Mumbai Tawa Pulao: Vegan & Gluten-Free Street-Style Recipe

Love biryani and pulao? Then you’ll enjoy this Mumbai-style tawa pulao — a vegan, gluten-free pulao inspired by Mumbai street food.

Mumbai tawa pulao is a favorite at street stalls and fast-food joints that serve pav bhaji across the city. Unlike biryani, which can be time-consuming, this pulao is a quick and satisfying way to curb rice cravings.

It’s tangy, spicy and fuss-free. If you have leftover steamed rice, this recipe comes together in minutes. Serve it with chilled cucumber raita and some papad for a complete meal.

As a Mumbaikar, I often miss the roadside flavors — sandwiches, vada pav and this spicy tawa pulao. When the craving hits, I make it at home. If you’re from Mumbai and living away, you’ll know exactly what I mean. If you haven’t tried it, give this pulao a go — you won’t regret it.

If you visit Mumbai, try it at beach stalls near Juhu and at popular local spots like Amar Juice Centre for an authentic experience.

What makes this pulao special?

In Mumbai, this pulao is traditionally prepared on the same tawa used for pav bhaji. A tangy buttery bhaji made from assorted vegetables, mixed with pav bhaji masala and rice, creates this flavorful dish. Restaurants sometimes add food coloring; I skip that and cook this in a large non-stick pan instead of a tawa. The result is a quick, hearty meal and an excellent way to enjoy lots of vegetables.

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5 from 4 votes

Mumbai tawa pulao vegan gluten free

An easy, quick Mumbai-style rice fix. Vegan and gluten-free with loads of vegetables. Spicy, tangy and delicious.

Course pulao, rice

Cuisine chaat, Indian, Mumbai, street food

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Adjustable Servings –5 -6 servings

Author Khushboo

Ingredients

• 4 cups boiled and cooled rice *
• 1 tablespoon oil
• 1 tablespoon butter
• 2-3 tablespoon water
• 4 -5 medium-sized tomatoes, finely chopped
• 1 onion, finely chopped
• 3-4 cloves garlic, grated
• 1 carrot, diced
• 1/2 cup chopped bell pepper
• 1/2 cup green peas, boiled/steamed *
• 1 tablespoon red chilli powder
• 1 tablespoon pav bhaji masala
• Salt to taste
• Good squeeze of fresh lemon
• A handful of fresh coriander, chopped

Instructions

• Heat oil and butter in a heavy-bottom non-stick pan.
• Add the chopped onion and sauté until lightly browned.
• Add grated garlic and the diced carrot.
• Sauté until the carrots are slightly tender.
• Add chopped tomatoes and salt, and cook until the tomatoes are tender.
• Stir in the chopped bell peppers.
• Add pav bhaji masala and red chilli powder, and cook for 2 minutes.
• Add a little water if needed to loosen the mixture.
• Add the steamed or boiled green peas and cook for a minute.
• Add the cooled rice and mix well so the masala coats the rice evenly.
• Taste and finish with a squeeze of lemon juice.
• Adjust seasoning if needed and cook the rice for 2 more minutes to heat through.
• Fold in chopped coriander and serve hot with chilled cucumber raita and papad.

Notes

I used basmati rice; leftover boiled rice works great. The spice level for this recipe is about 4 out of 5 (1 = mild, 5 = hottest) — adjust spices to taste. If using frozen peas, steam them in the microwave for a minute before adding.

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I hope you enjoy this Mumbai tawa pulao recipe — do give it a try. If you make it, I’d love to hear your feedback in the comments.

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