tTawa Pulao Recipe

Long rice and pav bhaji masala are the two main ingredients in this famous spicy street style pulao recipe. This is a commonly important quick pulao recipe in India which originated from the nearby Mumbai streets. It is spicy and hence served with curd raita, but it is also delicious without raita.

In India, pulao or pilaf is one of the most common dishes for lunch, dinner and tiffin boxes. Having said that, there are many street style and local variations of it that are commonly eaten as a snack. Mumbai tawa pulao recipe is one such simple, quick and easy recipe of pav bhaji made with the gravy from the previous batch.

I've shared a ton of rice recipes that follow the traditional pulao style or traditional-style rice recipes. However, this pulao is completely unique and made using a quick and simple street style recipe. Basically, this recipe involves adding cooked rice and roughly chopped vegetables to leftover pav bhaji gravy. Similarly, it is made in a large pav bhaji tawa, in which this spicy and delicious rice dish gets ready in a jiffy. Nevertheless, in this recipe post, I have explained the best way to make a simple desi tawa pulao recipe with just pav bhaji masala in a major pan without the need of pav bhaji sauce. It's quick to prepare and doesn't require any kind of hardware like you'd find in road merchants.

Furthermore, while making Mumbai Tawa Pulao recipe, I would like to draw attention to some essential, straightforward guidelines. First of all, before making Tawa Pulao recipe, cool the rice completely. Otherwise, the rice becomes soft and resembles porridge in texture. Alternatively, leftover rice can be used to speed up the process. Additionally, other vegetables can also be added to make it more nutritious. Finally, I added some chili powder for added heat; You can leave it if you want. Or on the other hand you can keep it as per your choice.