There’s nothing quite like the aroma of pav bhaji masala sizzling on a hot pan — it instantly brings back memories of Mumbai’s vibrant street food stalls.
This Delicious and Easy Tawa Pulao Recipe is a quick, colorful Indian rice dish that transforms simple leftover rice into something bold, buttery, and unforgettable.
Ready in under 30 minutes, this spicy Mumbai-style rice pairs perfectly with raita or papad, making it a weeknight lifesaver when everyone’s hungry.
💛 Why You’ll Love This Tawa Pulao
- Ready in just 30 minutes
- Perfect for using leftover or day-old rice
- Packed with bold pav bhaji masala flavor
- Budget-friendly and totally customizable
- Vegetarian, kid-friendly, and bursting with color
Pro Tip: Cold rice gives perfect texture — no stickiness, just crisp, golden grains.
🍚 Ingredients for Tawa Pulao
The Base
- 3 cups cooked basmati rice (day-old works best)
- 1 cup mixed vegetables (peas, carrots, capsicum, beans)
- 1 medium onion, chopped
- 2 medium tomatoes, diced
- 2 green chilies, chopped
- 1 tsp ginger-garlic paste
The Flavor Team
- 1 tbsp pav bhaji masala
- ½ tsp red chili powder
- ¼ tsp turmeric powder
- ½ tsp cumin seeds
- 2 tbsp butter (or oil for vegan)
- Fresh coriander leaves for garnish
- Lemon juice, to taste
Optional Add-Ins
- Fried paneer cubes
- Corn kernels
- Fresh mint
- Capsicum (red, yellow, green for color)
👩🍳 How To Make Tawa Pulao Step-By-Step
1. Prep the Rice
- Cook rice until just done — don’t overcook.
- Spread on a plate to cool completely.
- Refrigerate for 2 hours or overnight.
- Gently separate grains before cooking.
2. Build the Base
- Heat butter on a tawa or wide pan.
- Add cumin seeds; let them splutter.
- Sauté onions until golden.
- Add ginger-garlic paste and cook till fragrant.
3. Layer the Flavors
- Toss in mixed vegetables; stir-fry on high heat.
- Add pav bhaji masala, turmeric, and red chili powder.
- Mix well; let veggies get a slight char.
- Add tomatoes and cook till soft.
4. The Magic Moment
- Add the cold rice to the pan.
- Break clumps gently with the spatula.
- Toss everything together on high heat.
- Lightly press rice to get crisp bits; flip after 2–3 minutes.
5. Finish Strong
- Adjust salt.
- Squeeze fresh lemon juice.
- Add chopped coriander.
- Toss one final time — serve hot!
🧡 Smart Tips & Tricks
- Leftover rice = best texture
- Use pav bhaji masala for true Mumbai flavor
- Don’t overcrowd the pan — rice needs space to fry
- For extra street-style zing, sprinkle chaat masala at the end
🥢 Tawa Pulao Variations
🧈 Paneer Special
Add fried paneer cubes, extra butter, a sprinkle of kasuri methi, and a light cream drizzle.
🌶️ Schezwan Style
Use Schezwan sauce instead of pav bhaji masala, add soy sauce + vinegar, and top with spring onions.
🌿 South Indian Fusion
Add mustard seeds, curry leaves, coconut bits, and roasted peanuts for a crunchy twist.
💪 Protein Power
Mix in chickpeas, soy chunks, or grilled chicken for a hearty, balanced meal.
🧊 Storage & Reheating
Fridge:
- Cool completely before storing.
- Keep in airtight container for 2–3 days.
- Reheat on a flat pan with a tiny bit of butter or water.
Freezer:
❌ Not recommended — texture turns mushy.
🧠 Grandma’s Secret Tip
My grandmother taught me her secret: mash a spoonful of cooked rice, then stir it back into the pulao. Those broken grains soak up masala, creating little bursts of flavor in every bite.
She always said, “Pale onions make pale flavor” — so take your time and let them caramelize beautifully!
🌈 Emma’s Rainbow Trick
Emma once insisted every bite should have one red, yellow, and green bell pepper. Turns out, he was right! Add peppers in stages — green first, yellow next, red last — for perfect texture and color balance.
A pinch of chaat masala and lemon juice at the end gives that tangy Mumbai street food kick!
💡 Why This Recipe Works
- Cold rice = perfect texture
- Hot tawa = smoky char & crisp edges
- Pav bhaji masala = complete spice balance
- Staged cooking = even doneness
- Lemon juice = brightness & balance
🍽️ Serving Suggestions
Serve hot with:
- Chilled boondi raita
- Crispy papad or pickle
- Masala chai for an authentic Mumbai touch
Serves: 4
Calories: ~320 per serving
❓ FAQ
What is Tawa Pulao?
“Tawa” means flat pan, “Pulao” means flavored rice. Together — street-style rice stir-fried on a hot griddle with spices and vegetables.
Can I use fresh rice?
It’s possible, but day-old rice gives the best texture and flavor.
What makes this recipe special?
Pav bhaji masala + high-heat cooking = bold Mumbai flavors in minutes!
🎉 Time for Street Food at Home!
Now you’ve got everything to make this Mumbai-style Tawa Pulao — crispy, spicy, buttery, and bursting with flavor.
It’s one of those dishes that prove restaurant-quality Indian food is totally doable at home.
