Tawa Pulao (Mumbai Style)
User Reviews
4.9
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
3 to 4
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Calories
400 kcal
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Course
Main Course
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Cuisine
Indian
Tawa Pulao (Mumbai Style)
Description
Tawa Pulao (Mumbai Style) showcases basmati or long-grain rice cooked separately with salt and a few drops of oil until tender but not mushy. The rice is carefully drained and allowed to cool to retain the fluffy separate grains that are key to the dish's texture. The vegetables include chopped green bell pepper, tomato, onion, carrot, potato, and green peas, which are cooked with typical street-food spices like pav bhaji masala, cumin seeds, red chili powder, turmeric, and fresh ginger-garlic paste. Butter or oil brings moisture and richness.
The vegetables and spices are stir-fried together before mixing with the rice, ensuring every grain is coated with aromatic flavors. Lemon juice and fresh cilantro add brightness and herbaceous notes to the final dish. Traditionally cooked on a tawa (flat griddle), this pulao can be made in a frying pan or wok as well.
This pulao works well as a satisfying main dish or side accompaniment and captures the street food charm of Mumbai. The method stresses rinsing and soaking rice to avoid stickiness, and letting rice cool before tossing to preserve texture.
Ingredients
for cooking rice
- 1 cup basmati rice or long grained rice
- 4 cups of water for cooking the rice
- 2 to 3 oil drops of
- salt as required
other ingredients for tawa pulao
- 1 green bell pepper capsicum) - chopped, medium
- 2 tomato or 150 grams tomatoes - chopped, large
- 1 onion or 50 grams onions- chopped, medium
- ½ inch ginger made into a paste in a mortar-pestle or 1 teaspoon ginger garlic paste, 2-3 garlic cloves
- ½ inch garlic made into a paste in a mortar-pestle or 1 teaspoon ginger garlic paste, 2-3 garlic cloves
- ¼ teaspoon red chili powder or add as required
- ¼ teaspoon turmeric powder
- 2 teaspoon pav bhaji masala or add as required
- ½ teaspoon cumin seeds
- 2 tablespoon butter or oil or half-half of both
- 1 carrot chopped, small to medium
- 1 potato chopped, medium
- ½ cup green peas - fresh or frozen
- ½ teaspoon lemon juice or as required
- Coriander cilantro leaves) or parsley leaves, a few, chopped leaves
- salt as required
Instructions
cooking rice
- Rinse the rice grains till the water runs clear of starch. Rinsing for a while, you will come to a stage when the water will become transparent during the rinse. If there is starch in the water, then the rice becomes sticky.
- Soak the rice in enough water for 20-30 minutes. Drain and then add the rice to a pot.
- Pour 4 cups of water in the rice. Add salt and few drops of oil.
- Stir. Cover and cook the rice till the rice grains are cooked well.
- The rice grains should be separate also cooked well.
- If the water begins to froth pushing the lid, then remove the lid or partly cover the pot with lid and cook the rice.
- Don't cook the rice too much or make them mushy. This will spoil the texture of the pulao.
- In a strainer, add the cooked rice and let all the water drain away.
- Gently fluff the rice with a fork.
- Once all the steam has passed from the rice, cover the rice with a lid so that the rice grains on top don't dry out.
- Let the rice cool and you can proceed with the rest of the recipe.
making tawa pulao
- Steam the carrot, potato and green peas till all of them are cooked well in a steamer, pan or pressure cooker.
- Peel and chop the carrot and potatoes. Keep aside.
- In a pan or kadai/wok melt the butter. Add the cumin and fry them till they get browned.
- Add the finely chopped onions and saute till translucent.
- Add the ginger garlic paste and saute till the raw aroma goes away.
- Then add the finely chopped tomatoes and bell pepper (capsicum).
- Stir and add all the spice powders - turmeric, red chili powder and pav bhaji masala.
- Stir again and saute the whole mixture till you see butter releasing from the sides.
- Add the chopped potato, carrot and peas. Sprinkle salt and stir.
- Add the cooked basmati rice and gently mix the veggies with the rice.
- Garnish with coriander leaves and sprinkle some lemon juice on the tava pulao.
- Serve tava pulao hot with onion tomato raita or cucumber raita or plain yogurt accompanied with papad and pickle.
Notes
- Prepare this dish in a frying pan or wok if a tawa is unavailable.
- Rinse and soak rice well to ensure non-sticky, separate grains.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3to 4
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 69g | 23% |
| Protein | 9g | 18% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 1667mg | 69% |
| Potassium | 700mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 4430IU | 89% |
| Vitamin C | 59.2mg | 66% |
| Calcium | 74mg | 7% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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