Gluten-Free Tawa Pulao
Elevate your weeknight dinner game with this vibrant and flavorful Gluten-Free Tawa Pulao recipe! Inspired by street food favorite "Tawa Pulao," this gluten-free version combines the aromatic essence of fragrant basmati rice with a medley of perfectly sautéed vegetables, including tomatoes, bell peppers, and peas, creating a dish bursting with color and nutrition. Seasoned with gluten-free pav bhaji masala, turmeric, and Kashmiri red chili powder, it delivers bold, spicy flavors that are balanced by a squeeze of tangy lemon juice and fresh cilantro garnish. Prepared on a tawa or flat griddle, this quick and simple recipe, ready in under 35 minutes, is perfect for weeknight dinners or entertaining guests. Whether served solo or paired with cooling yogurt or raita, this one-pan wonder will delight both gluten-free eaters and flavorful food enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups Cooked basmati rice
- 2 tablespoons Butter (use gluten-free butter or vegan butter if needed)
- 1 teaspoon Cumin seeds
- 4 cloves Garlic, minced
- 1 Green chili, finely chopped
- 1 medium Red onion, finely chopped
- 2 medium Tomato, finely chopped
- 1 medium Bell peppers (capsicum), finely chopped
- 0.5 cup Peas (fresh or frozen)
- 2 teaspoons Pav bhaji masala (ensure it’s gluten-free)
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Kashmiri red chili powder
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Water (optional, for adjusting consistency)
Instructions
Heat a tawa or large flat griddle over medium heat and add the butter. Allow it to melt.
Add the cumin seeds and let them sizzle for a few seconds.
Add the minced garlic and green chili. Sauté for 30 seconds until fragrant.
Add the chopped red onion and sauté until they turn translucent (about 2-3 minutes).
Stir in the chopped tomatoes and cook until they soften and turn mushy (about 4-5 minutes).
Add the chopped bell peppers and peas. Cook for another 2-3 minutes until the vegetables are tender but still slightly crunchy.
Mix in the pav bhaji masala, turmeric powder, red chili powder, and salt. Stir well to combine.
If the mixture looks too dry, add 1-2 tablespoons of water to adjust the consistency.
Add the cooked basmati rice to the vegetable mixture. Gently toss everything together, ensuring the rice is evenly coated with the spices and vegetables.
Drizzle lemon juice over the mixture and give it a final toss.
Garnish with freshly chopped cilantro before serving.
Serve hot with a side of yogurt or raita (ensure it’s gluten-free) if you prefer.
Nutrition Facts
Calories |
806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 126.5 g | 46% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 21.8 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 178 mg | 14% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1491 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
