How to make easy tawa pulao recipe with leftover rice

Today, I’m so excited to share a recipe that brings together two of my favorite things: bold flavors and comfort food. If you've ever wandered the lively streets of Mumbai, you’ve probably been tempted by the irresistible aroma of Tawa Pulao wafting from a street-side stall. That buttery, spicy rice cooked right on a giant tawa (griddle) is more than just a meal—it’s an experience.

I’ve recreated that authentic, restaurant-style Tawa Pulao right in my kitchen, and trust me, you can too. It’s fast, flavorful, and makes a perfect weeknight dinner or lazy Sunday brunch. And don’t worry—you don’t need a giant iron griddle or a culinary degree. Just a pan, some leftover rice, and a love for masala!

Let’s dive into this colorful, comforting dish that brings Mumbai street food right to your plate.

A Little Story from My Kitchen…

It was a rainy Sunday afternoon—the kind of day when all you want is something warm, spicy, and comforting. I was craving something familiar yet exciting. I peeked into my fridge: leftover rice, a few chopped veggies, and a small block of butter sat waiting like quiet inspiration. That's when the idea hit me—Tawa Pulao, just like the kind I used to eat on the streets of Mumbai, piping hot off a griddle and bursting with flavor.

I still remember the first time I had it. It was late evening, the streets were buzzing, and the air smelled like roasted spices and butter. A vendor handed me a steaming plate of rice laced with red masala and dotted with green peas and capsicum. I took one bite—and I was hooked. The heat, the tang, the buttery finish—it was unforgettable.

That memory became the spark. I grabbed my pan, heated the butter, and let the cumin sizzle. One by one, I added the veggies, spices, and rice. As the pav bhaji masala hit the pan, that familiar, nostalgic aroma filled my kitchen. It wasn’t just dinner—it was a trip back to a moment in time.

And when I served it to my family, they smiled with the same joy I once felt standing at that street cart.

Now, this restaurant-style Tawa Pulao is a regular in our home. It’s what I turn to on busy weeknights, when friends drop by unexpectedly, or when I just need something soul-satisfying in under 30 minutes. It’s a humble dish with bold flavor—and it always reminds me of how food connects us to places, people, and memories.

So today, I’m sharing this recipe with you—because good food is better when shared.

What is Tawa Pulao?

Tawa Pulao is a popular Indian street food from Mumbai, made by stir-frying cooked rice with butter, vegetables, and pav bhaji masala on a hot tawa (griddle). It's spicy, buttery, and bursting with flavor.

What makes it unique is the use of pav bhaji masala, a spice blend originally meant for the famous pav bhaji, but now a star in this dish too. The result is a rice dish that's smoky, spicy, and irresistibly good.

Ingredients You’ll Need

🍚 For the Pulao:

• 3 cups cooked basmati rice (preferably a day old, cold rice)

• 2 tbsp butter (or a mix of butter and oil for flavor and heat resistance)

• 1 tbsp oil

• 1 tsp cumin seeds

• 1 medium onion, finely chopped

• 1 tbsp ginger-garlic paste

• 1 medium tomato, finely chopped

• 1/2 cup green peas (fresh or frozen)

• 1/2 cup bell peppers, chopped (any color)

• 1/2 cup boiled potatoes, cubed

• 1/2 cup chopped carrots (optional)

• 2-3 green chilies, finely chopped

• 1 tsp red chili powder (adjust to taste)

• 1/2 tsp turmeric powder

• 2 tsp pav bhaji masala (or more for extra kick)

• Salt to taste

• 2 tbsp chopped coriander leaves

• Juice of half a lemon

Optional Garnish:

• Extra butter (for that street-style richness)

• Chopped onions

• Lemon wedges

• Fresh mint leaves

Want to learn how to make homemade pav bhaji masala? Check this recipe from Dassana’s Veg Recipes. 

Step-by-Step Instructions:

Step 1: Heat That Tawa Like a Pro

Take a large tawa (griddle) or a wide pan—you want enough surface area to really stir-fry the ingredients. Add 1 tablespoon of oil and 1 tablespoon of butter. Let it melt over medium heat. The butter gives that unmistakable Mumbai street-style aroma.

Tip: Don't skip the butter. That subtle richness is what makes this pulao feel indulgent and restaurant-quality.

Step 2: Sauté the Aromatics

Add chopped onions and sauté until golden and slightly caramelized. This adds depth and sweetness.

Then add ginger-garlic paste and cook until the raw smell disappears—about 30 seconds to 1 minute. This base is key to balancing the bold spices you'll add later.

Step 3: Toss in the Veggies

Now add the chopped tomatoes, peas, capsicum, and carrots (if using). Stir everything together and sauté for 3–4 minutes until the veggies are slightly softened but still vibrant.

We’re not looking for mushy vegetables—the goal is to retain some bite, just like the street vendors do.

Step 4: Spice It Right

Time for the magic ingredient: pav bhaji masala! Sprinkle in pav bhaji masala and red chili powder. Add salt to taste. Mix well and cook this spice mixture for a minute, allowing the masalas to toast and bloom.

