Mumbai Chicken Tawa Pulav
Street-style rice tossed with spicy chicken on a flat griddle.
About this dish
Born on the bustling streets of Mumbai near Pav Bhaji stalls, this dish utilizes the same large iron 'Tawa' to stir-fry rice with meat. While the classic version is vegetarian, the chicken variant is a midnight favorite in areas like Mahim and Carter Road. It is distinctive for its intense smokiness and the use of Pav Bhaji masala which provides a tangy, spicy profile unlike traditional biryanis.
Ingredients
The Rice Base
- 400g (2 cups) Basmati rice, parboiled to 90% and cooled
- 1 tbsp Butter, unsalted
- 1 tbsp Vegetable oil
The Chicken and Aromatics
- 250g Boneless chicken thighs, cut into 1/2 inch cubes
- 2 medium Onions, finely chopped
- 2 medium Tomatoes, finely chopped
- 1/2 cup Green peas, blanched
- 1 large Capsicum, diced into small squares
- 1 tbsp Ginger-garlic paste
The Spice Mix
- 2 tsp Pav Bhaji Masala (preferably Everest or Badshah brand)
- 1 tsp Kashmiri red chili powder
- 1/2 tsp Turmeric powder
- Salt to taste
- 2 tbsp Fresh coriander leaves, chopped
- 1 tbsp Lemon juice
Method
- 1
Temper the Fat
Heat a large flat iron tawa or a wide skillet over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of oil to prevent the butter from burning. Once the butter foams, add a pinch of cumin seeds and let them sizzle for 10 seconds.
- 2
Sauté Aromatics
Add the finely chopped onions and sauté for 3-4 minutes until they turn translucent and soft. Do not brown them completely. Add the ginger-garlic paste and sauté for another minute until the raw pungent aroma disappears.
- 3
Cook the Chicken
Increase heat to high and add the chicken cubes. Sear the chicken for 5 minutes, stirring constantly, until the pieces turn white on the outside and are cooked through. The high heat ensures the meat remains succulent and develops a slight crust.
- 4
Vegetable Integration
Lower the heat to medium. Add the chopped tomatoes, capsicum, and peas. Cook for 4 minutes until the tomatoes soften and start releasing their juices, which will help deglaze the spices from the bottom of the pan.
- 5
Spice Infusion
Add the Pav Bhaji masala, Kashmiri red chili powder, turmeric, and salt. Add a splash of water (about 2 tablespoons) to prevent the spices from burning. Mash the tomatoes slightly with a spatula to create a thick, chunky base.
- 6
Incorporate the Rice
Add the pre-cooked and cooled Basmati rice to the tawa. Using two spatulas, gently toss the rice with the chicken and masala mixture. Use a lifting and folding motion rather than stirring to avoid breaking the long rice grains.
- 7
The Tawa Steam
Sprinkle a little water over the rice, cover with a large lid, and let it steam on the lowest heat for 3 minutes. This allows the grains to absorb the spicy chicken juices and finish the last 10% of cooking.
- 8
Final Garnish
Remove the lid, turn off the heat, and add the remaining butter, fresh coriander, and lemon juice. Give it one final gentle toss. The rice should look vibrant red-orange and glistening.
- 9
Resting Period
Let the pulav sit uncovered for 2 minutes before serving. This firms up the rice grains and ensures the flavors are perfectly balanced.
Notes & variations
- Use day-old refrigerated rice for the best texture; fresh rice tends to get mushy on the tawa.
- If you don't have a large tawa, use the widest heavy-bottomed frying pan you own.
- Adjust Kashmiri chili powder for color without excessive heat.
- For a smoky flavor, you can perform the 'Dhungar' method using a hot charcoal piece and ghee at the end.
Serve with
Serve hot with chilled vegetable raita, a wedge of lemon, and crunchy roasted papad.
Cook's note
The secret to street-style taste is a generous dollop of butter added at the very end of the cooking process.