Make this spicy and delicious Tawa Pulao - the famous Indian street food, easily in your kitchen by following this simple recipe! This flavorful vegan and gluten-free dish is made using rice, veggies, and spices! Make this delicious street-style masala Tawa Pulao recipe in 30 minutes if you have precooked rice handy!
Jump to:
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.
Bombay street-style dish
Some also like to use leftover Pav Bhaji to make this vegetable tawa fry pulao. In fact, at the street-side food stalls, this instant pulao is prepared on the same tawa with loads of butter, where pav bhaji and Masala Pav are prepared. It's also called Pav Bhaji Pulao because all the flavors of Pav Bhaji get infused into the rice making it one firecracker dish! It's like a fusion of pav bhaji and spicy veg fried rice into a single dish. You have got to try this super easy one-pot vegan Tava Pulao recipe in your kitchen today!
Misal Pav, Dabeli, Ragda Pattice and Samosa Chaat are other popular street foods that's prepared on a tawa and served on the roadsides of Mumbai.
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, Paneer 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
🧾 Ingredients Needed
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.
How To Make It 🔪
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
- Soak dried red chillies in hot water for 15 minutes. Deseed them if you want once it's soaked.
- Roughly chop them and transfer them to a blender.
- Add garlic, roughly chopped tomato, and black salt.
- Blend to a smooth paste. Add 1-2 tablespoons of water if needed. Keep it aside for now.
To fry the cauliflower
- Add vegan butter to a pan, and once it melts, add turmeric powder, and coriander powder. Fry for 15 seconds.
- 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.
Want to save this recipe?
We'll email this recipe to you, so that you can look at it later!
- 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.
- Then add minced green chillies and sliced onions. Saute till the onions are translucent.
- 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.
- 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.
- Add the fried cauliflower. If adding paneer, add it now. Mix it all together. Cook for 1-2 minutes.
- Now add the prepared tomato paste. Mix and cook for 2-3 minutes.
- Add the cooked rice along with salt. Mix to coat the grains well with all the masala. Cook for 2-3 minutes.
- Garnish with lemon juice, chopped cilantro, and Kasuri methi. Mix and take it off the flame.
🍽 Serving Suggestions
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.
💭 Priya's Recipe Tips
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.
FAQs 📖
I prefer to use the long or extra-long grain variety of rice like Basmati when making rice dishes like these. Leftover (cooled down) rice works best because that will absorb the spices. If you don't have leftover rice, cook fresh rice well ahead of time and then cool it down completely before using. Otherwise, the dish will turn mushy. Be mindful to not overcook the rice. If you don't have Basmati rice, you can also use Sona Masuri, Surti Kolam, or any other rice variety.
Use whatever veggies you have at hand. I have used frozen green beans, carrots, and green peas. You can also add veggies like cabbage, mushrooms, baby corn, spinach, or broccoli. If using fresh veggies, cook them for a longer time. You can also make plain tawa pulao without adding any vegetables (similar to Fodnicha Bhat). That also tastes good.
Pav Bhaji Rice can be stored in the fridge for 4-5 days. Pack it in an airtight container and store it. You can also freeze it for 2-3 months. Thaw it overnight in the fridge and reheat it in the microwave. Sprinkle water to soften the cold rice before reheating. Garnish the pulao with fresh cilantro to give it an aromatic lift.
I would not recommend cooking this type of dish in a pressure cooker or an Instant Pot. It's like stir-fried rice where the texture of the rice is slightly crunchy. Cooking it in the Instant Pot will not give it that texture. Instead, it will be like regular veg pulao. But if you must, I suggest you cook the rice in manual mode (like Jeera Rice)and then saute the veggies separately in the saute mode, in the Instant Pot. Then mix them together and garnish.
If you don't have pav bhaji masala, substitute it with garam masala, chilly powder, and amchur powder. Alternatively, you can also use Biryani masala or Chana Masala spice mix. The flavors will not be the same but it will still taste great.
Saute whatever fresh or frozen veggies you have at hand in butter and then add 1-2 cups of leftover bhaji to the pan. Skip adding the pav bhaji spice mix and other spices. Then mix in the cooked rice and finish off with a garnish.
Brown rice, quinoa, or cauliflower rice can also be used instead of rice. Skip adding the butter and cook this in less olive oil. Add paneer/tofu/soya chunks or chickpeas (chole) to add some protein. You can also add an egg if you eat it.
Need to Substitute An Ingredient Or Didn't Find The Answers You Were Looking For?
Ask AI To Answer Based On This Specific recipe:
* Disclaimer - I am not responsible for the quality of suggestions AI makes.
More rice recipes
⭐️ Subscribe to the Cookilicious Newsletter and receive new recipes straight to your inbox! You'll receive my FREE Vegan Beginner's guide as a gift. Ready to elevate your cooking game? Purchase my Cookbook - The Essential Vegan Indian Cookbook today!
Recipe 📖
Tawa Pulao
Equipment
- 1 Wok
Ingredients
To make chilly garlic paste
- 3 dried red chillies
- 1 tomato
- 5 cloves garlic
- ½ teaspoon black salt
To fry the cauliflower
- 1 tablespoon vegan butter
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 2 cups cauliflower florets
To make the Tawa Pulao
- 2 tablespoon vegan butter or vegan ghee
- 1 teaspoon cumin seeds
- 1 potato chopped into cubes
- 1 onion
- 2 green chillies
- ½ cup green peas and carrots
- ½ cup green beans
- ¼ cup grated beets
- 1 cup bell pepper
- 1 teaspoon Kashmiri chilly powder
- 1 tablespoon pav bhaji masala
- 1 teaspoon garam masala
- 1 teaspoon cumin powder
- salt
- 3 cups cooked rice
- 1 tablespoon kasoori methi
- ¼ cup cilantro
- 1 tablespoon lemon juice
Instructions
To make chilly garlic paste
- Soak dried red chillies in hot water for 15 minutes. Deseed them if you want once its soaked.
- Roughly chop them and transfer to a blender.
- Add garlic, roughly chopped tomato, and black salt.
- Blend to a smooth paste. Add 1-2 tablespoons of water if needed. Keep it aside for now.
To fry the cauliflower
- Add vegan butter to a pan, and once it melts, add turmeric powder, and coriander powder. Fry for 15 seconds.
- 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.
To make the Tawa Pulao
- 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.
- Then add minced green chillies and sliced onions. Saute till the onions are translucent.
- Now add the other veggies - bell pepper, grated beetroot, carrots, green beans and green peas. Saute for 4-5 minutes.
- Then add the spices - pav bhaji masala, cumin powder, chilly powder, and garam masala along with salt. Mix and continue to saute for another 1-2 minutes.
- Add the fried cauliflower. Mix it all together. Cook for 1-2 minutes.
- Now add the prepared tomato paste. Mix and cook for 2-3 minutes.
- Add the cooked rice along with salt. Mix to coat the rice well with all the masala. Cook for 2-3 in minutes.
- Garnish with lemon juice, chopped cilantro and kasoori methi. Mix and take it off the flame. Serve with any raita.
Leave a Reply