Pulao may refer to: Pilaf, a rice dish consumed mainly in Central Asia, South Asia and the Middle East. Tawa Pulao is famous street food from India. Pulao can be made in many ways but Tawa Pulao got its name since it is made on tawa or griddle. It is a very common street food from Mumbai. The best part about this Tawa Pulao is it doesn’t need a whole lot of preparation. Cooked rice, vegetables, masala (I used pav bhaji masala). Pav bhaji masala is my handy option for adding instant flavor to any dish. It suits perfect for taw Pulao. Serve it with raita or some salad. To put it in simple words then vegetables of your choice are sauteed in a masala and tossed with boiled rice in a wide iron griddle (tawa) or wok similar to Chinese style vegetable fried rice.
It is hard to get the street food flavors that you enjoy from the Tawa Pulao made by the vendors but we can give it a try. This can be an ideal one pot meal or lunch box option or a Sunday brunch/lunch/dinner. One thing you should be careful about is do not overcook the vegetable. They should retain the crunch. And yes, use butter instead of oil. This will enhance the flavors. Don’t feel guilty of consuming butter. You are also eating loads of vegetables..:). So lets get started.
For Tawa Pulao, you will need:
- Cooked rice: 2 cups (Basmati or any rice you use at home)
- Cumin Seeds : 1/2 teaspoon
- Ginger-Garlic paste : fresh
- Vegetables : cauliflower, tomato, onion, green chili, peas, carrots, bell pepper (I like to cut my veggies of same size) (I have microwaved carrots, cauliflower)
- Butter: 2 tablespoons
- Oil: 1 tablespoons
- Pav bhaji masala: 1 1/2 spoon (adjust as per taste)
- Turmeric powder: 1/4 teaspoon
- Salt: to taste
- Red Chili powder : as per taste
- Lemon juice: as per taste
- Cilantro: chopped- 1/2 for masala and 1/2 for garnishing
- In a flat wide griddle or tawa, heat oil and butter.
- Once hot, add cumin seeds and allow to splutter.
- Add the chopped onions and green chilies and saute for 2-3 minutes.
- Add the minced ginger and garlic, mix and saute for 3 minutes.
- Add the chopped capsicum and saute for a minute. Then add the chopped tomatoes and half of the cilantro leaves and saute till oil separates and becomes mushy.(adding cilantro in masala adds up to the flavor)
- Add red chili powder, pav bhaji masala and salt. Mix well.
- Add the cauliflower, carrots and mix well. Add a few tbsps of water (if needed) and cook on low-medium flame for 7-8 minutes.
- Add the green peas and mix well.
- Now add the cooked rice and mix well.
- Check the salt and mix the rice. (be careful while adding salt as pav bhaji masala has salt in it)
- Add the lemon juice and chopped cilantro leaves and mix well.
- Turn off flame.
- Transfer to a serving bowl and serve warm with any raita or salad.