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Bombay Tawa Pulao

  • 0 - 30 Minutes
  • Medium
  • 4
  • Bombay Tawa Pulao



300g Tilda basmati long grain rice cooked and cooled

  • 6 garlic cloves
  • 1 tsp kashmiri chilli powder (or mild chilli powder)
  • 2 tbsp butter
  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds coarsely crushed
  • 150g white onions thinly sliced
  • 2” ginger finely chopped
  • 150g red pepper thinly sliced
  • 150g green beans trimmed and quartered
  • 160g tomato sliced
  • 2 tsp pav bhaji masala (shop bought is good)
  • 100g potato cooked and cubed
  • 90g frozen green peas
  • Salt to taste
  • Handful of coriander for garnish
  • 2 tbsp lime juice
  • 1 tsp melted butter for garnish
    1. Crush the garlic in a pestle and mortar. Add it to a small bowl and mix in the chilli powder, set aside.
    2. Heat the butter and oil in a large frying pan or wok over a medium heat. Add the cumin seeds and fry for 10 seconds. Add the onions and fry for 8-10 minutes as they begin to soften and colour.
    3. Add the ginger fry for a minute followed by the garlic chilli paste and fry for 1 minute. Now add the peppers and green beans, fry for 6 minutes as they coat the masala.
    4. Add the tomato and pav bhaji masala fry for 2 minutes. At this stage add the cooked potatoes and green peas stir well.
    5. Lower the heat and add the cooked rice, season to taste and stir making sure all the masala and vegetables coat the rice grains.
    6. Turn the heat off and garnish with coriander, lemon juice and add butter. Serve warm with raita and salad.
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