For day 3 of the bookmarked recipe, I decided to do this very simple Tawa pulao from Pradnya’s space. I have personally never eaten this as street food, but after reading through many blogs, I learned that this is a very popular street food in Mumbai.
I am a big fan of street food. I truly believe that there is some magic to it that is not there in the restaurant-served foods. This rice recipe was so quick to put together.
We just need to have all the ingredients lined up, so everything can go inside the very hot pan right after one another. Also, it is important to make this dish in a Tawa or a very wide pan and cook over very high heat. This allows the incorporation of a nice smoky taste into the dish.
I used bell pepper, carrot, and peas to make this pulav. You could add any vegetable of your choice. Make sure to parboil the vegetables before you add them in.
Preparation time - 15 mins Cooking time - 30 min plus the time taken to cook rice Difficulty level - easy
Ingredients to make Tawa Pulao - Serves 3 or 4
- Basmati rice - 1 cup
- Onion - 1 (finely chopped)
- Bell pepper - 1 or ½ cup (finely chopped)
- Carrot - 1 or ½ cup (finely chopped)
- Peas - ¼ cup
- Tomatoes - 2 (finely chopped)
- Pav bhaji Masala - 1 tbsp
- Red chili powder - 1 tsp
- Amchur powder/ dry mango powder - 1 tsp
- Salt - to taste
- Butter/oil - 2 tbsp
- Lime/lemon juice- 2 tbsp
- Cilantro - to garnish
Procedure -
Cook the rice with the required water. Make sure that the grains are intact and do not turn mushy. Spread it on a wide plate and let it cool down.
Parboil carrots and peas and keep aside.
In a wide pan or a tawa, heat the oil/butter. Add the chopped onions and fry on high heat until golden.
- Now move the sautéed onions to a side of the pan and add the chopped bell pepper. Fry until golden brown.
- Move this along the side and then add tomatoes. Fry for a few minutes until it turns mushy.
- Now add the parboiled carrot and peas and mix well. Add all the dry masala powders and salt and mix well.
- Cook covered for about 5 minutes or until the oil starts oozing out of the sides of the pan.
- Add the cooked rice to the masala and mix carefully without breaking the rice.
At the end add the lemon/lime juice and garnish with cilantro.
Serve hot with raita!
More Street Foods
- Misal Pav - A delightful Maharashtrian Spiced Curry With Bread
- Pani Puri | Gol Gappas with Homemade Puris and 4 different Panis
- Butter Biscuits | Tea Kadai Style Plain Butter Cookies
- Onion Pakoda | Onion Pakora Recipe
Recipe
Equipment
- ▢ spatula
- ▢ pan
- ▢ bowl
Ingredients
- ▢ 1 cup Basmati rice
- ▢ 1 Onion finely chopped
- ▢ 1 cup Bell pepper or ½ cup finely chopped
- ▢ 1 cup Carrot or ½ cup finely chopped
- ▢ ¼ cup Peas
- ▢ 2 Tomatoes finely chopped
- ▢ 1 tablespoon Pav bhaji Masala
- ▢ 1 teaspoon Red chili powder
- ▢ 1 teaspoon Amchur powder/ dry mango powder
- ▢ to taste Salt
- ▢ 2 tablespoon Butter/oil
- ▢ 2 tablespoon Lime/lemon juice
- ▢ to garnish Cilantro
Instructions
- Cook the rice with required water. Make sure that the grains are intact and do not turn mushy. Spread it on a wide plate and let it cool down.
- Parboil carrot and peas and keep aside.
- In a wide pan or a tawa, heat the oil/butter. Add the chopped onions and fry on high heat until golden.
- Now move the sautéed onions to a side of the pan and add the chopped bell pepper. Fry until golden brown.
- Move this along the side and then add tomatoes. Fry for few minutes until it turns mushy.
- Now add the parboiled carrot and peas and mix well. Add all the dry masala powders and salt and mix well.
- Cook covered for about 5 minutes or until the oil start oozing out of the sides of the pan.
- Add the cooked rice to the masala and mix carefully without breaking the rice.
- At the end add the lemon/lime juice and garnish with cilantro.
- Serve hot with raita!
Nutrition
Similar Rice recipes
- Tamatari Kasoori Pulao - Pulao with tomatoes and dry Fenugreek leaves
- Quabuli Pulao | Kabuli Pulao - National Dish of Afghanistan (Vegetarian)
- Instant Pot Vegetable Masala Rice
- Bell Pepper Rice / Capsicum Rice With Vegetable Rice Powder
More Rice Recipes
- Vellam Sadam | Sweet Jaggery Rice
- Rasam Rice | One-Pot Rasam Sadam (Instant Pot Recipe)
- Instant Pot Vegetable Masala Khichdi
- Spicy Schezwan Fried Rice
Tawa Pulao - A Popular Mumbai Street Food
Equipment
- spatula
- pan
- bowl
Ingredients
- 1 cup Basmati rice
- 1 Onion finely chopped
- 1 cup Bell pepper or ½ cup finely chopped
- 1 cup Carrot or ½ cup finely chopped
- ¼ cup Peas
- 2 Tomatoes finely chopped
- 1 tablespoon Pav bhaji Masala
- 1 teaspoon Red chili powder
- 1 teaspoon Amchur powder/ dry mango powder
- to taste Salt
- 2 tablespoon Butter/oil
- 2 tablespoon Lime/lemon juice
- to garnish Cilantro
Instructions
- Cook the rice with required water. Make sure that the grains are intact and do not turn mushy. Spread it on a wide plate and let it cool down.
- Parboil carrot and peas and keep aside.
- In a wide pan or a tawa, heat the oil/butter. Add the chopped onions and fry on high heat until golden.
- Now move the sautéed onions to a side of the pan and add the chopped bell pepper. Fry until golden brown.
- Move this along the side and then add tomatoes. Fry for few minutes until it turns mushy.
- Now add the parboiled carrot and peas and mix well. Add all the dry masala powders and salt and mix well.
- Cook covered for about 5 minutes or until the oil start oozing out of the sides of the pan.
- Add the cooked rice to the masala and mix carefully without breaking the rice.
- At the end add the lemon/lime juice and garnish with cilantro.
- Serve hot with raita!
