Mumbai is a city that never stops moving. There’s something electric about its crowded local trains, the constant chatter in packed cafés, the honking taxis that weave through impossibly narrow lanes. In the middle of all this, there’s a rhythm, a kind of chaos that somehow works perfectly. And if there’s one thing that brings this city together, it’s the food. Not the fancy, plated meals of five-star restaurants, but the quick, flavorful dishes made right on the streets.
Tawa Pulao is Mumbai on a plate.
It was never meant to be a dish on its own. The story goes that a street vendor near Girgaum Chowpatty had leftover pav bhaji masala at the end of the day. Instead of wasting it, he mixed it with cooked rice, tossed in some vegetables, and gave it a good stir on his giant tawa. What came out was smoky, spicy, and completely addictive. Soon, other vendors picked it up, and before anyone knew it, tawa pulao was a street-food classic.
If you’ve never made it at home, you’re in for a treat. This isn’t a delicate, slow-cooked dish. It’s fast, bold, and all about high heat and big flavors. And the secret? Good basmati rice. Barkat Basmati Rice works beautifully because its grains stay separate, soaking up all the masala without turning mushy.
Ingredients You’ll Need
For the Rice
- 1 cup Barkat Basmati Rice, soaked for 20 minutes
- 2 cups water
- ½ teaspoon salt
For the Pulao
- 2 tablespoons butter or oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 teaspoon ginger-garlic paste
- 1 green chili, chopped (optional)
- ½ cup tomatoes, finely chopped
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon pav bhaji masala
- ½ cup boiled peas
- ½ cup chopped capsicum
- ½ cup boiled potatoes, cubed
- Salt to taste
- 1 tablespoon chopped coriander leaves
- A squeeze of lemon juice
How to Make Mumbai-Style Tawa Pulao
Step 1: Cook the Rice Just Right
- Rinse Barkat Basmati Rice in cold water until the water runs clear.
- Soak for 20 minutes, then drain.
- Bring 2 cups of water to a boil, add salt, and cook the rice until just done. It should be fluffy, not mushy.
- Spread it out on a plate to cool while you make the masala.
Step 2: The Magic Happens on the Tawa
- Heat butter or oil on a large pan or tawa. The bigger, the better—the high heat gives tawa pulao its signature taste.
- Add cumin seeds and let them crackle.
- Toss in the chopped onions and sauté until soft and slightly caramelized.
- Stir in the ginger-garlic paste and green chili, cooking until the raw smell disappears.
Step 3: The Masala Base
- Add the chopped tomatoes and cook until they break down completely.
- Mix in turmeric, red chili powder, and pav bhaji masala.
- Cook this mixture for a few minutes until it turns thick and glossy.
Step 4: Bring in the Vegetables
- Add boiled peas, capsicum, and potatoes.
- Stir everything together so the masala coats the veggies beautifully.
Step 5: Mix the Rice Like a Pro
- Add the cooled rice, gently mixing so every grain gets coated with the spicy, buttery masala.
- Use a flat spatula to toss the rice rather than stirring too much, which can break the grains.
- Cook on high heat for a couple of minutes to get that slight charred, smoky flavor.
Step 6: The Finishing Touches
- Sprinkle fresh coriander over the pulao.
- Squeeze in some lemon juice for a little tang.
- Serve hot with a side of raita or yogurt.
What Makes Tawa Pulao So Special?
- The smoky, buttery taste – Cooking on a large pan at high heat gives it that distinct street-food flavor.
- The pav bhaji masala – It’s what makes this dish stand apart from regular pulao.
- The quick cooking time – No long simmering, no slow cooking. Just fast, bold flavors.
How to Switch It Up
Make It Spicier
Add an extra green chili or a dash of black pepper for more heat.
Paneer Tawa Pulao
Throw in some lightly fried paneer cubes for added protein.
Cheese Tawa Pulao
Grate some cheese on top right before serving for a creamy finish.
Street-Style Upgrade
A little extra butter at the end takes this to full Mumbai street-food level.
Tawa Pulao is more than just a dish—it’s the taste of Mumbai’s bustling streets, the sound of a spatula scraping a giant iron tawa, the smell of butter sizzling with spices. It’s fast, fiery, and packed with nostalgia.
Try making it with Barkat Basmati Rice, and you’ll see how good homemade street food can be. The kind that makes you stop and savor, just like you would at a roadside stall in Mumbai.