Tawa Style Pulao | Mumbai Street Style Pulao (Step by Step Pics)

Tawa Style Pulao is a popular Mumbai street style pulao recipe made in a hot iron frying-pan(tawa) in which they make the pav bhaji masala. To the same pan, some leftover rice is added along with vegetables and prepared to soak up the spicy pav bhaji masala flavours leftover in the pan. Ideally long grain is used to make the tawa style pulao but here I have used kaima rice (jeeragashala rice) as I had some leftover cooked rice. In fact, you can use any leftover cooked rice to make this pulao as per the availability.

As it's one of the quickest pulao to make, all you need is some cooked rice, chopped veggies and pav bhaji masala. This is best served when warm and tastes yumm with no sides either. If you have an iron griddle or anodized pan, then should work finer than a non-stick pan. I have used an anodized pan to prepare the tawa pulao.Do give this a try if you are hunting down a quick pulao.

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Preparation time ~ 15 minutes

Cooking time ~ 25 minutes

Author ~ Julie

Serves ~ 4

Ingredients

jeeragashala / kaima rice 1 cup

water 1 3/4 cups

salt to cook rice

potato 1/2 cup cubed

cauliflower 1/3 cup cubed

beans 1/2 cup chopped small

carrot 1/2 cup cubed

green peas 1/2 cup

capsicum 1/2 cup small cut

onion 1 finely chopped

ginger-garlic paste 1tbsp

green chillies 3 finely chopped 

pav bhaji masala 1 tsp + 2tsp

tomatoes 4 finely chopped 

kasuri methi 1 tsp

oil (vegetable) 3 tbsp

salt to taste

to make paste

kashmiri chilly powder 1tbsp

cumin powder 1/2 tsp

Method

• Boil the potatoes, cauliflower, beans and carrot in a pan  with water and salt lightly. Cook till tender and keep aside.
• Add water in a pan (1 3/4 cups) with salt. Boil and add the rinsed rice, cook till done (may take 10-12 minutes). Spread the rice on a plate to cool completely and helps to prevent the rice from becoming mushy. 

• Mix the kashmiri chilly powder and cumin powder with little water and make a paste. OR soak 5-6 dry kashmiri chilli in hot  water and grind with cumin seeds to a smooth paste. Add salt lightly.
• Heat oil in a heavy bottomed pan and add the ginger-garlic paste and chopped green chillies. Then add onions, sauté and followed by capsicum. Sauté lightly without losing the tenderness. Add chopped tomatoes and add the kashmiri chilly paste with cumin.
• Cover and cook till the tomatoes are mushy. Quickly add the boiled veggies, thawed green peas and  slightly mash. Add the pav bhaji masala (1 tsp), mix well. Transfer the cooked rice to the pan. Add the rice in batches and mix.
• Finally, add the kasuri methi pav bhaji masala(2 tsp). Give a quick mix to combine, adjust salt to taste. Add coriander leaves to garnish. Serve warm with any of your fav sides or raitha. We served with Dhaba Style Paneer Curry.

NOTES

*I used frozen green peas, so added at the end with boiled veggies. If you are using fresh green peas, then boil with other veggies.

* Making a kashmiri chilli paste, yields the authentic colour to the tawa style pulao.

* You can use any veggies of your choice as per availability, but more or less these are the frequently used ones.

* Oil can be replaced for butter or both can be divide and taken. 

Try out these sides:

* Dhaba Style Paneer Masala

* Baby Corn Butter Masala 

* Paneer Lababdar

* Mattar- Paneer Curry

* Pomegranate Mango Raitha