Description
Tawa Pulao is a vibrant and flavorful Indian rice dish cooked on a flat griddle (tawa) with a spicy chili-garlic paste and a medley of fresh vegetables. This recipe features basmati rice cooked to perfection, combined with sautéed onions, green peppers, cabbage, peas, tomatoes, and potatoes, infused with pav bhaji masala and tempered with cumin seeds and butter for a rich, hearty meal. Perfect as a main course served with cooling raita, this homemade tawa pulao brings together spicy, tangy, and savory notes in a texturally delightful dish.
Ingredients
Scale
Chili-Garlic Paste
- 8–10 whole dry Kashmiri red chilies (do not replace with regular red chilies)
- 5–6 large garlic cloves
- 2–3 tablespoons water (for blending)
Rice
- 1 cup basmati rice (195 grams, sella basmati preferred) or 3 cups cooked rice
- Water (for soaking and boiling)
- Few drops of oil (for boiling rice)
For the Pulao
- 2 tablespoons butter (Amul salted butter recommended)
- 1 tablespoon oil (any cooking oil)
- 1 teaspoon cumin seeds
- 1 medium red onion (sliced)
- 2 teaspoons ginger garlic paste
- 1 medium green pepper (thinly sliced)
- 3/4 cup cabbage (sliced)
- 1 large tomato (quartered)
- 1/4 cup green peas (frozen, boiled for 10 minutes beforehand)
- 1 medium potato (boiled and cubed)
- 1/4 teaspoon turmeric powder
- 2 teaspoons pav bhaji masala (add extra 1 teaspoon if desired)
- 3/4 teaspoon salt (or to taste)
- 2 teaspoons kasuri methi (dried fenugreek leaves, crushed)
- 2 tablespoons chopped cilantro
- 1/2 lemon (juice of)
Instructions
- Soak Chilies: Place 8-10 dry Kashmiri red chilies in a bowl and pour boiling water over them. Let soak for about 30 minutes until softened.
- Prepare Rice: Rinse 1 cup basmati rice under running water until clear. Soak in 3 cups water for 15-20 minutes, then drain. Boil a pot of water with a few drops of oil, add rice, and cook for about 10 minutes until just cooked but not mushy. Drain and fluff with a fork. Let cool before use.
- Make Chili-Garlic Paste: Drain soaking water from chilies. Remove seeds from softened chilies. In a blender, combine chilies, 5-6 garlic cloves, and 2-3 tablespoons water. Blend into a thick paste. Set aside.
- Sauté Aromatics: Heat a pan or tawa over medium-high heat. Add 2 tablespoons butter and 1 tablespoon oil. Once butter melts, add 1 teaspoon cumin seeds. When seeds sizzle, add sliced red onion and cook for 2 minutes until translucent.
- Add Ginger-Garlic Paste: Stir in 2 teaspoons ginger garlic paste and cook for 1 minute until fragrant.
- Add Chili-Garlic Paste: Add about 1 tablespoon plus 1 teaspoon of the prepared chili-garlic paste (adjust to spice preference). Cook for 1 minute, stirring continuously.
- Cook Vegetables: Add sliced green pepper, cabbage, quartered tomato, boiled green peas, and cubed boiled potato. Stir and cook for 2 minutes on medium-high heat.
- Spice and Simmer: Sprinkle 1/4 teaspoon turmeric, 2 teaspoons pav bhaji masala (add more if desired), and 3/4 teaspoon salt. Add about 2 tablespoons water to prevent spices from burning. Cook vegetables with spices for 1-2 minutes.
- Mix Rice: Add the cooled cooked rice (around 3 cups) to the pan. Gently fold and mix until rice is evenly coated and combined with the vegetable mixture.
- Finish and Garnish: Sprinkle crushed 2 teaspoons kasuri methi and 2 tablespoons chopped cilantro over the pulao. Squeeze juice from 1/2 lemon on top. Optionally, add a pat of butter for extra flavor before serving.
- Serve: Serve hot tawa pulao with cooling raita or yogurt on the side for a balanced and delicious meal.
Notes
- Do not substitute Kashmiri chilies with regular red chilies as they provide a unique mild heat and vibrant color.
- Using sella basmati rice is preferred for its non-sticky, fluffy texture, but regular basmati or cooked leftover rice also works.
- Adjust chili-garlic paste quantity based on your heat tolerance; the recipe is moderately spicy.
- Ensure boiled vegetables are tender but not overcooked to retain some crunch.
- Adding a small amount of water while cooking spices prevents them from burning and helps blend flavors.
- Serving with raita or yogurt helps balance the spicy flavors.
- Butter adds richness, but can be adjusted or skipped for dietary preferences.
- Kasuri methi adds a distinctive herbal aroma, but can be omitted if unavailable.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Tawa Pulao, Indian rice dish, spicy pulao, basmati rice recipe, chili garlic paste, pav bhaji masala, vegetarian Indian food
