Tawa Pulao is a vibrant and flavorful Indian rice dish often enjoyed as street food. It's made by sautéing partially cooked basmati rice with a medley of fresh vegetables and aromatic spices on a tawa (griddle) or large pan. This dish combines the goodness of vegetables with a blend of spices, making it a delightful and satisfying meal. Perfect for a quick lunch or dinner, Tawa Pulao is both easy to prepare and packed with flavors.
Ingredients
For Cooking Rice:
- Basmati rice: 1 cup
- Water: For boiling
- Salt: 1 teaspoon
- Turmeric powder: 1/2 teaspoon
For Tawa Pulao :
- Oil: 2 tablespoons
- Butter: 2 tablespoons
- Onion: 1 small finely chopped
- Bell pepper: 1/2 chopped
- Cabbage: 1/2 cup chopped
- Boiled potatoes: 1-2 chopped
- Green peas: 1/4 cup
- Carrot: 1/2 chopped
- Tomato: 1 large chopped
For the Spice Mix:
- Garlic and chili paste: 2 tablespoons made from soaked red chilies and garlic
- Pav bhaji masala: 1 tablespoon
- Kashmiri red chili powder: 1 teaspoon
- Cumin powder: 1/2 teaspoon
- Garam masala: 1/2 teaspoon
- Fresh coriander leaves: 1/4 cup chopped
- Lemon juice: 1 tablespoon
- Optional: Grated beetroot for additional flavor
Instructions
Cook the Rice:
- In a large pot, bring water to a boil. Add salt and turmeric powder.
- Add soaked basmati rice and cook until it is 80% done (partially cooked).
- Drain the excess water and set the rice aside.
Prepare the Garlic and Chili Paste:
- Soak dried red chilies in water until softened.
- Blend the chilies with garlic and a little water to make a smooth paste. Store any extra paste in the fridge for up to 3-4 days.
Prepare the Vegetables:
- Chop onion, bell pepper, cabbage, boiled potatoes, green peas, and carrot into small pieces.
- Cut the tomato into chunks.
- Cook the Vegetables:
- Heat oil and butter on a tawa (griddle) or large pan.
- Add the chopped onion and sauté until it turns lightly golden brown.
- Add the bell pepper, cabbage, boiled potatoes, green peas, and carrot. Sauté for 2 minutes.
- Add Tomatoes and Spices:
- Add the chopped tomatoes and a pinch of salt. Cook for 2 more minutes.
- Stir in the garlic-chili paste, pav bhaji masala, red chili powder, cumin powder, and garam masala. Cook until the spices are well blended.
Combine and Cook:
- Add a bit more oil and butter to the tawa if needed.
- Mix in the partially cooked rice and gently stir to coat the rice with the spice mixture.
- Cook for a few minutes, allowing the flavors to meld together. If using, add grated beetroot for extra taste and color.
Finish and Serve:
- Stir in fresh coriander and lemon juice.
- Mix well and cook for another minute.
- Serve hot with a side of yogurt or raita to balance the spiciness.
Video
Notes
Enjoy your flavorful and aromatic Tawa Pulao as a delicious meal any time of the day!
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