Tawa Pulao | Pilaf

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Tawa pulao – a famous Mumbai street food.

Tawa Pulao is simple stir-fried rice prepared on a flat griddle or a Tawa. The technique here is quite similar to that of Japanese Teppanyaki. The rice is stir-fried in a delicious spice mix – the pav bhaji masala. This is normally available at most of the Indian delis/supermarkets. If you don’t have a flat griddle, a normal shallow wok would just do as well.

This is one of quick fix for those busy days and a great way to use up the leftover rice; the slightly tougher texture works better for stir-frying. If you were using fresh steamed rice, it would be better to spread the rice on a large plate/tray so that the rice is free of moisture, and the end result does not turn out to be mushy or sticky. I added a bit chaat masala to my rice for that extra kick of tanginess, but that’s totally optional.

You need –

  • Long grain rice – 1 cups
  • Mixed veggies (corn, carrot, beans, peas and capsicum) – 1 ¼ cup
  • Onion – 1 medium, finely sliced
  • Tomato – 1 medium, chopped
  • Ginger-garlic paste – 1 teaspoon
  • Pav bhaji masala – 1 teaspoon
  • Chili powder – 1 teaspoon
  • Turmeric powder – ¼ teaspoon
  • Chaat masala – ½ teaspoon
  • Cumin seeds – 1 teaspoon
  • Butter – 2 tablespoons
  • Salt to taste
  • Fresh coriander leaves – for garnishing

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How to –

Wash the rice well in several changes of water. Soak the rice for 30 minutes and drains well and cook the rice as per the pack instructions till done but not mushy. Spread the cooked rice on large plate or tray and allow to cool completely.  Set aside

Melt butter in a large tawa/griddle or wok. Add the cumin seeds and allow to splatter. Now add the chopped onions and cook till translucent. Add the ginger-garlic paste and continue to sauté till the raw smell is gone. Now add the tomato and cook till mushy.

Add the veggies and cook for a minute or two.  Add the pav bhaji masala, chili powder, turmeric powder and sauté until the oil starts to separate. Now add the cooked rice and mix well till the rice is well coated with the spice mix and cook for about a minute, stirring continuously.

Turn the heat off; Sprinkle the chaat masala and garnish with fresh coriander leaves and serve immediately.

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