By: Toshita Sahni
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Tawa pulao is a quick and easy way to cook rice and veggies for a flavourful meal. If you're craving a street-style version, we recommend Bombay Tawa Pulao.
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This Mumbai recipe infuses the delightful flavours of pav bhaji in a rice dish in a spicy and satisfying way.
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You can also turn leftover pav bhaji into this Bombay-style tawa pulao by adding a handful of ingredients. Our recipe tells you how to make it from scratch:
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1 cup cooked rice
2 cups parboiled veggies (potato, carrot, green peas, cauliflower, French bean)
1 capsicum
1 onion
1 tomato
2 green chillies
1 tbsp ginger-garlic paste
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1 tsp each: turmeric, chilli, fennel seed powders
1 tbsp pav bhaji masala
1 bay leaf
1-inch cinnamon stick
½ tsp cumin seeds
2 tbsp oil
1 tbsp lemon juice
1 tbsp dhania
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Heat oil in a non-stick tawa/pan and add cumin seeds, bay leaf, cinnamon stick, ginger-garlic paste and finely chopped onions. Saute for 2 minutes.
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Add finely chopped tomato and finely chopped green chillies. Saute for another 2-3 minutes. Add the powdered masalas and salt to taste. Mix well.
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Add the parboiled veggies, capsicum and half a cup of hot water. Stir and add the cooked rice. Combine all the ingredients well and cook for 2-3 minutes.
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Top with lemon juice and finely chopped coriander leaves. Serve the tawa pulao hot with onion rings and raita/dahi.
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For Maharashtrian rice recipes
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