Mumbai Tawa Pulao

Bring the vibrant flavors of Mumbai street food to your kitchen with this Mumbai Tawa Pulao—a spicy, mouth-watering rice dish that combines aromatic basmati rice, pav bhaji masala, and a medley of fresh veggies. Originally created as a way for street vendors to use up leftover pav bhaji gravy, this dish has become a sensation for its bold taste, vibrant color, and delectable aroma. With only a few pantry staples and fresh vegetables, you can whip up this pulao in no time, making it a perfect option for a quick meal, lunch box treat, or a satisfying snack. The addition of pav bhaji masala elevates the dish, infusing it with a unique street food twist that’s both comforting and irresistible.

Whether served as a standalone meal or paired with a cooling yogurt raita, this Mumbai Tawa Pulao promises to steal the spotlight at your table. Each bite offers a delightful blend of spicy, tangy, and savory flavors complemented by the freshness of coriander and a squeeze of lemon. Perfect for busy weeknights or when you’re craving the magic of Mumbai’s bustling food stalls, this quick and easy pulao is sure to become your go-to recipe for impressing family and friends with minimal effort.

Mumbai Tawa Pulao

Print Recipe

By Malini Serves: 3 Prep Time: 10 minutes Cooking Time: 20 minutes

Ingredients

• 1 cup basmati rice
• ¼ tsp turmeric
• ½ tsp salt
• 1 tsp oil
• water to soak & boil
• 2 tsp butter
• 1 tsp cumin (jeera)
• ½ onion, sliced
• 1 tsp ginger garlic paste
• 1 carrot, chopped
• 2 tbsp capsicum, chopped
• 2 tbsp peas
• 5 beans, chopped
• ¾ tsp salt
• 2 tomatoes, finely chopped
• 2¼ tsp pav bhaji masala
• ¼ tsp Kashmiri red chilli powder
• 1 potato, boiled and cubed
• 2 tbsp coriander, finely chopped
• 1 tbsp lemon juice

Instructions

1

Begin by cooking the basmati rice with turmeric, a pinch of salt, and a teaspoon of oil. Once cooked, spread the rice out and allow it to cool completely to prevent it from turning mushy.

2

In a large pan or kadai, melt butter over medium heat and add cumin seeds. Once aromatic, toss in the sliced onion and ginger garlic paste. Sauté until the onions are soft and translucent.

3

Stir in the chopped carrot, capsicum, peas, beans, and salt. Sauté for about 3 minutes until the vegetables are slightly tender but still vibrant.

4

Add finely chopped tomatoes and cook until they become soft and pulpy.

5

Sprinkle in pav bhaji masala and Kashmiri red chilli powder, sautéing the mixture until the oil begins to separate from the masala.

6

Mix in the boiled and cubed potatoes. Stir well to coat the potatoes with the masala.

7

Gently fold the cooked, cooled rice into the vegetable masala mixture, ensuring the rice grains remain intact.

8

Finish with chopped coriander and a squeeze of lemon juice. Toss the pulao lightly and serve hot, paired with raita if desired.

Notes

Tips:
Always let the rice cool completely before mixing to retain the pulao’s texture., Leftover rice works perfectly for this recipe, saving time and preventing mushiness., Add or substitute your favorite vegetables for extra nutrition and color., Adjust the chilli powder and pav bhaji masala according to your spice preference—remember, pav bhaji masala already adds plenty of heat and flavor., A generous squeeze of lemon juice at the end brightens the dish and balances the spices., Serve with a side of cooling raita or enjoy on its own for a satisfying meal.