Bombay Tawa Pulao | Mumbai Tawa Pulav

Tawa Pulav is a popular street food from Bombay . There will be hardly any pav bhaji stall that doesnt sell tawa pulao. It is prepared on the same huge tawa as pav bhaji. Some even call it Pavbhaji Pulao.

Tawa pulav is made using just basic vegetables like tomatoes,onions,capsicum and fresh peas and cooked with butter in flavorful pavbhaji masala.

A masala is prepared in butter with lots of corriander and pre cooked basmati rice is mixed with this aromatic and delicious masala and cooked on the hot griddle .

Served with chilled raita and roasted papads it makes a complete meal by itself. 

If there is left over pavbhaji masala ,the same can be used to make a flavorful tawa pulao at home. I intentionally make some extra bhaji  when making Pav Bhaji for dinner  ,so we can enjoy hot and flavorful tawa pulao the next day for lunch .

While making at home,we can use an iron kadai or a wok to get the same taste as the street side vendor. If you have a huge tawa you can also make tawa pulao on it. 

Tawa pulao can also be made Jain and Vegan friendly. To serve your Jain friends,skip the onions,garlic and make it the same way and for your vegan and lactose intolerant friends,skip the butter and follow the same recipe. 

Make this flavorful tawa pulao for your next get together or party at home ,and trust me all your friends Will go gaga over this and the entire tray will be polished .

I have updated this post from 2013 with some extra information about making this recipe vegan friendly  and better pictures from the old immature ones which had no proper focus or lighting.  From 2013 to 2025 ,I have come a long way in terms of food photography and I still feel there is a lot of room for improvement. 

Pinterest link 

https://pin.it/52YmUrPbT

Preparation Time : 15-20 mins
Cooking Time : 45 mins
Serves : 2 to 3

Ingredients 
1 cup basmati rice  
1 Green Bell Pepper / Capsicum  -chopped
1 Onion - chopped
1 Tomato - chopped
1 cup green peas (frozen / fresh )
1 tbsp pav bhaji masala 
1 tsp chilli powder
1 tsp turmeric
1 tsp ginger garlic paste
Oil / Butter
Salt
Lots of fresh corriander 

Method

• Cook the rice in a pressure cooker and keep aside. It has to be well cooked but fluffy . Donot over cook as the rice has to be grainy and not mushy.
• Heat  Oil or butter in a heavy bottomed vessel.
• Add chopped onions and saute till light pink.Add in the tomatoes and saute till it loses the raw smell.
• Add ginger garlic paste,turmeric,chilli powder ,capsicum and saute well.
• Add the salt and pav bhaji masala and mix well.
• Now add the peas and saute well till all of them mix well with the masala.
• If you desire a little more spice,you can add the masala accordingly.
• Sprinkle a little water and close the lid and let the mixture cook well for about 8-10 mins.
• In the mean while,spread the cooked rice on a plate and drizzle a little oil over it and allow the steam to escape from the rice.
• Once the masala gets cooked,add the rice slowly and mix well with the ,masala gravy.
• If you feel salt is less,sprinkle a little more salt.
• Garnish with fresh corriander leaves.
• Serve with roasted papad and raita