Mumbai style Tawa Pulao using leftover rice

Mumbai Style Tawa Pulao is a flavourful, spicy pulao and a famous street food from mumbai. Generally the pay bhaji vendors, sell this along Tawa Pulao along with the pav bhaji. They have huge tawa (griddle) where they are making the bhaji. On the same tawa, they add some rice, mix it along with the bhaji and loads of butter to make this delicious tawa pulao.

Mumbai style Tawa Pulao using leftover rice

It is a street food, but I feel it is a bit healthy if you do not over do the spices (masalas’s) and butter. You can make this in two ways, either use your leftover Pav bhaji or make a similar bhaji and add your rice to it. I made it the later way.

Mumbai style Tawa Pulao using leftover rice

It is also a good way to use your leftover rice and if you are bored of the usual rice or need something different. It is also a good idea for lunch box and if you want to give it to your kids adjust the spices accordingly. All in all we enjoyed this with a boondi Raita and papad on the side.

Mumbai style Tawa Pulao using leftover rice


Ingredients

  • 2-3 Tablespoons Butter
  • 2 Onions Cut Lengthwise
  • 1 tablespoon of ginger paste
  • 1 tablespoon of garlic paste
  • 1/2 Cup of Boiled Green peas
  • 1 cup Green peppers cubed (1 Big size)
  • 4-5 Tomatoes finely chopped
  • 1 Cup coriander Leaves
  • Salt to taste
  • 2-3 Green chilies
  • 3-4 Cups of cooked Rice
  • 2 Medium size Boiled potatoes cubed
  • 2 Tablespoons of Pav Bhaji Masala

Instructions

  • In a big size wok or a pot add butter.
  • Once it is melted add the onion’s.
  • Let the onions cooked for 1-2 minutes.
  • Do not over cook the onions.
  • Now add the green peppers and chopped tomatoes.
  • Add a bit of salt, 1 tablespoon of Pav Bhaji masala and 1/2 cup of chopped coriander.
  • Let this masala cook for 3-4 minutes, until you see the tomatoes getting a bit tender.
  • Add in the boiled peas and potatoes next and let this cook for 1-2 minutes.
  • Now add the white rice, remaining pav bhaji masala and salt.
  • Gently mix in all so that the masala is well coated with the rice.
  • Be careful as not to break the rice.
  • Add the remaining 1/2 cup chopped coriander.
  • Switch off and let this rest for 10 minutes atleast for the flavours to infuse.
  • Serve it with some Raita and papad.

Notes

  • 1 Cup = 235 ml
  • 1 tablespoon = 15 ml
  • Ideally Tawa Pulao is cooked on big Tawa, I do not have it, so I have used a kadai/wok.
Mumbai style Tawa Pulao using leftover rice

Mumbai style Tawa Pulao using leftover rice



Rice recipes on my blog:


5 from 1 vote
Mumbai style Tawa Pulao using leftover rice
Mumbai style Tawa Pulao using leftover rice
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Tawa Pulao is a flavourful, spicy pulao, a famous street food from Mumbai. It is best made with left over rice, with a few vegetables and Pav Bhaji Masala.
Course: Main Course
Cuisine: Indian
Keyword: Gluten Free, Left over, Pav Bhaji Masala, Vegan
Servings: 4 People
Author: Renu Agrawal-Dongre
Ingredients
  • 2-3 Tablespoons Butter
  • 2 Onions Cut Lengthwise
  • 1 tablespoon of ginger paste
  • 1 tablespoon of garlic paste
  • 1/2 Cup of Boiled Green peas
  • 1 cup Green peppers cubed (1 Big size)
  • 4-5 Tomatoes finely chopped
  • 1 Cup coriander Leaves
  • Salt to taste
  • 2-3 Green chilies
  • 3-4 Cups of cooked Rice
  • 2 Medium size Boiled potatoes cubed
  • 2 Tablespoons of Pav Bhaji Masala
Instructions
  1. In a big size wok or a pot add butter.

  2. Once it is melted add the onion’s.
  3. Let the onions cooked for 1-2 minutes.
  4. Do not over cook the onions.
  5. Now add the green peppers and chopped tomatoes.
  6. Add a bit of salt, 1 tablespoon of Pav Bhaji masala and 1/2 cup of chopped coriander.
  7. Let this masala cook for 3-4 minutes, until you see the tomatoes getting a bit tender.
  8. Add in the boiled peas and potatoes next and let this cook for 1-2 minutes.
  9. Now add the white rice, remaining pav bhaji masala and salt.
  10. Gently mix in all so that the masala is well coated with the rice.
  11. Be careful as not to break the rice.
  12. Add the remaining 1/2 cup chopped coriander.
  13. Switch off and let this rest for 10 minutes atleast for the flavours to infuse.
  14. Serve it with some Raita and papad.
Recipe Notes
  • 1 Cup = 235 ml
  • 1 tablespoon = 15 ml
  • Ideally Tawa Pulao is cooked on big Tawa, I do not have it, so I have used a kadai/wok.


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Mumbai Style Tawa Pulao is a flavourful and spicy street food from Mumbai. It is best made with left over rice, with a few vegetables and Pav Bhaji Masala.


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