14 August, 2025

Bombay Tawa Pulao is a spicy and flavour-packed rice dish from the streets of Mumbai. Made using simple ingredients like cooked rice, vegetables, and a special spice blend, this pulao is a quick way to bring bold flavours to your table. Its name comes from the large iron tawa or griddle that street vendors use, but it can be made just as easily in a regular pan at home. The best part is that you do not need to be an expert cook. With the right rice and spice mix, this dish turns out delicious every time. Let's take a look at what goes into making this easy and tasty meal.

Ingredients You'll Need to Make Tawa Pulao

To make a good Tawa Pulao, you need a mix of fresh vegetables, bold spices, and fluffy rice.

• Cooked Kohinoor Super Value Basmati Rice (3–5 cups)
• Onion (½–1 medium), finely chopped or sliced
• Green capsicum (about ½), chopped
• Tomato (1–2 medium), chopped
• Frozen peas – around 3 tablespoons or ½ cup
• Carrot (1 medium), chopped
• Potato (boiled and cubed) – 1 medium
• Ground spices: 1 tsp red chilli powder, 1 tsp turmeric, 2 tsp coriander powder, 1 tsp garam masala
• Fresh mint leaves and coriander leaves for garnish.

Aromatics & Seasonings

• Oil – about 2 tablespoons
• Butter – about 1 tablespoon
• Cumin seeds – 1 teaspoon
• Ginger-garlic paste – 1 teaspoon (or equal amount of fresh grated)
• Turmeric powder – ¼ teaspoon
• Chilli powder – ½ to 1 teaspoon
• Pav bhaji masala – 2 to 3 teaspoons
• Salt – to taste
• Water (optional, to help coat vegetables) – about 2 tablespoons
• Whole green chillies, slit – about 2 (optional)
• Kasuri methi (dried fenugreek leaves) – roughly 2 teaspoons
• Lemon juice – from ½ lemon

Garnishing Tips for Tawa Pulao

• Fresh coriander, chopped – 2 tablespoons (plus extra for topping)
• Optional: an extra spoon of butter

It is recommended to use Kohinoor Super Value Basmati Rice. The grains remain long, fluffy and non-sticky after cooking. This makes it perfect for dishes like Tawa Pulao, where rice needs to mix well with spices and vegetables without turning mushy. The soft texture and light aroma of Kohinoor rice make the dish taste just like something from a restaurant.

Step-by-Step Cooking Method

Once your ingredients are ready, making Bombay Tawa Pulao becomes a simple process. You begin by cooking the rice, followed by preparing the vegetables and spices. Everything is combined in the same pan to give the dish its signature flavour. Below are the steps to help you get it right.

1. Boil and Prep the Basmati Rice

• Rinse 3 cups of Basmati rice under cold water until the water runs clear.
• Boil the rice in about 4.5 cups of water until just tender.
• Drain any extra water.
• Spread the rice on a plate or tray to cool so the grains stay separate.

2. Cook the Vegetables

• Heat butter and oil in a large pan or tawa.
• Add cumin seeds and let them crackle.
• Add chopped onion and green chillies (optional).
• Add ginger-garlic paste after stirring for 1 minuteand cook for another minute.
• Add chopped carrots and capsicum. Sauté for a few minutes.
• Add tomatoes, boiled potatoes and peas. Stir everything well.
• Sprinkle turmeric, chilli powder, pav bhaji masala and salt.
• Mix and cook until the tomatoes soften and the mixture blends.
• If too dry, add a splash of water to help coat the vegetables.

3. Add the Rice

• Lower the heat and gently add the cooled rice.
• Sprinkle crushed kasuri methi and pour lemon juice over the top.
• Mix lightly so the rice grains stay whole.
• Cook for 2–3 more minutes until hot and well-coated.
• Add more butter if you like a richer taste.

4. Garnish and Serve

• Turn off the heat and top with fresh chopped coriander.
• Sprinkle crushed kasuri methi and pour lemon juice over the top.
• Mix lightly so the rice grains stay whole.
• Cook for 2–3 more minutes until hot and well-coated.
• Add more butter if you like a richer taste.

Why Use Kohinoor Basmati Rice?

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The choice of rice plays a big part in how your pulao turns out. Kohinoor Super Value Basmati Rice is ideal for Tawa Pulao because the grains stay separate after cooking. This helps the spices and vegetables mix evenly without making the rice sticky. Kohinoor rice also has a mild, pleasant aroma that pairs well with Indian spices. It is aged and processed carefully to give a soft bite and a rich texture. These qualities make Kohinoor Basmati Rice a reliable choice for pulao and other rice-based recipes.

Serving Suggestions

Tawa Pulao is best enjoyed hot and fresh. You can serve it with a spoon of butter on top for added richness. It goes well with simple sides like cucumber raita, plain yoghurt or a crunchy salad. Some also like to pair it with papad or pickle for extra flavour. This dish works well for both lunch and dinner and is a great way to make use of extra rice.

Bombay Tawa Pulao is a simple yet bold dish that brings the taste of Mumbai streets to your table. It is quick to prepare, full of flavour and can be made using basic kitchen staples. With Kohinoor Basmati Rice, you get perfect grains that carry the spices well without turning soggy. This recipe is a great choice for weekday dinners or when you want something delicious without spending hours in the kitchen. Try it once, and it may just become a regular on your menu.

FAQs

Which rice is best for making Tawa Pulao?

Basmati rice with long, fluffy grains like Kohinoor Super Value Basmati works best for making Tawa Pulao.

How long does it take to prepare Tawa Pulao?

It takes about 30 minutes to prepare Tawa Pulao, including rice and vegetable prep.

Can I use leftover rice to make pulao?

Yes, leftover rice is a great option and helps avoid mushiness.