Mumbai’s Famous Tava Pulao

To make Tava Pulao vegetarian, simply use butter or oil as per your preference. For a vegan version, substitute butter with a plant-based oil like coconut or olive oil. Ensure that the pav bhaji masala you use is also vegan-friendly.

If you don't have pav bhaji masala, you can create a similar flavor profile using a mix of garam masala and chili powder. For vegetables, feel free to substitute bell peppers with zucchini or add any seasonal vegetables you have on hand. You can also replace basmati rice with any long-grain rice.

To store leftover Tava Pulao, let it cool completely, then transfer it to an airtight container. It can be refrigerated for up to 3 days. When reheating, add a splash of water to prevent the rice from drying out.

Tava Pulao pairs wonderfully with a side of raita (yogurt sauce), papad, or a fresh salad. You can also serve it with lemon wedges and extra coriander leaves for added freshness.

To make Tava Pulao, start by heating butter or oil in a pan, then add cumin seeds and sauté onions until translucent. Stir in ginger-garlic paste, followed by tomatoes and other vegetables. Once cooked, mix in spices and gently fold in the cooked basmati rice. Allow it to blend for a few minutes before serving hot with lemon wedges.