If you’ve ever walked the bustling streets of Mumbai, chances are the aroma of sizzling butter and spices from a roadside tawa has tempted you. Tawa Pulao is the ultimate street-style comfort food — spicy, buttery, and bursting with flavor. Made with cooked rice, mixed veggies, and pav bhaji masala, it’s a quick, satisfying dish you can whip up in under 30 minutes. Perfect for using up leftover rice or serving as a spicy side, this one-pot meal brings real Mumbai vibes straight to your kitchen.

PREP TIME	COOK TIME
10 MIN	15 MIN

Ingredients:

For the Pulao:

2 cups cooked rice (preferably day-old, cold)

1 tbsp butter + 1 tbsp oil

1 medium onion (finely chopped)

1 medium tomato (finely chopped)

½ cup capsicum (finely chopped)

½ cup green peas (boiled or frozen)

½ cup carrots (finely chopped or boiled)

1 tsp ginger-garlic paste

1–1½ tsp pav bhaji masala

½ tsp red chili powder (adjust to taste)

¼ tsp turmeric powder

Salt to taste

2 tbsp coriander leaves (chopped)

1 tbsp lemon juice

For Garnish (Optional but Recommended):

Extra butter (for serving)

Chopped onions

Coriander and lemon wedge

Equipments:

Large flat tawa or heavy-bottomed frying pan

Spatula (preferably flat or steel for tossing rice)

Chopping board & knife

Mixing bowls (for veggies and spices)

Grater (if grating carrots or ginger)

Serving plate or tray

Tip: A tawa gives that authentic charred flavor, but a wok or skillet works well too!

Step-by-Step Guide

Step 1: Prep the Rice & Veggies

• If using fresh rice, cook and cool it completely so it doesn’t turn mushy.
• Finely chop onions, tomatoes, capsicum, carrots, and coriander. Boil peas if using fresh.

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Step 2: Heat Butter & Oil on Tawa

• Heat 1 tbsp butter and 1 tbsp oil on a flat tawa or wide pan over medium heat.
• Let the butter melt and mix with the oil — this gives the dish its street-style base flavor.

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Step 3: Sauté Aromatics

• Add 1 tsp ginger-garlic paste and sauté until the raw smell fades (about 30 seconds).
• Now add chopped onions and sauté until they’re soft and lightly golden.

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Step 4: Add Tomatoes & Cook Down

• Add chopped tomatoes, a pinch of salt, and cook until they soften and become pulpy.
• Stir occasionally to prevent burning.

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Step 5: Add Veggies & Spices

• Toss in chopped capsicum, carrots, and boiled peas. Cook for 2–3 minutes.
• Add 1–1½ tsp pav bhaji masala, ½ tsp red chili powder, ¼ tsp turmeric, and salt to taste.
• Mix well and cook until the spices coat the veggies and release a strong aroma.

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Step 6: Mix in Cooked Rice

• Lower the flame slightly and add 2 cups of cooked rice.
• Gently mix using a flat spatula, making sure the masala coats every grain.
• Sauté for 2–3 minutes without mashing the rice.

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Step 7: Finish with Garnish

• Sprinkle chopped coriander and squeeze lemon juice for a tangy lift.
• Mix once, then turn off the heat. Add a small cube of butter on top for extra indulgence.

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Step 8: Serve Hot

• Serve immediately with chopped onions, lemon wedges, or a simple cucumber raita on the side.

Chef’s Notes & Cooking Tips

• Use Leftover Rice: Cold, day-old rice gives perfect texture and prevents sogginess — ideal for tawa-style pulao.
• Butter + Oil Combo = Street Flavor: Butter adds richness while oil prevents burning — don’t skip the combo.
• Don’t Overcrowd the Tawa: If doubling the recipe, use a large enough surface or cook in batches to avoid steaming.
• Adjust Spices to Taste: Pav bhaji masala is key, but feel free to tweak chili levels based on your spice tolerance.
• Get That Smoky Touch: Slightly press the rice down on the hot tawa for a minute — gives that charred street-style flavor.
• Add Paneer or Mushroom for Protein: Toss in cubes of sautéed paneer or mushroom to make it more filling and protein-rich.

Serving Suggestions

• Serve with Raita: A bowl of cucumber or boondi raita balances the spice and completes the meal beautifully.
• Pair with Curd or Buttermilk: For a light and cooling combo, serve with plain curd or a glass of masala chaas.
• Top with Extra Butter: Just like Mumbai vendors — a small cube of butter melting on top = irresistible.
• Make it a Meal Box: Pack with onion salad, lemon wedge, and papad for a perfect lunchbox.
• Pair with Fried Papad: Crisp, salty papad is the ultimate crunchy companion to Tawa Pulao.

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	360 kcal
Protein	6 g
Carbohydrates	52 g
Sugars	5 g
Fat	14 g
Saturated Fat	6 g
Fiber	4 g
Sodium	420 mg
Cholesterol	18 mg