Recipe for Tawa Pulao

4 | 25 Minutes | by Rachana Chedda

A spicy and tangy rice recipe popularly available at all your favourite fast food joints.


15 Minutes


10 Minutes



TOTAL Servings



  • 2 Cups Basmati Rice (cooked)
  • 1 Teaspoon Cumin Seeds (Jeera)
  • ½ Cup Onions (Pyaaz) (finely chopped)
  • 1½ Teaspoons Ginger garlic paste
  • ½ Cup Carrots (गाजर) (finely chopped and boiled)
  • ½ Green Peas (Matar) (finely chopped and boiled)
  • 1 Tablespoon Pav Bhaji Masala
  • ¼ Teaspoon Turmeric Powder
  • 1½ Teaspoons Red Chili Powder
  • 3 Tablespoons Coriander Leaves (finely chopped)
  • 2 Tablespoons Oil
  • Salt to taste


  1. Heat oil in a deep non-stick pan, add cumin seeds.
  2. When the seeds crackle, add onions and cook on a medium flame till they turn translucent.
  3. Add ginger garlic paste and saute.
  4. Add the tomatoes, mix well and cook on a medium flame for 1 - 2 minutes or till they are soft, while stirring occassionally.
  5. Add the green peas and carrots, mix well and cook on a medium flame for a minute, while stirring occassionally.
  6. Add pav bhaji masala, turmeric powder, red chili powder and salt, mix well and cook on a medium flame for a minute.
  7. Add the cooked rice, mix well such that each grain is properly coated with the masala and cook on a medium flame for 2 - 3 minutes.
  8. Garnish with coriander leaves and serve with curd or raita.

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