You’ll start to smell that distinct Bombay street food fragrance—that’s when you know it’s working.

Step 5: Add the Rice

Now gently add your cooked basmati rice. Use a spatula or flat spoon to fold the rice into the masala base. Be gentle—you don’t want to break the grains.

Tip: If the rice is cold from the fridge, break up any clumps with your fingers before adding it to the tawa.

Mix everything thoroughly so that each grain is coated with the spicy, buttery masala.

Step 6: Finish with More Butter and Herbs

Turn the heat to low and add another tablespoon of butter on top (optional—but highly recommended). Cover and steam for 2–3 minutes to help the flavors marry.

Garnish with lots of fresh coriander and a squeeze of lemon juice just before serving. That citrusy zing is the perfect contrast to the warm spices and butter.

Serve It Like the Streets of Mumbai

Scoop the tawa pulao hot from the pan onto plates. Add extra lemon wedges and a side of raita or spiced yogurt if you like.

Pair it with crispy papad, pickled onions, or even a chilled glass of chaas for the ultimate comfort meal.

Frequently Asked Questions about Tawa Pulao

1. What is the difference between Pulao and Dum Biryani?

Great question! Though both are rice-based Indian dishes, pulao and biryani differ in cooking technique, layering, and flavor intensity.

• Pulao (like Tawa Pulao) is typically made by sautéing rice and vegetables with spices in one pot or pan. It’s quicker, simpler, and often made for everyday meals.

• Dum Biryani, on the other hand, is a layered dish. It involves parboiled rice and marinated vegetables or meat layered together and slow-cooked (“dum”) to enhance flavor.

Think of pulao as flavorful and comforting, while biryani is more elaborate and festive.

Learn more about how biryani differs from pulao in our detailed rice dishes comparison guide. (Internal link idea)

2. What vegetables are in Tawa Pulao?

Traditionally, street-style tawa pulao includes:

• Green peas

• Bell peppers (capsicum)

• Onions

• Tomatoes

• Carrots (optional but common in homemade versions)

You can also add corn, beans, or mushrooms if you like. It’s very flexible—feel free to use whatever’s seasonal or in your fridge.

3. Is Tawa Pulao healthy?

Yes, tawa pulao can be a healthy, balanced dish—especially if you use less butter and whole grain or brown rice. It’s loaded with:

• Fiber from vegetables

• Complex carbs from rice

• Spices like turmeric and cumin with anti-inflammatory benefits

For an even healthier version, use olive oil instead of butter and pair it with a yogurt-based raita for probiotics.

Read our guide on healthy Indian street food swaps here. (Internal or external link)

4. Can I make Tawa Pulao with leftover rice?

Absolutely! In fact, cold, day-old rice works best because it doesn't break easily while stir-frying. This is a fantastic way to repurpose leftovers into a completely new and exciting meal.

5. Is this recipe vegan-friendly?

It can be! Just replace butter with vegan butter or oil, and ensure no dairy-based garnishes are added. The dish remains flavorful and satisfying without any animal products.

6. What is Pav Bhaji Masala, and can I replace it?

Pav bhaji masala is a spice blend typically used in Mumbai’s pav bhaji. It’s what gives tawa pulao its signature street-style flavor.

If you can’t find it, you can substitute it with a mix of:

• Garam masala

• A pinch of amchur (dry mango powder)

• Coriander powder and a dash of chili powder

Explore how to make your own pav bhaji masala at home here. (External link to a trusted recipe blog or your own)

7. How long does Tawa Pulao last in the fridge?

Tawa pulao can be stored in an airtight container in the fridge for up to 2–3 days. Reheat it on the stove with a dash of water or butter to refresh its texture and flavor.

8. Can I add protein to Tawa Pulao?

Yes! For a protein-rich version, consider adding:

• Paneer cubes

• Chickpeas

• Tofu (for vegan option)

• Boiled eggs

• Even shredded chicken if you're not vegetarian

It makes the dish more filling and great as a complete meal.

9. Can I serve this with something else?

Tawa pulao pairs beautifully with:

• Cucumber raita

• Onion salad

• Papad or chips

• A glass of chaas (buttermilk)

It’s also delicious on its own as a quick dinner or lunchbox meal.

10. Where does Tawa Pulao originate from?

Tawa Pulao is believed to have originated in the bustling street stalls of Mumbai, where vendors used the same large tawa (griddle) for multiple dishes, including pav bhaji. Leftover pav bhaji masala and cooked rice were stir-fried together, creating this now-iconic street food dish.

Check out our blog on the best Mumbai street foods to try at home. (Internal blog post link)

Tawa Pulao is more than just a rice dish—it’s a celebration of Mumbai’s vibrant street food culture. The best part? It takes less than 30 minutes and transforms even leftover rice into something truly special.

Whether you’re craving something spicy for dinner or want to impress your family with a street-style feast, this recipe delivers every single time.

If you try it, tag me or leave a comment—I love hearing how these recipes become part of your family’s table. And if you’re looking for more easy Indian meals, check out my one-pot paneer rice and 15-minute butter masala pasta.

Until next time, happy cooking! 🍽️
With love and lots of spice,
Kristine