Mumbai Tawa Pulao Recipe (Street-Style, 30 Min)
Spicy, buttery Mumbai street-style tawa pulao made with day-old basmati rice, pav bhaji masala, and fresh vegetables. Ready in 30 minutes. Vegan option included.
Equipment
- Wide heavy-bottomed pan or cast iron skillet
- Spatula (wide, flat)
- Blender or small food processor for Kashmiri chili-garlic paste
Ingredients
Kashmiri Chili-Garlic Paste (optional but recommended)
- 6-8 whole dried Kashmiri red chilies
- 4-5 garlic cloves
- 2-3 tbsp hot water for soaking and blending
Masala Base
- 2 tbsp butter or oil for vegan
- 1 tsp cumin seeds
- 1 medium onion finely chopped
- 1 tsp ginger-garlic paste
- 2 medium tomatoes finely chopped
- 1.5 tbsp pav bhaji masala
- 1/2 tsp red chili powder adjust to taste
- 1/4 tsp turmeric
- salt to taste
- 2 tbsp water
Vegetables
- 1 medium potato boiled and cubed into 1/2-inch pieces
- 1/4 cup green peas frozen, thawed; or fresh, blanched
- 1/2 cup capsicum green bell pepper; diced
- 1/4 cup carrot optional; boiled and diced
Rice
- 3 cups cooked basmati rice cooled completely
Garnish
- 2 tbsp fresh coriander chopped
- 1 tsp kasuri methi dried fenugreek leaves; crushed
- juice of 1/2 lemon
- 1 tsp butter optional, to finish
Instructions
Make the Kashmiri Chili-Garlic Paste
- Soak Kashmiri red chilies in hot water for 30 minutes until softened.
- Drain, cut each chili open, and remove the seeds.
- Blend deseeded chilies with garlic cloves and 2-3 tbsp water into a smooth, thick paste. Set aside.
Prepare the Vegetables
- Boil or steam the potato, carrot, and peas until just fork-tender. Do not overcook.
- Dice the capsicum. Set all vegetables aside.
Cook the Masala
- Heat butter in a wide heavy-bottomed pan over medium-high heat. Add cumin seeds and let them sizzle for 20-30 seconds.
- Add onion and cook for 3-4 minutes until translucent with lightly golden edges.
- Add ginger-garlic paste and cook for 1 minute until the raw smell disappears.
- If using chili-garlic paste, add 1 tbsp now and cook for 1 minute until it darkens slightly.
- Add chopped tomatoes with salt. Cook on medium-high for 5-6 minutes, stirring often, until tomatoes are completely mushy and the mixture forms a thick paste.
- Add pav bhaji masala, red chili powder, and turmeric. Stir well, add 2 tbsp water, and cook for 1-2 more minutes.
Add Vegetables and Rice
- Add capsicum and cook for 2 minutes until slightly softened but still with some bite.
- Add boiled potato, peas, and carrot. Toss together and cook for 1 minute.
- Turn heat to high. Add cooled rice. Gently fold the rice into the masala using a wide spatula until every grain is coated. Do not stir aggressively; use a cut-and-fold motion.
- Taste and adjust salt. Cook for 1-2 minutes on high heat, tossing occasionally.
Finish and Serve
- Turn off the heat. Add kasuri methi, fresh coriander, and a squeeze of lemon juice. Toss gently.
- Add a pat of butter if desired. Serve immediately.
Notes
Day-old rice tip: always use rice that has cooled completely or been refrigerated overnight. Freshly cooked rice is too moist and will clump.
Kashmiri chilies: use only Kashmiri variety for the signature deep red color without excessive heat. Regular red chilies will make the dish too spicy and won't give the same color.
Vegan option: swap butter for coconut oil or any neutral oil. All other ingredients are already plant-based.
Kid-friendly heat: skip the chili-garlic paste and reduce red chili powder to 1/4 tsp or omit entirely. Pav bhaji masala has only mild heat on its own.
Pav bhaji masala brands: Everest and MDH give the best results. In a pinch, use 1 tsp chole masala + 1/4 tsp amchur + 1/2 tsp garam masala.
Paneer variation: add 100g pan-fried cubed paneer along with the vegetables in the 'Add Vegetables' step.
Storage: store in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water or microwave covered with a damp paper towel.
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