Tava Pulao is a popular street food in Mumbai. This street food tava pulao is very simple to make and is an easy pulao recipe. It can be made with leftover rice or with left over pav bhaji. The dish is spicy and since it is made with lots of vegetables, it is nutritious too just like other pulao types.
Tava pulao is a type of pulao made on tava or a large frying pan.
It can even be made in a kadai or wok in case you don’t have a tava. The street side vendors make it on the same tava on which they make pav bhaji. Street side vendors add food colour to the recipe, I have not added it here.
To make this tava pulao, first you need to cook basmati or any other long grain rice. The rice should be par-boiled. If you have previous day’s left over rice that can also be used to make this pulao recipe on tava. You can also add vegetables like potato, capsicum, green peas, French beans, carrot, tomato and onion to this recipe. I have not used French beans in this recipe, but you can use it. I have separately boiled potato, carrot and green peas. You can even steam the vegetables.
Sauté onion, tomato, ginger garlic paste and capsicum. Then add spices and mix well. Add the boiled or steamed vegetables and mash well using the potato masher. Then adjust salt to taste and mix the rice. Garnish with coriander leaves and lemon juice. The tava pulao can be served with mix vegetable raita.
This tava pulao is a type of vegetable pulao which is made using pav bhaji masala and vegetables. It can also be made using left over pav bhaji and left over rice.
Tava pulao can also be made and packed in the lunch box. You can boil and keep the vegetables in refrigerator overnight. Next morning, cook rice and quickly cook the tava pulao recipe.
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- 1 cup Basmati rice or long grain rice
- 1 medium sized potato peeled and chopped
- 1 medium sized onion finely chopped
- 2 medium sized tomatoes finely chopped
- 1/2 capsicum chopped
- 1 small carrot peeled and chopped
- 1/4 cup green peas
- 1 tablespoon ginger-garlic paste made from ½ inch ginger and 4 to 5 garlic pods
- 1 Green Chili finely chopped
- 2 tablespoon pav bhaji masala
- 1 teaspoon red chili powder
- 1 teaspoon cumin powder
- 1/4 teaspoon turmeric powder
- 1 bay leaf
- 1 tablespoon lemon juice
- 2 tablespoon Butter
- 1 teaspoon oil
- Few Coriander Leaves finely chopped for garnish
- To taste Salt
- Wash basmati rice or long grain rice and keep it aside for 30 minutes.
- Cook the basmati rice in a pot to which 4 to 5 cups water, 1/4 teaspoon salt and bay leaf is added. The rice should be par-boiled and should not be sticky.
- Drain the rice on a colander and let it cool down. Fluff it with a fork.
- Boil vegetables like potato, carrot and green peas. Drain the water and keep the boiled vegetables aside.
- Heat a tava or large frying pan. Add 1 tablespoon butter and 1 teaspoon oil.
- Add finely chopped onion and sauté till onions turn pinkish.
- Add ginger garlic paste and sauté till aroma of garlic goes away.
- Add finely chopped tomato and sauté till tomatoes turn mushy.
- Add chopped capsicum (bell pepper) and sauté till capsicum is cooked.
- Add the spice powders (masala) like pav bhaji masala, red chili powder, turmeric powder and cumin powder and mix well. Cook for 5 minutes.
- Add the boiled vegetables like potato, green peas and carrot and mix well.
- Using a potato masher, mash all the vegetables just like how we do while doing pav bhaji. If needed add ¼ cup water.
- Add salt and mix well.
- Next add the cooked rice to the tava and mix gently.
- Taste and add more salt if needed and mix.
- Garnish with chopped coriander leaves, lemon juice and a blob of butter.