मMasala AtlasBiryani
Mumbai

Street Style Tava Pulao

A buttery, spicy rice dish cooked on a flat griddle with pav bhaji flavors.

Prep15 minCook15 minTotal30 minServes3DietVegLevelEasySpice
Street Style Tava Pulao from Mumbai

About this dish

Born on the street stalls of Juhu and Girgaon Chowpatty, Tava Pulao is the ultimate fast-food rice dish. It was originally a way for Pav Bhaji vendors to utilize the leftover butter and bhaji flavors on their large iron griddles (tavas). The result is a smoky, buttery rice that carries the distinct punch of Pav Bhaji masala and fresh lime.

Ingredients

The Base

  • 3 cups Cooked Basmati rice (chilled, grains separated)
  • 3 tbsp Salted butter (Amul preferred)
  • 1 tsp Cumin seeds
  • 1 large Onion, finely chopped
  • 1 tbsp Ginger-Garlic paste
  • 2 large Tomatoes, finely chopped
  • 1/2 cup Green peas, boiled
  • 1 medium Capsicum, finely diced
  • 1 large Potato, boiled and cubed

The Spices

  • 2 tbsp Pav Bhaji masala
  • 1 tsp Kashmiri red chili powder
  • 1/2 tsp Turmeric powder
  • Salt to taste
  • 1/4 cup Fresh coriander, chopped
  • 1 tbsp Lemon juice

Method

  1. 1

    Temper the Butter

    Melt 2 tbsp of butter on a large flat tava or wide frying pan over medium heat. Add cumin seeds and let them sizzle for 15 seconds until fragrant.

  2. 2

    Sauté Aromatics

    Add the chopped onions and sauté for 3-4 minutes until translucent. Stir in the ginger-garlic paste and cook for 2 minutes until the raw aroma is completely gone.

  3. 3

    Cook the Vegetables

    Add the diced capsicum and sauté for 2 minutes to keep a slight crunch. Add the chopped tomatoes and a pinch of salt; cook until they turn soft and mushy, releasing their juices.

  4. 4

    Spice Infusion

    Lower the heat and add Pav Bhaji masala, red chili powder, and turmeric. Splash 2 tbsp of water to prevent the spices from burning and stir until the oil/butter starts separating from the masala.

  5. 5

    Add Boiled Veggies

    Toss in the boiled peas and cubed potatoes. Mash a few potato cubes with the back of your spatula into the masala to create a thick, binding texture.

  6. 6

    Incorporate Rice

    Add the cooked, chilled rice to the pan. Chilled rice is essential as it prevents the grains from breaking or becoming mushy during the high-heat tossing.

  7. 7

    High Heat Toss

    Turn the heat to high. Using two spatulas, gently toss the rice with the masala mixture for 3-4 minutes until every grain is coated in the red-orange buttery spice.

  8. 8

    Final Touches

    Add the remaining 1 tbsp of butter, fresh coriander, and lemon juice. The extra butter at the end gives that signature street-style glossy finish and rich mouthfeel.

  9. 9

    Steam and Serve

    Cover the pan for 1 minute on low heat to let the flavors meld together. Switch off the heat and give it one final gentle toss before serving.

Notes & variations

  • Always use day-old rice or rice that has been spread out and cooled completely to ensure separate grains.
  • The 'tava' effect can be replicated in a wide cast-iron skillet for a smoky char.
  • Adjust Pav Bhaji masala brands to taste; Everest or Badshah are standard for Mumbai flavor.
  • Add a splash of beetroot juice during the masala stage for a vibrant red color without excess chili.

Serve with

Serve with chilled onion-tomato raita and a wedge of lemon.

Cook's note

Mash a small portion of the vegetables into the rice to mimic the thick consistency of Pav Bhaji.

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