Tawa Pulao
Bursting with bold flavors and vibrant colors, Tawa Pulao is a quintessential Indian street food dish that transforms humble ingredients into a mouthwatering one-pot meal. Made with perfectly cooked basmati rice and a medley of sautéed vegetables like green bell peppers, peas, carrots, and potatoes, this recipe is infused with aromatic spices and the signature pav bhaji masala for a tantalizing twist. Prepared on a flat griddle or skillet, Tawa Pulao gets its signature smoky aroma and irresistible taste through expert seasoning and quick stir-frying techniques. Garnished with fresh cilantro and served with zesty lemon wedges, this easy-to-make dish is perfect for busy weeknight dinners or weekend gatherings. Whether you’re a fan of Indian street food or simply looking to spice up your rice dishes, Tawa Pulao is sure to be a hit!
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 3 tablespoons Oil
- 1 teaspoon Cumin seeds
- 1 medium Onion, finely chopped
- 2 medium Tomato, finely chopped
- 1 medium Green bell pepper, chopped
- 0.5 cup Green peas
- 0.5 cup Carrot, diced
- 1 cup Boiled potatoes, cubed
- 1 teaspoon Ginger-garlic paste
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 2 teaspoons Pav bhaji masala
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 medium Lemon, cut into wedges
Instructions
Rinse the basmati rice under cold water until the water runs clear to remove excess starch.
In a pot, bring 2 cups of water to a boil and add the rice. Cover and cook on low heat until rice is fluffy and cooked through, about 15 minutes. Allow it to cool slightly.
In a large tawa or skillet, heat oil over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn translucent.
Stir in ginger-garlic paste and sauté for another 1-2 minutes until the raw aroma disappears.
Add chopped tomatoes and cook until they become soft and mushy.
Mix in the turmeric powder, red chili powder, pav bhaji masala, and salt.
Add the chopped green bell pepper, green peas, diced carrot, and boiled potato cubes. Cook on medium heat until the vegetables are tender yet slightly crisp.
Gently add the cooked rice and mix everything well ensuring the rice is coated with the spice mix.
Cook for another 5 minutes, stirring occasionally, to blend all flavors well.
Garnish with chopped cilantro and serve hot with lemon wedges on the side.
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2553 mg | 111% | |
| Total Carbohydrate | 146.4 g | 53% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 25.5 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2278 mg | 48% | |
*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.
