Mumbai Style Tawa Pulao | Easy Pulav Recipe | Kunal Kapur Recipes #Shorts #YTShorts #Pulav #Rice

Chef Kunal Kapur Rice & Biryani 40 Mins 4 Servings 62.3K views Sep 1, 2021

In my recipe, I am preparing #TawaPulao as it is made in Mumbai. It uses pav bhaji masala and requires the rice to be cooked to yellow colour with turmeric and salt. It is a very tasty recipe and can be made with leftover rice as well.

Ingredients & Measurements

Carefully curated and proportioned for authentic flavor balance. Adjust chillies and salt to your personal taste.

FOR CHILLI PASTE

(Kashmiri) - 6-8nos Dry red chillies
5nos Garlic cloves
1tsp Cumin
Garam masala - ½ tsp
Pav Bhaji Masala - ½ tsp
a dash Water

FOR RICE

1 cup Basmati rice (soaked)
2lt Water
Salt
½ tsp Turmeric

FOR MASALA

1tbsp Oil
2tbsp Butter
1tsp Cumin
Green chilli slit - 3no
1tsp Ginger chopped
3tbsp Onion chopped
Cabbage chopped - 3tbsp
Capsicum chopped - 3tbsp
Green peas (boiled) - ¼ cup
Potato boiled & diced - ½ cup
Tomato chopped - ½ cup
Pao bhaji masala - 1½ tbsp
Garam masala - ½ tsp
Coriander powder - 2tsp
Salt
Chilli paste - 2tbsp
a dash Water
Boiled rice - 4cups
Chopped coriander - a handful
Butter (optional) 1tbsp

Step-by-Step Cooking Instructions

1
Ingredient Preparation: Wash, prep, and accurately measure all fresh ingredients, aromatics, and spice blends as listed in the ingredients section.
2
Sautéing & Blooming Spices: Heat oil or ghee in a heavy-bottomed pan over medium flame. Add whole spices and aromatics (ginger, garlic, green chillies) to bloom their essential oils until fragrant.
3
Building the Flavor Base: Add chopped onions and sauté until translucent or golden brown. Stir in tomatoes and ground spices (turmeric, coriander, chilli powder), cooking on medium-low heat until the oil begins to separate from the masala.
4
Simmering to Perfection: Incorporate the primary ingredients (vegetables, paneer, lentils, or proteins) and simmer gently with warm water or broth until tender and deeply infused with flavor.
5
Finishing & Garnish: Adjust seasoning with salt, sprinkle freshly crushed roasted kasoori methi and garam masala, and garnish generously with freshly chopped coriander leaves. Serve piping hot with roti, paratha, or fragrant basmati rice.

Chef Kunal's Pro Secret Tip

Always soak long-grain aged Basmati rice for at least 30 minutes in cold water before parboiling. Parboil the rice to exactly 70-80% doneness (grain should break when pressed with slight resistance) before layering for the final 'Dum' steaming.

Recipe FAQs & Expert Advice

How long can I store leftover Mumbai Style Tawa Pulao?

You can store leftovers in an airtight glass container in the refrigerator for up to 3 to 4 days. When reheating, warm on medium-low heat on the stovetop and add 2–3 tablespoons of warm water if the gravy has thickened in the fridge.

Can I make this recipe vegan or dairy-free?

Yes! Simply substitute dairy ghee/butter with mustard oil or neutral cooking oil, and replace milk/curd with coconut milk or cashew cream where applicable.

What is the key technique to get restaurant-style flavor in this dish?

Focus on blooming whole spices in hot oil first, patiently sautéing the onion-tomato masala until oil separates, and finishing with a pinch of crushed roasted kasoori methi and freshly ground garam masala right before serving.