TAWA PULAO

Tawa pulao is a popular Indian street food dish, especially famous in Mumbai. It’s a quick, spicy rice preparation made on a large flat griddle (called a tawa), the same one used by street vendors for dishes like pav bhaji. It is typically served hot, garnished with fresh coriander, onions and a squeeze of lemon, sometimes with a side of yogurt or raita to balance the heat.

Tawa pulao is made by tossing cooked rice with a mix of vegetables (like potatoes, peas, capsicum and tomatoes) and bold spices. What makes it distinctive is the generous use of pav bhaji masala, butter and the smoky flavor that comes from cooking everything together on the hot tawa. The rice absorbs the spicy, tangy flavors, giving it a vibrant orange color and rich taste.

ABOUT THE RECIPE:

I’ve modified this recipe according to my preference. Boiled and chopped potatoes are usually added. But, I haven’t used any potatoes in this recipe. Since, I don’t really like potatoes in my pulao, I’ve skipped the potatoes, and made this recipe using green peas and capsicum.

The taste and flavor of the recipe comes from the masalas added to it. Adding potatoes doesn’t really alter the taste of the recipe.

I’ve used frozen green peas for this recipe. If you use fresh green peas, first boil them in water and then add it to the recipe.

INGREDIENTS FOR TAWA PULAO:

FOR BLENDING:

• KASHMIRI RED CHILLIES – 8 NOS.
• GARLIC (PEELED) – 8 NOS.

FOR COOKING RICE:

• BASMATI RICE – 1 CUP
• TURMERIC POWDER – 1/2 TSP
• OIL – 1 TBSP
• SALT – AS REQUIRED

MAIN INGREDIENTS:

• COOKED BASMATI RICE
• ONIONS (MEDIUM SIZE/THINLY SLICED) – 3 NOS.
• TOMATO (MEDIUM SIZE/THINLY SLICED) – 1 NO.
• CAPSICUM (THINLY SLICED) – 1 NO.
• GREEN PEAS – 1/2 CUP
• PAV BHAJI MASALA – 1 TBSP
• GARAM MASALA – 1/2 TSP
• BLENDED PASTE – 1 TBSP
• GINGER GARLIC PASTE – 1 TBSP
• SALT – AS REQUIRED
• BUTTER – 2 TBSP
• CORIANDER LEAVES – FOR GARNISHING

HOW TO MAKE TAWA PULAO:

• Cook the basmati rice along with salt, turmeric powder and oil.

• Soak the kashmiri red chillies in water for about 20 to 30 minutes.

• After 20 to 30 minutes, transfer the kashmiri red chillies to a blender. Also, add the peeled garlic to it ad blend them to a fine paste.

• Heat a large tawa/wok, and add 2 tbsp of butter to it. Once the butter starts to melt, add the sliced onions to it. I’ve used large wok for convenience.

• Also, add salt to it and saute it until it turns translucent.

• Once the onions turn translucent, add the sliced capsicum to it. Saute the capsicum for 30 to 40 seconds. Capsicum should retain its crispness, and shouldn’t turn mushy.

• Then add the ginger garlic paste and the blended masala to it, and mix it well. Saute it for 20 to 25 seconds on medium-high flame.

• Turn the flame to medium-low, and add the pav bhaji masala and garam masala to it.

• Mix it well, and let it cook on medium-low for 1 minute.

• After 1 minute, add the sliced tomatoes to it, and mix it well.

• Then add the green peas to it. Mix it well and let it cook for 1 minute on medium-low flame.

• After 1 minute, add the cooked basmati rice to it.

• Mix it gently without breaking the rice.

• Once everything is mixed really well, garnish it with coriander leaves and turn off the flame.

YUMMY AND DELICIOUS TAWA PULAO IS READY.

SQUEEZE LEMON JUICE ON TOP, AND SERVE IT HOT ALONG WITH YOUR FAVOURITE RAITA.

I HAD TAWA PULAO ALONG WITH BOONDI RAITA.

NOTE:

Butter can be replaced with any neutral oil for vegan option.

TAWA PULAO

Recipe by foodpassion1513Course: MAIN COURSECuisine: INDIAN, NORTH INDIAN

Servings

4~5

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

150

kcal

Tawa pulao is a popular Indian street food dish, especially famous in Mumbai. It’s a quick, spicy rice preparation made on a large flat griddle (called a tawa), the same one used by street vendors for dishes like pav bhaji. It is typically served hot, garnished with fresh coriander, onions and a squeeze of lemon, sometimes with a side of yogurt or raita to balance the heat.
Tawa pulao is made by tossing cooked rice with a mix of vegetables (like potatoes, peas, capsicum and tomatoes) and bold spices. What makes it distinctive is the generous use of pav bhaji masala, butter and the smoky flavor that comes from cooking everything together on the hot tawa. The rice absorbs the spicy, tangy flavors, giving it a vibrant orange color and rich taste.

Ingredients

• INGREDIENTS FOR TAWA PULAO:

• FOR BLENDING:

• KASHMIRI RED CHILLIES – 8 NOS.

• GARLIC (PEELED) – 8 NOS.

• FOR COOKING RICE:

• BASMATI RICE – 1 CUP

• TURMERIC POWDER – 1/2 TSP

• OIL – 1 TBSP

• SALT – AS REQUIRED

• MAIN INGREDIENTS:

• COOKED BASMATI RICE

• ONIONS (MEDIUM SIZE/THINLY SLICED) – 3 NOS.

• TOMATO (MEDIUM SIZE/THINLY SLICED) – 1 NO.

• CAPSICUM (THINLY SLICED) – 1 NO.

• GREEN PEAS – 1/2 CUP

• PAV BHAJI MASALA – 1 TBSP

• GARAM MASALA – 1/2 TSP

• BLENDED PASTE – 1 TBSP

• GINGER GARLIC PASTE – 1 TBSP

• SALT – AS REQUIRED

• BUTTER – 2 TBSP

• CORIANDER LEAVES – FOR GARNISHING

Directions

• Cook the basmati rice along with salt, turmeric powder and oil.
• Soak the kashmiri red chillies in water for about 20 to 30 minutes.
• After 20 to 30 minutes, transfer the kashmiri red chillies to a blender. Also, add the peeled garlic to it ad blend them to a fine paste.
• Heat a large tawa/wok, and add 2 tbsp of butter to it. Once the butter starts to melt, add the sliced onions to it. I’ve used large wok for convenience.
• Also, add salt to it and saute it until it turns translucent.
• Once the onions turn translucent, add the sliced capsicum to it. Saute the capsicum for 30 to 40 seconds. Capsicum should retain its crispness, and shouldn’t turn mushy.
• Then add the ginger garlic paste and the blended masala to it, and mix it well. Saute it for 20 to 25 seconds on medium-high flame.
• Turn the flame to medium-low, and add the pav bhaji masala and garam masala to it.
• Mix it well, and let it cook on medium-low for 1 minute.
• After 1 minute, add the sliced tomatoes to it, and mix it well.
• Then add the green peas to it. Mix it well and let it cook for 1 minute on medium-low flame.
• After 1 minute, add the cooked basmati rice to it.
• Mix it gently without breaking the rice.
• Once everything is mixed really well, garnish it with coriander leaves and turn off the flame.
• YUMMY AND DELICIOUS TAWA PULAO IS READY.

Notes

• NOTE:
  Butter can be replaced with any neutral oil for vegan option.