Description
Tawa Pulao is a flavorful and spicy street-style Indian rice dish cooked on a flat griddle (tawa) with a vibrant blend of spices, fresh vegetables, and a unique chili-garlic paste. This recipe uses basmati rice combined with a medley of sautéed veggies and pav bhaji masala for an aromatic, colorful, and hearty meal perfect for any occasion.
Ingredients
Scale
For the Chili-Garlic Paste
- 8–10 whole dry Kashmiri red chilies (do not replace with regular red chilies)
- 5–6 large garlic cloves
- 2–3 tablespoons water
For the Rice
- 1 cup basmati rice (195 grams, sella basmati preferred or 3 cups cooked rice)
- Few drops of oil (for boiling rice)
For Cooking the Pulao
- 2 tablespoons butter (preferably Amul salted butter)
- 1 tablespoon oil (15 ml, any oil of choice)
- 1 teaspoon cumin seeds
- 1 medium red onion (sliced)
- 2 teaspoons ginger garlic paste
- 1 medium green pepper (thinly sliced)
- 3/4 cup cabbage (sliced)
- 1 large tomato (quartered)
- 1/4 cup green peas (frozen and boiled for 10 minutes beforehand)
- 1 medium potato (boiled and cubed)
- 1/4 teaspoon turmeric powder
- 2 teaspoons pav bhaji masala (add extra 1 teaspoon if needed)
- 3/4 teaspoon salt (or to taste)
- 2 teaspoons kasuri methi (dried fenugreek leaves, crushed)
- 2 tablespoons chopped cilantro
- 1/2 lemon (juice of)
Instructions
- Soak Chilies: Place whole dried Kashmiri red chilies in a bowl and pour hot boiling water over them. Allow to soak for about 30 minutes until softened while prepping other ingredients.
- Prepare and Cook Rice: Rinse basmati rice under running water until clear. Soak the rice in 3 cups of water for 15-20 minutes, then drain. Bring a pot of water to a boil with a few drops of oil, add the soaked rice, and cook for about 10 minutes until just cooked but not mushy. Drain and fluff with a fork, then let it cool.
- Make Chili-Garlic Paste: Drain the soaked chilies, remove seeds by cutting them open, and transfer to a blender along with 5 to 6 garlic cloves and 2-3 tablespoons water. Blend into a thick paste and set aside.
- Sauté Spices and Onions: Heat a pan or large tawa, add 2 tablespoons butter and 1 tablespoon oil. Once butter melts, add cumin seeds and let them sizzle. Add sliced onions and cook on medium-high heat for 2 minutes until translucent.
- Add Ginger Garlic Paste: Stir in 2 teaspoons ginger garlic paste and cook for 1 minute to release aroma.
- Cook Chili-Garlic Paste: Add 1 tablespoon plus 1 teaspoon of the prepared chili-garlic paste (adjust amount for spice preference) and cook for 1 minute stirring continuously.
- Add Vegetables: Add sliced green pepper, cabbage, quartered tomatoes, boiled green peas, and cubed boiled potatoes. Stir and cook for 2 minutes on medium-high heat.
- Spice and Cook Vegetables: Sprinkle turmeric powder, pav bhaji masala, and salt. Add about 2 tablespoons water to prevent spices from burning and cook for 1-2 minutes, allowing the flavors to meld.
- Combine Rice and Vegetables: Add the cooled, cooked rice (approx. 3 cups) to the vegetable-spice mixture. Gently mix until everything is evenly combined and heated through.
- Garnish and Serve: Sprinkle crushed kasuri methi and chopped cilantro. Squeeze fresh lemon juice over the pulao. Optionally, add a dollop of butter on top before serving. Serve hot with cooling raita for a complete meal.
Notes
- Use Kashmiri red chilies for authentic color and mild heat; regular red chilies are not recommended.
- Do not overcook the rice; slightly firm grains work best to avoid mushiness in pulao.
- Frozen green peas should be boiled beforehand to soften.
- Adjust the chili-garlic paste quantity to control the spice level to your preference.
- Adding a bit of butter on top when serving enhances flavor and richness.
- This dish pairs well with plain yogurt or cucumber raita to balance the spices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Tawa Pulao, Indian street food, Spicy rice dish, Kashmiri chili, Pav bhaji masala, Vegetarian rice recipe, Indian pulao
