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Mumbai style Tawa Pulao using leftover rice

Mumbai style Tawa Pulao using leftover rice

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.
4.67 from 3 votes
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Course: Main Course
Cuisine: Indian
Keyword: Gluten Free, Left over, Pav Bhaji Masala, Vegan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
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

  • In a big size wok or a pot add butter.
  • Once it is melted add the onion's and ginger garlic paste
  • 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.
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Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu