Tawa pulao

Tawa pulao

This is a flavorful quick and easy tomato pulav that is famous in the streets of Mumbai. When I think of Mumbai and street food, the first thing that comes to my mind is the famous pav baji. This pulav is usually made in the pav baji stalls of Mumbai. It contains almost the same ingredients that goes into a pav baji masala with the addition of rice. So you must be able to get an idea of how flavorful and delicious this pulao can be! This makes a great lunch box recipe.It is usually done in a high flame using left over rice and it is ridiculously easy and fast to make.


  • 1 cup cooked rice ( I have used white rice)
  • 1 onion chopped
  • 2 tomatoes finely chopped
  • 2 tbsp tomato ketchup
  • 1/2 cup chopped capsicum, carrots, peas
  • 1/4 tsp turmeric powder
  • 1 tbsp pav baji masala
  • 2 tsp ginger garlic paste
  • 1/2 tsp cumin seeds
  • 1/2 tsp chilli powder
  • 1 green chilli slit
  • salt to taste
  • a pinch of sugar
  • finely chopped coriander leaves for garnish
  • 1 tbsp oil/butter


Cook rice with two cups of water in a pressure cooker or in a closed deep pan.When done cool down the rice and fluff with fork. (If you have left over rice you can skip this step and use it directly)

In a pan, add oil/butter and add the cumin seeds, green chilli, ginger garlic paste and saute for a minute. Add the chopped onions and saute until soft and translucent.

Then add the chopped tomatoes and saute until the tomatoes start becoming soft.

Then add the ketchup, turmeric powder, chilli powder, pav baji masala, salt, sugar and saute until the oil starts leaving the sides of the pan.  (The whole dish is done in a medium-high flame)

Then add the vegetables, 1/4 cup water and let the vegetables cook. (If you find the gravy becoming dry add little water as needed)

Now add the cooked rice, chopped coriander and mix well. Adjust seasoning as needed.

Serve hot with a lemon wedge and raita on the side 🙂

tawa pulav

This entry was posted in INDIAN MAIN DISHES, RICE VARIETIES and tagged , , , . Bookmark the permalink.

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