4.7 from 39 votes
Tawa Pulao
Tawa Pulao is a popular street food dish from Mumbai that can be easily made at home using fresh vegetables, leftover or pre-cooked rice, Pav Bhaji masala, and other spices.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 people
Calories: 145 kcal
Course:
Side Dish , Main Course
Cuisine:
Indian
Ingredients
To cook rice
- 1 cup uncooked basmati rice or 2 cups cooked rice
- 1 ¾ cup water
Tawa Pulao
- 1 carrot
- 1 medium size potato
- ½ cup peas
- ½ green beans
- 30 g vegan butter
- 2 small onions
- 1 tablespoon garlic and ginger paste
- ½ green bell pepper
- 2 tomatoes
- 1 fresh red chilli
- 2 teaspoon Pav Bhaji Masala
- 1 teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon turmeric powder
- ½ cup water
- A handful chopped coriander
- Lemon juice from ½ lemon
Instructions
To cook Basmati Rice
- Rinse the rice with cold water until the water runs clear.
- Place the water and rice in a medium-sized saucepan. Bring the water to a boil with the saucepan uncovered. When the water starts to boil, reduce the temperature to the lowest and cover the pan with a lid that fits perfectly to prevent the steam from escaping.
- Once most of the water has evaporated, turn off the heat and let the pan rest, covered, for another 8-10 minutes.
- Then, using a spatula or a fork, gently fluff the rice to release any remaining steam.
- Leave the rice to cool completely before using for Tawa Pulao.
Cup of Yum
Pre-cooked Vegetables
- Cut the carrots into small pieces, the potatoes into small cubes, and the green beans into 3-4 cm long pieces.
- Bring some water to boil, add the carrots, potatoes, green beans and peas.Leave the veggies boiling for about 10 minutes or until the potatoes are tender but still holding their shape. Drain the water and rinse with cold water.
Tawa Pulao
- Melt the vegan butter in a wok or frying pan and add the onion, finely sliced. Sauté while you keep stirring until it starts to soften and golden.
- Make the garlic and ginger paste by finely grating 2 garlic and a thumb-sized piece of ginger.
- Add the ginger and garlic paste, and finely chopped fresh tomatoes and green peppers to the wok or frying pan. Cook for 4-5 minutes.
- Add the fresh chili finely chopped and the spice blend. Stir and add little water to make sure the spices don't burn. Cook until all the water has evaporated.
- Next, add the pre-cooked vegetables (potatoes, carrots, peas, and green beans).
- Add the rice. Mix well using two serving spoons to avoid braking the rice grains.
- Sprinkle some freshly chopped coriander and drizzle some lemon juice before serving your Pulao dish.
Notes
- Serve with papadom, vegan raita and/or garlic chutney.
Nutrition Information
Calories
145kcal
(7%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Trans Fat
0.03g
Sodium
78mg
(3%)
Potassium
587mg
(17%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
3590IU
(72%)
Vitamin C
43mg
(48%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 145
% Daily Value*
| Calories | 145kcal | 7% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Sodium | 78mg | 3% |
| Potassium | 587mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3590IU | 72% |
| Vitamin C | 43mg | 48% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.