Tawa Pulao – Spicy, Flavorful Mumbai Street-Style Rice
Tawa Pulao is a vibrant, spicy, and aromatic rice dish — a popular street food from Mumbai — where rice and mixed vegetables are tossed on a hot tawa with bold spices and pav-bhaji masala. It’s comfort food at its best: full of flavors, easy to cook, perfect for lunch or dinner, and absolutely satisfying. Enjoy a plate of this quick, delightful meal that brings street-food charm to your home.
Tawa Pulao originated as a Mumbai street-food favorite for those craving a flavorful, spicy, vegetable-loaded rice dish cooked on a hot tawa (griddle). It combines cooked rice, sautéed vegetables, and a distinctive spice mix (often including pav-bhaji masala) for a dish that’s colorful, aromatic and deeply satisfying.
This pulao works great as a full meal — especially when you have leftover rice — and delivers the same punchy flavors you’d get from street-side stalls, right at home.
Ingredients
- 3 cups cooked rice (preferably basmati or long-grained, cooled)
- 2 tbsp oil (or oil + butter mix)
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 2–3 green chillies, chopped/slit (adjust to taste)
- 1 tsp ginger-garlic paste (or finely minced)
- 1 medium capsicum (green bell pepper), chopped
- ½ cup boiled green peas (fresh / frozen)
- 1 medium tomato, finely chopped (or tomato puree)
- 1–2 tbsp pav bhaji masala (or adjust to taste)
- ½ tsp red chilli powder (optional, for extra heat)
- Salt — to taste
- 1 tbsp butter (optional — for richness)
- Juice of ½ lemon (optional — adds freshness)
- Fresh coriander (cilantro), chopped — for garnish
- Optional Add-ons: chopped carrots, beans, potatoes — any veggies you like or have on hand.
Nutritional Information
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Directions
How to Make Mumbai-Style Tawa Pulao at Home
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Prep the Rice & Veggies
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If you don’t have leftover rice, cook basmati / long-grain rice. Spread out cooked rice on a plate so it cools and grains remain separate (avoid sticky rice).
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Chop onion, green chilli, capsicum, tomato (or keep tomato puree ready). Boil or ready the peas (and other veggies, if using).
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Heat the Tawa / Pan
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In a large wide pan / tawa, heat oil over medium flame. Add cumin seeds — let them crackle.
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Sauté Onion, Chillies & Aromatics
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Add chopped onion, sauté until golden/translucent.
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Add ginger-garlic paste + green chillies, sauté briefly until raw smell disappears.
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Add Vegetables & Tomato Base
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Add chopped capsicum (and other optional veggies), sauté for a minute or two.
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Add tomato (or tomato puree), mix well and cook until tomatoes soften.
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Spice It Up
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Add pav bhaji masala, red chilli powder (if using), and salt. Mix thoroughly so vegetables absorb the masala flavors.
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Add Rice & Combine
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Add the cooked rice and boiled peas into the spices-veggie mixture. Mix gently but thoroughly to ensure rice gets evenly coated with masala.
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Finish Off
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Add butter (if using) and a squeeze of lemon juice (optional) for freshness. Give a final gentle toss.
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Garnish & Serve
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Turn off heat. Garnish with freshly chopped coriander.
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Serve hot, ideally with raita, papad, or a side salad for a full meal.
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