Tawa Pulao is one of the easiest and tastiest lunch recipes that can be made very quickly. Supposedly, this pulav is a very famous Mumbai street food. Although I have never tasted it, I loved how this is prepared and had been wanting to try it in my kitchen since long. Making Sunday Biryani – be it egg biryani, mushroom biriyani or vegetable biriyani is so common in our house that we do not think of anything else. On one of the Sundays when we both were tired from all the weekend cleaning, I suddenly thought of this easy Pulao recipe and made it for lunch. It was love at first bite for both of us and within minutes, our plates were wiped clean – that’s how tasty it turned out to be.
Traditionally, this Pulao is made on a large tawa or flat iron pan and the rice is stir fried with a lot of vegetables and spices. The tawa is kept on a low heat and the rice is slow fried. Add a dollop of butter to the rice, it turns super tasty. Since I had no such tawa, I decided to make it in a pan. Another variation for this recipe is that the vegetables are cooked in advance – which again saves a lot of time. While the vegetables are cooking, rice can be cooked separately as well. All it needs further is to mix everything together 🙂 Instead of using normal spices, Paav Bhaji Masala is added to this rice recipe making it taste quite different from the other Pulao/Biriyani recipes. With a slice of lemon on the side and lots of coriander on top of the stir fried rice, this Tawa Pulav tastes super awesome – do try it for yourself!
To make Tawa Pulao
What I used –
- RawRice/Basmati Rice, 1 cup
- Mixed Vegetables, 1.5 cups ( Potatoes, Carrots, French Beans, Green Peas and Cauliflower)
- Capsicum, 1 medium
- Onion, 1 large
- Tomato, 1 large
- Ginger Garlic Paste, 1.5 tsp
- Jeera/Cumin Seeds, 1 tsp
- Red Chilli Powder, 3/4th tsp
- Paav Bhaji Masala, 1 tsp ( used Everest, but prefer MDH)
- Turmeric Powder, ½ tsp
- Oil, 2 tsp
- Coriander Leaves, a few sprigs
- Water, as required
- Salt, as required
How I made –
1. In a small pot, cook the mixed vegetables with enough salt until 3/4th done. Similarly, cook the rice with enough salt al dente (should not be mushy but not be grainy). Drain the excess water and cool it down. Set aside.
2. In a pan, heat oil. Add jeera and let them splutter. Add finely chopped onion and cook until translucent.3. Add ginger garlic paste and fry for 30 secs and add finely chopped tomato. Fry until mushy.
4. Add finely chopped capsicum and fry for 3-4 mins so that its not cooked to a mush. Add the spice powders – turmeric powder, red chilli powder and paav bhaji masala. Add salt required for the masala. Cook for 2 mins until the raw smell is gone.
5. Add the cooked vegetables and give a quick stir. At this point, the masala should coat the vegetables and the oil should be releasing from the sides.
6. Add the cooked and cooled down rice, mix well. Check for salt. Add finely coriander leaves.
7. Serve hot with onion raita and lemon wedge on the side.
- The rice should be cooked a little more than 3/4th. Only then while mixing with the masala, it doesn’t turn mushy. It’s also important to cool it down completely before mixing on the hot pan.
- Adding a few drops of oil to the cooking rice can make it non-sticky.
- Any available vegetables can be used and there is no rule as such as long as the vegetable combination works.
- The flame has to be kept on medium at all the time and keep stirring the mixture every now and then so that the bottom is not charred.
- Instead of keeping the lemon wedge on the side, it can be squeezed into the pulao as well.