Tawa Pulao is a spicy, colorful Mumbai-style rice dish made with basmati rice, vegetables, butter, pav bhaji masala, and a bright Kashmiri chili-garlic paste. It is bold, tangy, comforting, and perfect for a quick lunch or dinner.
Why You’ll Love This Recipe
This Tawa Pulao is packed with vegetables, making it filling and flavorful in every bite. The Kashmiri chili-garlic paste gives it a beautiful red color without making it overwhelmingly hot. It is also a great way to use leftover cooked rice. The recipe comes together quickly and tastes like a street-style dish made at home with simple ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chili-garlic paste:
8 to 10 whole dried Kashmiri red chilies
5 to 6 large garlic cloves
2 to 3 tablespoons water, as needed
For the rice:
1 cup basmati rice, about 195 grams
3 cups water for soaking
6 to 7 cups water for boiling
A few drops of oil
For the pulao:
2 tablespoons butter
1 tablespoon oil
1 teaspoon cumin seeds
1 medium red onion, thinly sliced
2 teaspoons ginger-garlic paste
1 medium green bell pepper, thinly sliced
3/4 cup cabbage, thinly sliced
1 large tomato, quartered
1/4 cup green peas, boiled
1 medium potato, boiled and cubed
1/4 teaspoon turmeric powder
2 teaspoons pav bhaji masala
3/4 teaspoon salt, or to taste
2 tablespoons water
2 teaspoons kasuri methi, crushed
2 tablespoons chopped cilantro
Juice of 1/2 lemon
Directions
Soak the dried Kashmiri red chilies in hot water for about 30 minutes, or until softened.
Rinse the basmati rice until the water runs clear. Soak it in 3 cups of water for 15 to 20 minutes, then drain.
Bring 6 to 7 cups of water to a boil. Add a few drops of oil, then add the soaked rice. Cook uncovered until the rice is just cooked but still separate. Drain and let it cool completely.
Drain the soaked chilies, remove the seeds, and blend them with garlic cloves and 2 to 3 tablespoons water to make a thick paste.
Heat butter and oil in a large pan or wok. Add cumin seeds and let them sizzle. Add sliced onion and cook for 2 minutes until translucent.
Add ginger-garlic paste and cook for 1 minute. Stir in 1 tablespoon plus 1 teaspoon of the chili-garlic paste and cook for another minute.
Add green bell pepper, cabbage, tomato, peas, and potato. Stir well and cook for 2 minutes.
Add turmeric, pav bhaji masala, salt, and 2 tablespoons water. Cook for 1 to 2 minutes so the spices blend well.
Add the cooked rice and gently mix until the rice is coated with the vegetables and spices.
Finish with kasuri methi, chopped cilantro, and lemon juice. Serve hot with plain yogurt or raita.
Servings and timing
Servings: 4
Prep Time: 20 minutes
Cook Time: 15 minutes
Soaking Time: 15 to 30 minutes
Total Time: About 35 minutes, plus chili soaking time if done separately
Variations
For a vegan version, replace butter with vegan butter or use only oil.
For extra vegetables, add carrots, green beans, cauliflower, or beetroot.
For more protein, add sautéed paneer or tofu.
For a milder pulao, use less chili-garlic paste. For a spicier version, add more paste gradually.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan with a splash of water to keep the rice from drying out. You can also microwave it in short intervals, stirring between each round. Freezing is not ideal because the vegetables and rice may lose their texture.
FAQs
Can I use leftover rice?
Yes, use about 3 cups of cooked basmati rice and skip the rice-cooking steps.
Can I use regular red chilies?
Kashmiri red chilies are best because they give color and mild heat.
Is Tawa Pulao very spicy?
It can be spicy, but you can control the heat by adding less chili-garlic paste.
What is pav bhaji masala?
It is a fragrant Indian spice blend that gives this dish its street-style flavor.
Can I make this without butter?
Yes, you can use oil instead, though butter adds a richer taste.
What vegetables work best?
Potato, bell pepper, peas, cabbage, tomato, carrots, and beans all work well.
Why should the rice be cooled?
Cooling helps keep the grains separate and prevents the pulao from becoming mushy.
Can I make it ahead?
Yes, cook the rice and prepare the chili-garlic paste ahead, then assemble before serving.
What should I serve with it?
Serve it with raita, plain yogurt, salad, or lemon wedges.
Can I reduce the masala?
Yes, start with less pav bhaji masala and adjust to taste.
Conclusion
Tawa Pulao is a vibrant, satisfying rice dish full of vegetables, spices, and street-style flavor. With fluffy basmati rice, a bold chili-garlic paste, and a fresh lemony finish, it makes a delicious meal that is easy to prepare and perfect for busy days.
Tawa Pulao is a spicy and flavorful Mumbai-style rice dish made with fluffy basmati rice, colorful vegetables, butter, pav bhaji masala, and a vibrant Kashmiri chili-garlic paste. This quick one-pan meal is tangy, comforting, and perfect for using leftover rice while delivering authentic street-food flavor at home.
Total Time:35 minutes
Yield:4 servings
Ingredients
For the chili-garlic paste:
8 to 10 whole dried Kashmiri red chilies
5 to 6 large garlic cloves
2 to 3 tablespoons water, as needed
For the rice:
1 cup basmati rice (about 195 grams)
3 cups water for soaking
6 to 7 cups water for boiling
A few drops of oil
For the pulao:
2 tablespoons butter
1 tablespoon oil
1 teaspoon cumin seeds
1 medium red onion, thinly sliced
2 teaspoons ginger-garlic paste
1 medium green bell pepper, thinly sliced
3/4 cup cabbage, thinly sliced
1 large tomato, quartered
1/4 cup green peas, boiled
1 medium potato, boiled and cubed
1/4 teaspoon turmeric powder
2 teaspoons pav bhaji masala
3/4 teaspoon salt, or to taste
2 tablespoons water
2 teaspoons kasuri methi, crushed
2 tablespoons chopped cilantro
Juice of 1/2 lemon
Instructions
Soak the dried Kashmiri red chilies in hot water for about 30 minutes until softened.
Rinse the basmati rice until the water runs clear. Soak it in 3 cups of water for 15 to 20 minutes, then drain.
Bring 6 to 7 cups of water to a boil. Add a few drops of oil, then add the soaked rice. Cook uncovered until the rice is just cooked but still separate. Drain and let it cool completely.
Drain the soaked chilies, remove the seeds, and blend them with garlic cloves and 2 to 3 tablespoons water to make a thick paste.
Heat butter and oil in a large pan or wok. Add cumin seeds and let them sizzle.
Add the sliced onion and cook for about 2 minutes until translucent.
Add the ginger-garlic paste and cook for 1 minute. Stir in 1 tablespoon plus 1 teaspoon of the chili-garlic paste and cook for another minute.
Add the green bell pepper, cabbage, tomato, peas, and potato. Stir well and cook for 2 minutes.
Add turmeric powder, pav bhaji masala, salt, and 2 tablespoons water. Cook for another 1 to 2 minutes so the spices blend well.
Add the cooked rice and gently mix until evenly coated with the vegetables and spices.
Finish with kasuri methi, chopped cilantro, and lemon juice.
Serve hot with plain yogurt or raita.
Notes
Leftover rice works perfectly for this recipe and helps keep the grains separate.
Kashmiri red chilies provide vibrant color with mild heat.
Cool the rice completely before mixing to avoid mushy pulao.
Adjust the chili-garlic paste according to your spice preference.
Butter adds authentic street-style flavor, but oil can be used for a vegan version.
