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This Mumbai-style Tawa Pulao is a quick and flavorful rice dish built on deeply spiced vegetables and leftover rice. It's one of those meals I turn to when I want something comforting yet vibrant without too much fuss. The magic is in the Pav Bhaji masala and the way the spices cling to each grain of rice.
I first made this while craving Mumbai street food during lockdown and it’s now a weekend favorite at home.
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Ingredients
- Basmati rice: Cooked and cooled completely adds a perfect fluffy base
- Ginger garlic paste: Gives the base its rich aromatic backbone
- Onions and tomatoes: Create the core flavor and texture
- Boiled potatoes and peas: Give body and sweetness
- Green beans and bell peppers: Provide crunch and color
- Pav Bhaji masala: Adds that signature Mumbai spice profile
- Turmeric cumin and chili powder: Layer warmth and earthiness
- Vegan butter or oil: Helps the spices bloom and coat the rice
- Fresh coriander and lemon juice: Bring brightness at the end
Step-by-Step Instructions
- Cook the Rice:
- Rinse 1.5 cups basmati rice in cold water. Boil with 3 cups water in a saucepan uncovered. Once boiling reduce to low and cover. Let rest off heat after water is absorbed then fluff and chill.
- Boil the Vegetables:
- In boiling water cook diced potatoes chopped carrots green beans and peas for 10 minutes. Drain and rinse in cold water to stop cooking. Set aside.
- Sauté the Aromatics:
- Melt vegan butter in a wok over medium heat. Add finely sliced onion and cook until soft and golden about 6 minutes. Add ginger garlic paste and stir for 1 minute.
- Build the Base:
- Add chopped tomatoes green bell pepper and red chili. Cook for 5 minutes until softened. Add Pav Bhaji masala turmeric cumin and chili powder. Stir in 2 tablespoons water and cook until dry.
- Add the Vegetables:
- Toss in the boiled potatoes carrots green beans and peas. Mix gently to coat all in the spice blend.
- Incorporate the Rice:
- Add the cooled rice using two spoons to fold it in. Stir carefully to keep grains intact and heat through evenly.
- Garnish and Finish:
- Turn off heat and sprinkle with chopped coriander and lemon juice. Serve hot as a side or main.
You Must Know
- Gluten free and dairy free
- Street food inspired comfort meal
- Easily customizable with protein or extra heat
I always go heavy on the coriander at the end. It reminds me of my first visit to Mumbai and that incredible roadside stall near Churchgate station. The lemon juice finishes it just like they did.
Storage Tips
Let the pulao cool completely before storing. Keep in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of water to loosen.
Ingredient Substitutions
No Pav Bhaji masala No problem. Use garam masala with a pinch of cinnamon and coriander. Brown rice also works but expect a chewier bite.
Serving Suggestions
Serve with vegan raita garlic chutney or papad for an authentic feel. Pairs well with dal makhani or a tangy mango drink.
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Cultural Context
Tawa Pulao emerged from the busy Mumbai street food scene often made on the same griddle used for Pav Bhaji. It’s a brilliant example of flavor and resourcefulness.
Frequently Asked Questions About Recipes
- → Can I use fresh rice instead of leftover rice?
Yes, just make sure the rice has cooled completely before cooking to avoid a mushy texture.
- → What can I use instead of Pav Bhaji Masala?
You can use garam masala with a mix of coriander powder, cinnamon, and ground cloves to mimic the flavor.
- → Is Tawa Pulao spicy?
It has a mild spice level, but you can adjust the chili and masala according to your heat preference.
- → What vegetables work best for this dish?
Common choices include potatoes, carrots, peas, green beans, tomatoes, and green peppers.
- → Can I make this dish ahead of time?
Yes, Tawa Pulao stores well in the fridge and can be reheated easily in a pan or microwave.
- → What can I serve with Tawa Pulao?
It pairs well with garlic chutney, papadom, vegan raita, or Indian flatbreads like naan or paratha.