Tawa pulao recipe | Easy Indian one pot meals

Tawa pulao is totally new for me, I have not even heard about it until I saw in few blogs. Yet I didn’t go through the recipe and had no idea about the taste. Then while chatting with Aparna, she insisted few times to try and assured it comes out yummy. So I searched to know more about the recipe and found it is a famous Mumbai road side dish. Then I asked my little co-sis if she had tasted that before as she lives north, but sadly she too hadn’t. So I was thinking for long time how it would taste. I image searched for tawa pulao to see how it really looks in the road side shops. It looked more tempting for me. And in a site I read that, it is made in the side of the same tawa where the bhaji is being kept bubbling. They add some rice to the tawa, include some bhaji and add in some extra butter, masala powders to jazz it up and serve instantly. I saw a picture as well of the same. It looked more appealing for me. But when we want to make it from scratch, it is a bit different. I finally made it today for lunch and loved it. Aj too had that without any complains. This is best to make use of the left over rice. So do try when you had some leftover rice and yet we add veggies to it, so a perfect one pot meal for lazy day! While browsing, I found this recipe from this blog and adapted it.

Tawa pulao recipe

Recipe Cuisine: Indian  |  Recipe Category: Lunch
Prep Time: 30 mins    |  Cook time: 25 mins    |  Serves: 3

Ingredients

Basmati rice	1 cup
Carrot, beans, frozen peas – chopped	1 cup
Onion	2
Ginger garlic paste	1 tsp
Green chilli	2
Tomato	2
Capsicum	1, small
Red chilli powder	1 & 1/2 tsp
Pav bhaji masala	1 & 1/2 tsp
Coriander leaves, chopped	1/4 cup
Lemon juice	2 tsp
Salt	As needed

 

To temper

Butter (Or oil)	3 tblsp
Jeera	2 tsp
Asafoetida/ hing	A pinch

 

Method

1. Soak basmati rice for 30 mins. Pressure cook with salt for 3 whistles (1 & 1/4 cup water) in medium flame after 1st whistle and once done, fluff it, cool it, set aside. Heat a pan with butter, temper with jeera and add hing. Add thinly sliced onions and fry till transparent.
 
2. Add ginger garlic paste and fry for a minute in medium flame.Add finely chopped tomatoes with chilli, little salt and fry till soft.
 
3. I microwaved the veggies for 2 mins with a tblsp of water to cook it. But you can add as such to tomatoes and cook covered too. Add the veggies and fry for 2 minutes.

4. Add capsicum and fry for a minute. Add coriander leaves, red chilli and pav bhaji powders, mix well.

5. Cook until oil separates and add the lemon juice, mix well.

6. Add the cooked rice finally mix carefully without breaking the rice.  You can mix after switching off the flame.

Notes

• I liked the addition of hing in this recipe, though I could not find any flavor of it.
• Make sure to look for salt, we add it in rice and while cooking tomatoes too.
• Balance the salt, tanginess, spiciness, you will get this rice perfect taste.
• The original recipe says - Butter gives best taste. Also they have asked to mash the veggies, which I didn’t do. 

Serve hot with raw onions, coriander leaves garnished and a dash of lemon juice too.

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