Mumbai Street-Style Tawa Pulao

Mumbai Street-Style Tawa Pulao ingredients

• 3 cups cooked basmati rice (cooled, fluffy)
• 3 tbsp butter or oil
• 1 onion (medium, finely chopped)
• 1 tbsp ginger-garlic paste
• 1-2 green chilies (finely chopped)
• 1 potato (small, boiled, peeled, and diced)
• 1 carrot (small, finely chopped)
• 1/2 cup green peas (fresh or frozen)
• 1/2 cup capsicum (green bell pepper, finely chopped)
• 1 tomato (medium, finely chopped)
• 2 tbsp pav bhaji masala
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1 tsp salt
• 1 tbsp lemon juice
• 1/4 cup fresh cilantro (chopped, for garnish)

How to make Mumbai Street-Style Tawa Pulao

1. Ensure you have 3 cups of pre-cooked, cooled basmati rice. Gently separate the grains with a fork to ensure they are fluffy and not clumpy.
2. Heat 3 tablespoons butter or oil in a large flat griddle (tawa) or a wide, heavy-bottomed pan over medium heat.
3. Add 1 finely chopped medium onion and sauté for 4-5 minutes until it turns translucent and lightly golden.
4. Stir in 1 tablespoon ginger-garlic paste and 1-2 finely chopped green chilies. Sauté for another 1-2 minutes until the raw smell disappears and the mixture is fragrant.
5. Add 1 small boiled and diced potato, 1 small finely chopped carrot, 1/2 cup green peas, and 1/2 cup finely chopped green capsicum. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
6. Add 1 medium finely chopped tomato to the pan. Cook for 3-4 minutes, pressing down with a spatula, until the tomatoes soften and release their juices, forming a semi-thick gravy.
7. Lower the heat and add 2 tablespoons pav bhaji masala, 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, and 1 teaspoon salt. Mix well and cook the spices for 1-2 minutes until aromatic.
8. Add the pre-cooked rice to the pan. Gently fold the rice into the vegetable and spice mixture, ensuring every grain is coated. Be careful not to mash the rice.
9. Increase the heat to medium-high and continue to cook the rice for 3-5 minutes, stirring occasionally, allowing the rice to absorb the flavors and heat through. This process simulates the 'tawa' cooking method, developing a slight crust.
10. Stir in 1 tablespoon lemon juice. Taste and adjust salt or spices if needed.
11. Garnish generously with 1/4 cup chopped fresh cilantro. Serve the Mumbai Street-Style Tawa Pulao hot with a side of raita, plain yogurt, or some extra lemon wedges.

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