Easy Tawa Pulao Recipe

Tawa Pulao, a popular Mumbai street food, brings a burst of flavors with its mix of spices and vegetables. It’s a versatile dish, perfect for a quick lunch or a satisfying dinner. This recipe guides you through creating a delicious tawa pulao that pairs wonderfully with raita.

Ingredients

• 2 tbsp oil
• 1 tbsp butter
• 1 tsp cumin seeds
• ½ onion, finely chopped
• 1 tsp ginger garlic paste
• ½ capsicum, finely chopped
• 3 tbsp peas
• 1 carrot, chopped
• 2 tomatoes, chopped
• ¼ tsp turmeric powder
• 1 tsp chili powder
• 3 tsp pav bhaji masala
• 1 tsp salt
• 2 tbsp water
• 1 potato, boiled and chopped
• 2 tbsp coriander leaves, chopped
• 5 cups cooked basmati rice
• 2 green chilies, slit
• ½ lemon, juiced

Instructions

1. Heat the Kadai: In a large kadai, heat 2 tablespoons of oil and 1 tablespoon of butter. Once hot, add 1 teaspoon of cumin seeds and let them splutter.
2. Sauté Onions and Ginger Garlic Paste: Add the finely chopped onion and 1 teaspoon of ginger garlic paste. Sauté until the onions become soft and translucent.
3. Add Vegetables: Stir in the finely chopped capsicum, peas, chopped carrot, and tomatoes. Cook on medium heat until the vegetables turn slightly crunchy.
4. Spice It Up: Lower the flame and add ¼ teaspoon turmeric powder, 1 teaspoon chili powder, 3 teaspoons pav bhaji masala, and 1 teaspoon salt. Sauté until the spices release their aroma.
5. Cook the Masala: Pour in 2 tablespoons of water and cook the mixture until the masala is well combined and cooked thoroughly.
6. Add Potato and Coriander: Mix in the boiled and chopped potato and 2 tablespoons of chopped coriander leaves. Stir until the potato is well coated with the masala.
7. Mix the Rice: Gently fold in the cooked basmati rice. Ensure the rice is evenly coated with the spice mixture.
8. Final Touches: Add the slit green chilies, remaining coriander leaves, and juice from half a lemon. Mix well, ensuring everything is combined.
9. Serve: Enjoy the tawa pulao hot, paired with a cooling raita.

Nutritional Information

• Calories: 533 kcal
• Carbohydrates: 90g
• Protein: 11g
• Fat: 15g
• Saturated Fat: 3g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 7g
• Trans Fat: 0.2g
• Cholesterol: 10mg
• Sodium: 847mg
• Potassium: 668mg
• Fiber: 6g
• Sugar: 8g
• Vitamin A: 5506 IU
• Vitamin C: 105 mg
• Calcium: 87 mg
• Iron: 3 mg

Tips for Perfect Tawa Pulao

1. Rice Preparation: Use leftover rice or freshly cooked rice that has cooled down. This prevents the pulao from becoming mushy.
2. Vegetable Crunch: Don’t overcook the vegetables. They should retain a slight crunch for the best texture.
3. Spice Balance: Adjust the spices according to your taste. If you prefer less heat, reduce the amount of chili powder and green chilies.
4. Serving Suggestion: Tawa pulao tastes best when served hot. Pair it with a simple raita or a refreshing cucumber salad for a complete meal.
5. Variation: Add your favorite vegetables like bell peppers, beans, or corn to make the pulao more nutritious and colorful.
6. Leftovers: Store any leftovers in an airtight container in the refrigerator. Reheat in a microwave or on the stovetop with a splash of water to retain moisture.

Conclusion

Tawa Pulao is a delightful, flavorful dish that can be whipped up quickly and easily. Its vibrant mix of spices and vegetables makes it a favorite for many. Whether you’re looking for a meal for lunch or dinner, this tawa pulao recipe is sure to satisfy. Enjoy the rich taste and texture with a side of raita, and relish the burst of flavors in every bite.