Tawa Pulao

  • Time
    30 mins
  • Servings
  • Nutrition
    350 Per Serving

This is the Indian version of fried rice. Aromatic basmati rice is stir fried with a blend of vegetables and a spicy masala

The dish hails from the beaches of Mumbai. Cooked on a large “tawa” or cast iron griddle, tawapulao is usually cooked alongside Pav Bhaji, another favourite street dish. The same blend of spices used in Pav haji is used here as well.

Tava Pulao is an easy way to jazz up leftover rice. Served with boondi raita, it is perfect for a picnic or an impressive and fast dinner.


Kitchen Tools

  • Sauce Pot
  • Large Pan or Wok
  • Oil/Ghee
  • Salt



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Cook the rice as per instructions. After the rice is cooked, immediately drain it and spread over a large plate or dish to cool quickly. Drizzle with a tablespoon of oil or ghee. Set aside to cool.

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While rice cooks slice the carrots, and dice half the pepper into small bite size pieces, reserve the other half of the pepper for another use.

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In a large pan over medium high heat, add 1 tablespoon oil and the cumin seeds. Toast for a minute before stirring; in onions, ginger-garlic paste, Pav Bhaji Masala, and turmeric. Add chili powder to your spice levels.

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Measure 1 tablespoon of the tomato paste and stir into pan with 1/3 cup water.

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Stir in the pepper, carrots and peas. Cover and cook for 7-8minutes or until vegetables are cooked. Remove from heat. While vegetables cook, make raita as per instructions. Wash and chop cilantro.

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Carefully mix in half of the cooked rice and the chopped cilantro into the pan with the vegetable masala. When it is fully incorporated mix in the second half as well. Serve immediately with raita.

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