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
- 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.
- 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.
- Add Vegetables: Stir in the finely chopped capsicum, peas, chopped carrot, and tomatoes. Cook on medium heat until the vegetables turn slightly crunchy.
- 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.
- Cook the Masala: Pour in 2 tablespoons of water and cook the mixture until the masala is well combined and cooked thoroughly.
- 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.
- Mix the Rice: Gently fold in the cooked basmati rice. Ensure the rice is evenly coated with the spice mixture.
- Final Touches: Add the slit green chilies, remaining coriander leaves, and juice from half a lemon. Mix well, ensuring everything is combined.
- 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
- Rice Preparation: Use leftover rice or freshly cooked rice that has cooled down. This prevents the pulao from becoming mushy.
- Vegetable Crunch: Don’t overcook the vegetables. They should retain a slight crunch for the best texture.
- Spice Balance: Adjust the spices according to your taste. If you prefer less heat, reduce the amount of chili powder and green chilies.
- Serving Suggestion: Tawa pulao tastes best when served hot. Pair it with a simple raita or a refreshing cucumber salad for a complete meal.
- Variation: Add your favorite vegetables like bell peppers, beans, or corn to make the pulao more nutritious and colorful.
- 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.