Pavbhaji Pulao, also known as Tawa Pulao, is a slightly spicy and flavorful rice dish loaded with vegetables and bold street-style taste. This popular recipe originates from the vibrant streets of Mumbai and is loved across India for its quick preparation and delicious taste.
In this recipe, I am sharing a simple and effective trick to make Tawa Pulao quickly using a pressure cooker. This method is easy, saves time, and still delivers the same authentic taste as traditional tawa-style pulao—without any compromise in flavor.
It is a convenient one-pot meal, making it perfect for a light dinner or even a quick lunch. The dish is wholesome, satisfying, and loved by kids as well as adults. The best part is that this no-fuss recipe uses basic ingredients that are easily available in every kitchen. Do try this!
The key to making hotel style pavbhaji tawa pulao at home are
- For making pulao, it is best to use long-grain rice as it gives a richer flavor and better texture. However, if long-grain rice is not available, you can use any variety of rice. I prefer to pressure cook the rice separately instead of boiling it, as this method is quicker and more convenient.
- To achieve an authentic street-style tawa pulao taste, I soak Kashmiri red chilies and grind them with garlic and a little water to make a smooth paste. This paste gives the pulao a mild spicy flavor and a restaurant-style taste. You can adjust the quantity of chilies according to your spice preference.
- I prepare this pulao using vegetables like capsicum, cabbage, green peas, and also add boiled potatoes for a perfect balance of taste and texture. You can also include carrots and beans to enhance the flavor and make it more nutritious.
- Finally, pav bhaji-style tawa pulao tastes best when it is slightly spicy and served hot.
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Pavbhaji pulao recipe | tawa pulao | Mumbai tawa pavbhaji pulao
Ingredients
For pressure cook rice
- 1 glass or cup long grain rice
- 1.5 glass or cup water
- ¼ tsp turmeric powder
- Salt to taste
- 1 tsp oil
For chilli-garlic paste
- 4-5 dry kashmiri red chilli
- 5-6 garlic cloves
- ½ tsp black salt
- Pinch of salt
- ½ tsp cumin powder
- ½ tsp garam masala
- ¼ cup water
For pavbhaji pulao
- 2 tbsp butter
- 1 tbsp oil
- 1 cup onion slices
- Prepared garlic paste
- 1 cup tomatoes slices
- Salt to taste
- ½ cup capsicum
- ½ cup cabbage
- ¼ cup green peas
- ¾ cup boiled potatoes pieces
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 2 tbsp pavbhaji masala
- ¼ cup water or as required
- Cooked rice
- 1 tsp lemon juice
- Some coriander leaves
Instructions
Pressure Cooking Rice
- Take 1 cup (or glass) of rice and wash it thoroughly. Drain the water and add 1.5 cups of fresh water. Add ¼ tsp turmeric powder, a pinch of salt, and 1 tsp oil. Mix well.
- When the water starts boiling, cover with a lid and pressure cook on high flame for 3 whistles.
- Let the pressure release naturally. Once cooled, open the lid. The rice will be perfectly cooked. Keep it aside.
Making Chilli-Garlic Paste
- Take 4–5 dried Kashmiri red chilies and soak them in hot water for about 25 minutes. If you are short on time, boil them in water for 5 minutes until they become soft and easy to grind.
- Now, in a mixer jar, add the soaked chilies (without the soaking water), 5–6 garlic cloves, ½ tsp black salt, a pinch of salt, ½ tsp cumin powder, ½ tsp garam masala, and ¼ cup water. Grind into a smooth paste. Your chilli-garlic paste is ready.
Making Pav Bhaji Pulao
- Heat 2 tbsp butter and 1 tbsp oil in a pan. Add 1 tbsp cumin seeds and sauté.
- Add 1 cup sliced onions and sauté until they turn translucent.
- Now add the prepared chilli-garlic paste and cook until the oil starts separating from the sides.
- Add 1 cup sliced tomatoes and salt to taste. Mix well and cook until the tomatoes become soft, mushy, and blend into the gravy.
- Add ½ cup capsicum, ½ cup cabbage, and ¼ cup green peas. Sauté the vegetables on high flame for 2–3 minutes.
- Now add ¾ cup boiled potato pieces, 1 tsp red chilli powder, 1 tsp coriander powder, and 2 tbsp pav bhaji masala. Add a little water if needed and mix well.
- Add the cooked rice to the masala and mix gently until everything is well combined.
- Finally, add 1 tsp lemon juice and some chopped coriander leaves. Mix well.
- Cover and cook for 2 minutes so the flavors combine nicely.
Serving
- Pav Bhaji Pulao is ready. Serve hot with raita.
Notes
- 1.5 glasses (or cups) of water are perfect for 1 glass (or cup) of rice.
- Cook on high heat for 3 whistles.
- Do not add extra water while pressure cooking rice.
- Soaking dry red chilies makes them soft and easy to grind.
- Cook the tomatoes until they become soft and mushy, then mix them into the gravy.
- Sauté the vegetables on high heat; do not overcook them.
- Cover and cook the pulao for 2–3 minutes so it absorbs the masala flavor.
- Pavbhaji pulao taste great when it prepared slightly spicy and serve hot.
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