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A vibrant tawa pulao of rice with cilantro and garnished with chopped tomatoes, served alongside lime wedges, suggesting a flavorful and fresh rice dish, possibly pilaf or seasoned rice.

Tawa Pulao

A vibrant and flavorful Mumbai street food favorite, Tawa Pulao is a quick and satisfying dish made with day-old basmati rice, mixed vegetables, and a blend of spices, including pav bhaji masala. With its crispy edges and smoky flavor, it's a perfect weeknight meal.
5 from 1 vote
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Course: Main Course
Cuisine: Indian, Street Food
Keyword: Jain Tawa pulao recipe, Tawa pulao recipe hebbar's Kitchen, Tawa pulao recipe in cooker, Tawa pulao recipe in Hindi, Tawa Pulao recipe Mumbai style, Tawa pulao recipe Ranveer Brar, Tawa pulao recipe sanjyot keer
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 230kcal
Cost: $10

Equipment

  • 1 Wide flat pan or tawa (Essential for crispy edges.)
  • 1 Long spatula (Used for stirring and flipping.)
  • 1 Large serving spoon (For serving the tawa pulao.)

Ingredients

  • 2 cups Cooked basmati rice - Preferably day-old rice.
  • 1 cup Mixed vegetables - Carrots peas, bell peppers, etc.
  • 1 onion Finely chopped onion - Adds base flavor to the dish.
  • 2 tomatoes Chopped tomatoes - Adds tanginess and moisture.
  • 2-3 green Green chilies - For heat and flavor.
  • 1 tablespoon Ginger-garlic paste - Adds depth to the flavor.
  • 1 tablespoon Butter - For frying and richness.
  • 1 tablespoon Lemon juice - For a fresh zesty finish.
  • To taste Fresh coriander optional - For garnish and flavor.

Instructions

  • Cook basmati rice, cool and refrigerate.
    A simple plate of fluffy white basmati rice, served with a spoon, looking like plain rice or the base for a more complex dish.
  • Sauté onions in butter until golden.
    A frying pan with sautéed onions and chopped chives or other herbs, possibly preparing a spice mix for the rice dish.
  • Add chopped vegetables and stir-fry.
    A pan with diced tomatoes, green peppers, onions, and herbs, being sautéed to form a flavorful base for the rice.
  • Add rice, spices, and mix everything together.
    A wok-style pan with rice being stir-fried with what looks like chili flakes or a few spices, with someone stirring it with a wooden spoon.
  • Garnish with coriander and lemon, then serve.
    A bowl of rice garnished with cilantro and lemon slices, offering a zesty, herby touch, likely a lemon-coriander rice dish.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1bowl | Calories: 230kcal (12%) | Carbohydrates: 40g (13%) | Protein: 6g (12%) | Fat: 7g (11%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 15mg (5%) | Sodium: 250mg (11%) | Potassium: 450mg (13%) | Fiber: 5g (21%) | Sugar: 6g (7%) | Vitamin A: 100IU (2%) | Vitamin C: 12mg (15%) | Calcium: 40mg (4%) | Iron: 2mg (11%)
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