Mumbai Tawa Pulao: Authentic Street Food Recipe
1 hour
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About Mumbai Tawa Pulao: Authentic Street Food Recipe
Experience the vibrant flavors of Mumbai with this authentic Tawa Pulao recipe! This quick and easy dish combines fluffy basmati rice with a medley of colorful vegetables, all sautéed on a hot tawa with fragrant pav bhaji masala. The result is a delicious and aromatic rice dish that captures the essence of Indian street food.Unlike traditional pulao, Tawa Pulao boasts a unique depth of flavor thanks to the pav bhaji masala. This signature spice blend infuses the rice with a distinctive Mumbai zest, making it a truly unforgettable culinary experience.Perfect for a satisfying lunch, a light dinner, or a flavorful side dish, this Tawa Pulao recipe is sure to become a family favorite. Get ready to transport your taste buds to the bustling streets of Mumbai!
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Recipe Time & More
Prep45 minutes
Cook15 minutes
Total1 hour
Ingredients
Rice & Liquids
- 1 cup Basmati Rice long-grain rice
- 2.5 cup Water adjust as needed for desired rice consistency
- 1 tbsp Vegetable Oil
- 1 tsp Salt or to taste
Vegetables
- 1 Bell Peppers also known as capsicum, green, medium
- 2 Tomatoes large
- 1 Onion finely chopped, medium
- 1 Carrot chopped, medium
- 1/2 cup Peas fresh or frozen, green
Spices & Flavorings
- 1 tsp Ginger-Garlic Paste
- 1/4 tsp Chili Powder adjust to taste, red
- 1/4 tsp Turmeric Powder haldi
- 2 tsp Pav Bhaji Masala adjust to taste
- 1/2 tsp Cumin Seeds jeera
- 2 tbsp Butter or a combination, or vegetable oil
- 1 tbsp Lemon Juice or to taste
- 1 tbsp Coriander Leaves dhania, chopped
Instructions
Prepare the Rice
- Rinse the basmati rice thoroughly until the water runs clear. Soak the rice in water for 20-30 minutes. Drain the rice and add it to a pot with 2.5 cups of water, 1 tablespoon of oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is cooked through but still firm. Drain any excess water and fluff with a fork.
Steam Vegetables
- Steam the carrots and green peas until tender. Chop the carrots.
Sauté the Aromatics
- Heat butter (or oil) in a pan or wok over medium heat. Add cumin seeds and sauté until fragrant. Add chopped onions and sauté until translucent. Add ginger-garlic paste and sauté until the raw aroma disappears.
Build the Flavor
- Add chopped tomatoes and bell pepper. Sauté for a few minutes. Stir in turmeric powder, red chili powder, and pav bhaji masala. Continue sautéing until the mixture softens and releases some oil.
Combine and Finish
- Add the steamed carrots and peas, and salt to taste. Gently stir in the cooked basmati rice. Mix everything well, ensuring the rice is evenly coated with the vegetable and spice mixture. Remove from heat and garnish with chopped coriander leaves and lemon juice.
Serve
- Serve your Mumbai Tawa Pulao hot, optionally accompanied by raita (yogurt dip), papad, and pickle.
Recipe Notes
Expert Tips for the Perfect Tawa Pulao
- For extra flavor, toast the cumin seeds lightly before adding them to the onions.
- Don't overcook the rice; it should be fluffy and separate, not mushy.
- Adjust the amount of chili powder to your preferred spice level.
- If using frozen peas, add them during the last few minutes of cooking.
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Recipe Nutrition
Calories: 675kcalCarbohydrates: 16gProtein: 2gFat: 68gSaturated Fat: 13gPolyunsaturated Fat: 16.5gMonounsaturated Fat: 33gCholesterol: 1mgSodium: 1710mgFiber: 1gSugar: 2g
Sneha Agarwal
Articles: 20
5 Comments
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This is a fantastic recipe! Thanks for sharing.
This looks fantastic! Appreciate the share.
This is awesome! Can’t wait to cook it.
What a flavorful dish! Thanks for sharing.
Looks incredible! Thanks for the details.