Tawa Pulao with Kachumbar Salad

Tawa Pulao with Kachumbar Salad

From   Firangi Tadka

Prep: 20 minutes

Cook: 20 minues

Method: Easy

Course: Rice

Type: Indian

Tawa pulao is a popular Mumbai street food – completely enjoyable


  • Rice, cooked 2 cups
  • Olive oil 3 tbsps + 1 tsp
  • Medium beetroot, boiled, peeled and chopped 1
  • Cloves 3 to 4
  • Black peppercorns 5 to 6 0
  • Cinnamon 1 inch
  • Bay leaf 1
  • Sugar 1 tbsp
  • Vinegar 1 tbsp
  • Cumin seeds 1 tsp
  • Medium green capscium, chopped 1
  • Green peas, boiled ½ cup
  • Cauliflower florets, chopped 5
  • Medium tomatoes, chopped 2
  • Tomato puree 2 tbsps
  • Pav bhaji masala 2½ tsps
  • Salt to taste
  • Black pepper powder 1 tsp
  • Lemon juice 2 tbsps
  • Egg 1


  • To make kachumbar salad, heat 1 tbsp olive oil in a non-stick pan, add beetroot, 1 cup water, cloves, black peppercorns, cinnamon, bay leaf, sugar and vinegar and cook for 2-3 minutes. Strain and transfer the beetroot into a serving bowl.
  • To make tawa pulao, heat 2 tbsps oil in another non-stick pan, add cumin seeds. When they change colour, add green capsicum, peas, cauliflower, tomatoes, tomato puree and pav bhaji masala and saute till the vegetables soften.
  • Add rice, salt, ¾ tsp black pepper powder and lemon juice and cook till the rice gets heated through. Transfer into a serving bowl.
  • To make omelette, break the egg into another bowl, add salt and ¼ tsp black pepper powder and beat it with a light hand.
  • Heat 1 tsp oil in a non-stick pan, add the egg mixture and cook on medium heat till the egg is cooked. Roll the omelette tightly and cut into thin strips.
  • Serve the tawa pulao garnished with omelette strips and kachumbar salad.