Mumbai Tawa Pulao
Street-style rice tossed on a flat griddle with Pav Bhaji spices.
About this dish
Born on the bustling street corners of Mumbai, Tawa Pulao is the clever solution for Pav Bhaji vendors to utilize their massive flat griddles (tawas). It is a vibrant, spicy rice dish prepared with the same 'bhaji' base—butter, tomatoes, and the iconic Pav Bhaji masala. Unlike a biryani, it is fast, fiery, and distinctively greasy in the best possible way.
Ingredients
The Rice Base
- 2 cups Basmati rice, cooked and cooled (grains must be separate)
- 1/2 cup Green peas, parboiled
- 1 large Carrot, finely diced and parboiled
The Masala
- 2 tbsp Amul Butter (or salted butter)
- 1 tbsp Oil (to prevent butter from burning)
- 1 tsp Cumin seeds
- 1 large Onion, finely chopped
- 1 tbsp Ginger-garlic paste
- 2 large Tomatoes, finely chopped
- 1 Capsicum (Bell pepper), finely diced
- 2 tbsp Pav Bhaji Masala
- 1 tsp Kashmiri Red chilli powder
- Salt to taste
Finishing
- 1/4 cup Fresh coriander, chopped
- 1 tbsp Lemon juice
- Extra butter for topping
Method
- 1
Prep the Rice
Use day-old rice or freshly cooked rice that has been spread on a tray to cool completely. The grains must be cold and firm so they don't break when tossed on the high-heat tawa.
- 2
Sizzle the Aromatics
Heat butter and oil on a large flat griddle (or a wide frying pan) over medium-high heat. Add cumin seeds and let them crackle, then sauté onions until they turn translucent and soft.
- 3
Build the Base
Add ginger-garlic paste and sauté for a minute until the raw smell disappears. Add the chopped capsicum and cook for 2 minutes; it should stay slightly crunchy.
- 4
Tomato Reduction
Add the tomatoes and a pinch of salt. Mash them with the back of your spatula as they cook, until they turn into a pulpy, soft mass and the butter starts separating at the edges.
- 5
Spice Infusion
Add the Pav Bhaji masala and Kashmiri red chilli powder. Splash a tablespoon of water to prevent the spices from burning and stir until the mixture becomes a dark, fragrant paste.
- 6
Veggie Mix
Toss in the parboiled peas and carrots. Coat them thoroughly in the masala base, ensuring the vegetables are heated through but not mushy.
- 7
The Tawa Toss
Turn the heat to high. Add the cooked rice to the tawa. Using two spatulas, gently toss and turn the rice, mixing it with the masala until every grain is coated in a vibrant orange hue.
- 8
Mashing Technique
For an authentic street feel, lightly mash some of the vegetables into the rice with your spatula as you stir-fry, creating a cohesive texture.
- 9
Final Seasoning
Taste for salt. Add the lemon juice and half the coriander. Toss one last time on high heat for 60 seconds to achieve a slight 'bhuna' (seared) flavor.
- 10
Plating
Garnish with the remaining coriander and a small pat of cold butter on top. The heat of the rice will slowly melt the butter, adding a glossy finish.
Notes & variations
- Using Amul butter is essential for the specific salty, umami flavor found on Mumbai streets.
- Do not skip the capsicum; it provides the signature 'aroma' of Tawa Pulao.
- If you don't have a tawa, use the widest heavy-bottomed skillet you own to allow for maximum surface contact.
- Add a splash of water if the rice seems too dry during the final toss.
Serve with
Serve hot with chilled onion-tomato raita and a side of roasted papad.
Cook's note
For an extra kick, add a teaspoon of Schezwan sauce along with the Pav Bhaji masala.