If you’ve ever strolled through the vibrant lanes of Mumbai, you already know that the aroma of sizzling pav bhaji masala on massive iron tawas is simply unforgettable. One of the most loved creations from Mumbai street food is Tawa Pulao — a spicy, buttery, masala-filled rice dish tossed with crunchy vegetables and fragrant pav bhaji spices.
This recipe is inspired by the exact method street vendors use:
butter melting on a hot tawa, fresh vegetables sizzling, pav bhaji masala roasting until aromatic, and pre-cooked rice folded in to absorb all those beautiful flavors. What makes this dish special is its simplicity—it uses leftover rice perfectly—and yet the taste is irresistible.
Let’s recreate that iconic Mumbai taste right in your kitchen!
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Ingredients
For Cooking the Rice
- Sela rice (or basmati rice) – 1 cup
- Water – 4 cups
- Turmeric powder – ¼ tsp
- Salt – ½ tsp
For Tawa Pulao
- Butter – 3 tbsp
- Oil – 1 tbsp
- Cumin seeds – ½ tsp
- Onion – 1 (sliced)
- Chopped carrot – 2 tbsp
- Chopped French beans – 2 tbsp
- Chopped capsicum – 2 tbsp
- Green peas – 2 tbsp
- Chopped cauliflower – 1 tbsp
- Chopped tomato – 1
- Boiled potato – 2 tbsp (cubed)
- Ginger–garlic paste – 1 tsp
- Kashmiri red chili paste – 2 tbsp (mixed with a little water)
- Turmeric powder – ¼ tsp
- Pav Bhaji masala – 2 tsp
- Coriander powder – ¼ tsp
- Chaat masala – ¼ tsp
- Kasuri methi – ½ tsp (crushed)
- Grated beetroot – 1 tbsp (for color)
- Salt – to taste
- Chopped coriander leaves – as needed
- Lemon juice – optional
Method
Step 1: Soak & Cook the Rice
- Firstlyu wash the rice 2–3 times until the water runs clear.
- Soak the rice in water for 30 minutes.
- After soaking, drain all the water.
- In a deep pot, bring 4 cups of water to a boil.
- Add ½ tsp salt and ¼ tsp turmeric powder.
- Once the water is boiling, add the soaked rice.
- Cook the rice until it becomes soft, long, and fluffy (about 10 minutes).
- Drain the rice completely using a strainer.
- Spread it slightly to cool — this ensures your pulao remains grainy and non-sticky.
Step 2: Prepare the Masala on the Tawa
- Heat a tawa (or a wide pan) over medium-high heat.
- Add 1 tbsp oil and 1 tbsp butter.
- Once hot, add ½ tsp cumin seeds.
- Add the sliced onion and sauté until slightly soft.
- Add all the chopped vegetables carrot – 2 tbsp, beans 2 tbsp, capsicum 2 tbsp, green peas – 2 tbsp, cauliflower 1 tbsp and salt
Sauté for 2–3 minutes on high flame while keeping their crunch intact. - Add the chopped tomato 1 and sauté well.
- Add the boiled potato cubes 2 tbsp and mix.
- Push the vegetables slightly to one side of the tawa to make space for the masala.
Step 3: Prepare the Pav Bhaji Masala Mix
- In the empty space on the tawa, add 1–2 tbsp butter.
- Add 1 tsp ginger-garlic paste and roast for a few seconds.
- Add the Kashmiri red chili paste and cook until it releases a beautiful red color.
- Now add the dry spices ¼ tsp turmeric, 2 tsp pav bhaji masala, ¼ tsp coriander powder, ¼ tsp chaat masala, ½ tsp kasuri methi (crushed), A handful of chopped coriander leaves..
- If the mixture looks too dry, sprinkle a little water.
- Cook for 1–2 minutes until the masala becomes shiny and aromatic.
Step 4: Combine Rice with Masala
- Add 1 tbsp grated beetroot for natural red color.
- Mix the roasted masala with the vegetables.
- Add the 1 cup cooked rice to the tawa.
- Add more fresh coriander and mix gently so the rice grains don’t break.
- Stir-fry on medium-high heat for 2–3 minutes so the rice absorbs all the flavors.
- Finish with lemon juice and a little more butter if you like.
- Serve hot with raita, salad, or even with pav!
Serve your hot tawa pulao with: Cooling boondi raita, Onion slices , Lemon wedges, A side of buttery pav Or enjoy it on its own as a complete meal!
Tips & Tricks –
✔ Use day-old rice
Leftover rice works best as it’s firm and non-sticky.
✔ Don’t overcook the vegetables
Street-style tawa pulao always has a slight crunch.
✔ Kashmiri chili paste = color without burning heat
It gives the pulao its signature red tint.
✔ Butter is the soul of this recipe
Use a mix of oil + butter so the butter doesn’t burn.
✔ Tawa gives the best flavor
But a wide kadhai or skillet works beautifully too.
✔ Beetroot is optional
It adds natural color without changing the taste much.
✔ Make it spicier
Add a little green chili or extra pav bhaji masala.
