How to make Tawa Pulao - SK Khazana -

One more popular Mumbai street food – tawa pulao where rice is tossed with pav bhaji masala and some vegetables

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice (बासमती चावल), Oil (ऑइल)

Cuisine : Indian, Mumbai

Course : Rice

For more recipes related to Tawa Pulao - SK Khazana checkout Jeera Rice, Jodhpuri Vegetable Pulao, Sabz Biryani, Vegetable Biryani . You can also find more Rice recipes like Palak Aur Gajar Pulao Saffron Risotto with Stuffed Chicken Sichuan Fried Rice Nasi Lamek

Tawa Pulao - SK Khazana

Tawa Pulao - SK Khazana Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 31-40 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Tawa Pulao - SK Khazana Recipe

  • Basmati rice cooked 3 cups

  • Oil 1 tablespoon

  • Onion finely chopped 1 medium

  • Ginger-garlic paste 1 tablespoon

  • Red chilli paste 1 tablespoon

  • Pav bhaji masala 2 teaspoons

  • Fresh tomato puree 3/4 cup

  • Salt to taste

  • Green capsicum chopped 1 medium

  • Green peas blanched 3-4 tablespoons

  • Tomato seeded and cut into 1 inch cubes 1 medium

  • coriander leaves chopped 2 tablespoons

  • coriander sprig for garnish


Step 1

Heat oil in a non-stick pan, add cumin seeds and let them change colour. Add onion, mix and sauté till it turns light golden brown.

Step 2

Add ginger-garlic paste and red chilli paste and sauté for 1 minute. Add 2-3 tbsps water, mix and saute for 1-2 minutes or till the oil separates.

Step 3

Add 1½ tsps pav bhaji masala and mix. Add tomato puree and salt, mix and cook for 5-10 minutes or till the oil separates.

Step 4

Add green capsicum, green peas, tomatoes, coriander leaves, rice, salt and remaining pav bhaji masala, mix well, cover and cook for 2-3 minutes.

Step 5

Transfer into a serving bowl and serve hot garnished with a coriander sprig.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.