Picture this: the tantalizing aroma of spices wafting through the air, the sizzle of vibrant vegetables on a hot griddle, and the promise of a culinary adventure that captures the essence of Indian street food. Tawa Pulao, a culinary gem from the bustling streets of Mumbai, is not just a dish; it's a vibrant symphony of flavors, a tale of spices, and a quick ticket to a culinary paradise. In this culinary journey, we'll unlock the secrets behind this aromatic delight, guiding you through the vibrant colors, aromatic spices, and the quick, tantalizing dance of flavors that make Tawa Pulao a favorite among food enthusiasts. Get ready to embark on a culinary escapade that promises not just a delightful meal, but an experience for your senses. Welcome to the world of Tawa Pulao, where taste meets tradition in the most delicious way possible. Let's dive in!
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Serves: 4
Ingredients 2 cups cooked basmati rice
1 large onion, finely chopped
1 large tomato, finely chopped
1 cup mixed vegetables (carrots, peas, bell peppers), finely chopped
2-3 green chilies, finely chopped
2 tablespoons Tawa Pulao masala (readily available in stores or homemade)
1 teaspoon cumin seeds
1 teaspoon ginger-garlic paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala
Salt to taste
Fresh coriander leaves for garnish
2 tablespoons oil
Lemon wedges for serving
Method
- Place a tawa or a wide, flat griddle on medium heat. Add oil and let it heat up.
- Add cumin seeds to the hot oil. Once they sizzle, add finely chopped onions and green chilies. Sauté until the onions turn golden brown.
- Add ginger-garlic paste and sauté for a minute. Add the mixed vegetables and cook until they are tender yet slightly crisp.
- Add finely chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes are soft and the oil starts to separate.
- Add the Tawa Pulao masala and mix well. Let it cook for a couple of minutes to absorb the flavors.
- Add the cooked basmati rice to the tawa. Gently mix everything together, ensuring the rice is well coated with the spices and vegetables.
- Sprinkle garam masala and give it a final stir. Garnish with freshly chopped coriander leaves.
- Remove the Tawa Pulao from heat. Serve hot, garnished with more coriander leaves and accompanied by lemon wedges.