Tawa Pulao Mumbai Style (Printable Recipe)

Mumbai-style Tawa Pulao with bold spices, fresh vegetables, and pre-cooked rice for a quick savory meal.

# Ingredients You'll Need:

01 - 3 cups cold cooked basmati rice

02 - 1 tablespoon ginger garlic paste

03 - 1 medium onion, finely sliced

04 - 1 green bell pepper, chopped

05 - 2 medium tomatoes, chopped

06 - 1 medium carrot, chopped

07 - 1 red chili, finely chopped

08 - 1/2 cup boiled potatoes, cubed

09 - 1/2 cup boiled carrots, diced

10 - 1/2 cup boiled green beans, chopped

11 - 1/2 cup green peas

12 - 2 teaspoons Pav Bhaji masala

13 - 1/2 teaspoon turmeric powder

14 - 1/2 teaspoon ground cumin

15 - 1/2 teaspoon red chili powder

16 - Salt to taste

17 - 2 tablespoons vegan butter or vegetable oil

18 - 2 tablespoons chopped fresh coriander leaves

19 - 1 tablespoon lemon juice

01 - Ensure rice is fully cooled before using. If cooking same day, allow to chill completely before proceeding.

02 - Boil potatoes, carrots, green beans, and peas until tender. Drain and rinse under cold water. Set aside.

03 - Heat vegan butter or oil in a wok. Add onions and sauté until golden. Stir in ginger garlic paste.

04 - Add tomatoes, green bell pepper, and red chili. Cook 4–5 minutes. Add all spices with a splash of water. Cook until water evaporates.

05 - Add the boiled potatoes, carrots, peas, and green beans. Mix gently to combine with the spice base.

06 - Add cooled rice and gently fold using two spoons to avoid breaking grains. Heat through completely.

07 - Top with fresh coriander and lemon juice before serving hot.

01 - Using cold rice prevents clumping and gives the best texture for stir-fried rice dishes like this.

02 - Pav Bhaji masala is essential for authentic flavor; consider blending your own if unavailable.