Sugar-Free Tawa Pulao
Savor the irresistible flavors of Sugar-Free Tawa Pulao, a healthy twist on the classic street food-style tawa pulao. Packed with vibrant mixed vegetables like green peas, carrots, and capsicum, this dish is elevated with aromatic spices, including pav bhaji masala, cumin powder, and turmeric. Made with fluffy basmati rice and cooked on a flat tawa or skillet, it boasts a tantalizing smoky aroma that will delight your taste buds. This quick and easy recipe is sugar-free, with a vegan option by substituting butter for oil, making it a guilt-free indulgence that's perfect for family meals or gatherings. Garnished with fresh coriander and a splash of lemon juice, serve it piping hot for a wholesome and flavorful experience. Perfect keywords: sugar-free pulao, tawa pulao recipe, healthy Indian rice dish, easy vegetable pulao.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Cooked basmati rice
- 2 tablespoons Butter or ghee (use oil for a vegan option)
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 2 medium Tomatoes, finely chopped
- 1 teaspoon Ginger-garlic paste
- 1 Green chili, finely chopped
- 0.5 cup Green peas, boiled
- 0.5 cup Carrot, finely diced and boiled
- 0.5 cup Capsicum (bell pepper), finely chopped
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 2 teaspoons Pav bhaji masala
- to taste Salt
- 2 tablespoons Fresh coriander leaves, chopped
- 1 tablespoon Lemon juice
Instructions
Heat a flat tawa (or large skillet) on medium heat. Add the butter or ghee (or oil if making it vegan).
Once the butter melts or the oil is heated, add cumin seeds and let them splutter for a few seconds.
Add the chopped onion and sauté until the onions turn translucent.
Stir in the ginger-garlic paste and green chili. Cook for a minute until the raw aroma disappears.
Add the chopped tomatoes and cook until they become soft and mushy, stirring occasionally.
Toss in the boiled green peas, carrot, and chopped capsicum. Sauté the vegetables for 2-3 minutes.
Sprinkle coriander powder, cumin powder, red chili powder, turmeric powder, and pav bhaji masala over the vegetables. Mix well to coat the vegetables in the spices.
Add the cooked basmati rice to the spiced vegetable mixture. Gently toss everything together to ensure the rice is evenly mixed with the vegetables and spices.
Season with salt to taste. Cook for another 2-3 minutes, stirring gently to prevent the rice from breaking.
Turn off the heat and garnish with fresh coriander leaves.
Drizzle lemon juice over the pulao for a tangy kick and serve hot.
Nutrition Facts
Calories |
1075 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 2554 mg | 111% | |
| Total Carbohydrate | 183.0 g | 67% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 27.5 g | ||
| Protein | 25.6 g | 51% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 263 mg | 20% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1968 mg | 42% | |
*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.
