Nut-Free Tawa Pulao
Experience the vibrant flavors of Mumbai street food with this Nut-Free Tawa Pulao recipe, a one-pan, hassle-free meal that's bursting with bold spices and fresh vegetables. Perfect for those with nut allergies, this savory rice dish is cooked on a hot tawa or skillet, infused with the smoky aroma of cumin seeds, pav bhaji masala, and colorful veggies like carrots, peas, and bell peppers. Freshly cooked basmati rice is gently tossed into the flavorful masala mixture, creating a meal that's hearty, comforting, and ready in just 35 minutes. Garnished with a splash of lemon juice and fresh cilantro, this versatile dish pairs beautifully with yogurt or a crisp cucumber salad, making it an excellent choice for quick weekday dinners or casual gatherings. Nut-free, vegetarian, and irresistibly delicious!
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Recipe Information
Ingredients
- 3 cups Cooked basmati rice
- 3 tablespoons Oil (vegetable or sunflower)
- 1 tablespoon Butter (optional)
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 2 pieces Green chilies, slit
- 1 tablespoon Garlic, minced
- 1 teaspoon Ginger, grated
- 2 medium Tomatoes, finely chopped
- 1.5 cups Mixed vegetables (carrots, peas, and bell peppers), chopped
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Pav bhaji masala
- 1 teaspoon Salt
- 2 tablespoons Water
- 2 tablespoons Fresh cilantro, chopped
- 2 teaspoons Lemon juice
Instructions
Heat a tawa (or a large skillet) on medium heat and add the oil and optional butter.
Once the oil is hot, add cumin seeds and let them sizzle for 30 seconds.
Add the finely chopped onion and sauté until they become golden brown.
Add the slit green chilies, minced garlic, and grated ginger, then sauté for 1 minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook until they become soft and mushy.
Add the mixed vegetables and cook for 3-4 minutes until they are slightly tender.
Sprinkle turmeric powder, red chili powder, pav bhaji masala, and salt over the vegetables, then mix well.
Add 2 tablespoons of water to prevent the spices from burning and cook for 1 minute.
Gently add the cooked basmati rice and mix everything thoroughly, making sure the rice is evenly coated with the spices and vegetables.
Cook for another 2-3 minutes, stirring occasionally to avoid sticking.
Turn off the heat and garnish with freshly chopped cilantro and a splash of lemon juice.
Serve hot with a side of yogurt or a fresh cucumber salad.
Nutrition Facts
Calories |
1280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.9 g | 74% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2543 mg | 111% | |
| Total Carbohydrate | 171.8 g | 62% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 23.5 g | ||
| Protein | 21.7 g | 43% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 240 mg | 18% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1726 mg | 37% | |
*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.
