Tawa Pulao

What is Tawa Pulao

Tawa pulao is a popular vegetarian Indian street food from Bombay or Mumbai. It's made using leftover or precooked rice along with a blend of aromatic spices and colorful vegetables that are cooked in Amul butter. This street-style pulao is prepared on a very large flat griddle or tawa which gives it its name and also gives the veg pulao a rustic and earthy flavor. The two main ingredients that give tawa pulao its authentic spicy and tangy flavor are - the pav bhaji spice mix and the freshly prepared chilly garlic paste. This is a vegan version of the tawa pulao recipe using dairy-free butter.

Difference between veg pulao and tawa pulao

Pulao is all kinds of Indian seasoned rice. The main difference between tawa pulao and veg pulao is the final texture. Indian Tawa pulao is like stir-fry rice where the texture is slightly crunchy. The texture of Veg pulao or soya pulao is more soft. Also, Mumbai-style tawa pulao is on the spicier side whereas veg pulao is milder to taste. The flavors of veg or soya pulao increase when the Basmati rice is cooked along with the spices. But to make tawa masala pulao recipe, you can use leftover or precooked Basmati rice and it comes together very quickly. Curry tawa Pulao is one of my favorite Indian pulao recipes.

Why make it

• Extremely flavorful to taste
• Is vegan, gluten-free, nut-free and soy-free
• Can be made using leftover rice
• The recipe is customizable and meal-prep-friendly
• Great way to sneak veggies into the diet

Rice is a key ingredient when making tawa pulao. I prefer to use long grains like Basmati when making rice dishes like these. If you don't have Basmati, you can also use Sona Masuri, Surti Kolam, or any other long-grain variety. Precooked or leftover rice works best in such recipes.

If you love repurposing leftover rice, then check out these recipes - Mint Pistachio Pilaf, Koren Kimchi Fried Rice, Thai Basil Fried Rice, Japanese Mushroom Fried Rice, or South Indian Coconut Rice.

Veggies - You can use whatever vegetables you have at hand. I have used frozen carrots, green peas (matar), and green beans. Fresh tomatoes, cauliflower florets, potatoes (aloo), onions, bell peppers, and cooked beetroot. Beets besides giving it flavor, also give the mixed veg tawa biryani a deep color.

Pav Bhaji Masala - To give it the authentic Mumbai street-style flavor, use Everest or MDH brand of pav bhaji spice mix. This spice blend can easily be found in all Indian grocery stores and on Amazon. You can also make pav bhaji masala at home. This spice mix is also used to make another popular Indian street food - Pav Bhaji. It's also used to make Pav Bhaji Pull Apart Bread which is a fun party snack.

Spices - cumin powder, chilly powder, coriander powder, turmeric powder, garam masala, dried Kashmiri red chillies (this is what gives the dish a red/orange color), and cumin seeds are the basic spices that you will need to make homestyle instant tawa pulao.

Aromatics and herbs - black salt, cilantro, Kasuri methi, lemon juice, green chillies, and garlic (or ginger-garlic paste) give this vegan pulao recipe an aromatic flavor, and sharp taste.

Amul butter is essential when making Pav Bhaji pilaf. Since this is a vegan restaurant-style version, use dairy-free butter, vegetable oil, olive oil, or vegan ghee.

Since we can't have large tawa, like Mumbai street food vendors, we can use a wok or a skillet to make this tasty Bombay Tawa Pulao.

Before you begin making Mumbai Tawa Pulao, cook the rice beforehand. Soak it in water for 20 minutes before cooking it. Cook it in a cooker, Instant Pot, stovetop, or Microwave. Cool it down completely and keep it aside. There is another optional step if you are using fresh veggies like potato, beetroot, carrots, green beans, and green peas. You can either steam or air-fry them beforehand.

To make paste

1. Soak dried red chillies in hot water for 15 minutes. Deseed them if you want once it's soaked.
2. Roughly chop them and transfer them to a blender.
3. Add garlic, roughly chopped tomato, and black salt.
4. Blend to a smooth paste. Add 1-2 tablespoons of water if needed. Keep it aside for now.

To fry the cauliflower

1. Add vegan butter to a pan, and once it melts, add turmeric powder, and coriander powder. Fry for 15 seconds.
2. Then add the cauliflower florets and fry them for 8-10 minutes or until they are cooked. Transfer to a bowl and keep it aside for now.

1. Add vegan butter to a pan, and once it melts add cumin seeds. Once they splutter, add the potato cubes along with salt. Cook till the potatoes are done. This could take 5-7 minutes.
2. Then add minced green chillies and sliced onions. Saute till the onions are translucent.
3. Now add and mix in the other veggies - bell pepper, grated beetroot, carrots, green beans, and green peas. Saute for 4-5 minutes. Chef tip - Do not overcook the veggies. They need to be slightly crunchy.
4. Then add the spices - pav bhaji masala, cumin powder, chilly powder, and garam masala along with salt. Add 1-2 tablespoons of water if needed, to prevent the masala from burning. Mix and continue to saute for another 1-2 minutes.

5. Add the fried cauliflower. If adding paneer, add it now. Mix it all together. Cook for 1-2 minutes.
6. Now add the prepared tomato paste. Mix and cook for 2-3 minutes.
7. Add the cooked rice along with salt. Mix to coat the grains well with all the masala. Cook for 2-3 minutes.
8. Garnish with lemon juice, chopped cilantro, and Kasuri methi. Mix and take it off the flame.

To give this iconic Pav bhaji Masala Rice a truly authentic flavor, add a dollop of Amul butter (if you are not vegan) on top before serving. You can also top it with sliced onions. Homemade Tawa Biryani is a flavorful and satisfying dish that can be enjoyed on its own or served with a side of yogurt, Beetroot raita, or Boondi raita along with a lemon wedge, and roasted papad. Since this dish is a bit spicy pair it with a glass of sweet lassi or Chaas popsicles. Make veg tawa pilaf for lunch, dinners, brunches, potlucks, and parties, or pack in lunchboxes. This pav bhaji pilaf is also consumed as a snack.

Use a wide pan, wok, or a tawa to make this pulao. The essence of tawa pulao is that it's spicy. Adjust the heat according to your tolerance levels. Use ready chilli-garlic paste and skip adding cauliflower to save time. Add whole spices like bay leaf, cinnamon, cloves, and peppercorn along with cumin seeds to make the vegan tawa pulao more aromatic. To make Jain tawa pulao, skip adding onion, ginger, and garlic to the recipe. To make cheesy tawa pulao, grate some Amul cheese (if not vegan) or dairy-free mozzarella cheese on top. It will give this Indian fried rice a delicious flavor.

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