Chicken tawa pulao is an Indian street-food-style rice dish made by tossing cooked rice with chicken, tomatoes, peppers, and warming spices on a hot griddle or skillet. This home version uses one pan and boneless chicken for a hearty, flavorful meal; regional and family versions vary in their spice blends and vegetables.
Ingredients
- 1 cup (200 g) basmati rice
- 1 lb (450 g) boneless, skinless chicken thighs, cut into ¾-inch (2 cm) pieces
- 2 tablespoons (30 ml) neutral oil, such as canola
- 1 tablespoon (14 g) unsalted butter
- 1 teaspoon (5 g) cumin seeds
- 1 medium yellow onion (about 150 g), finely chopped
- 1 medium green bell pepper (about 150 g), seeded and diced
- 1 medium tomato (about 150 g), finely chopped
- 1 tablespoon (16 g) ginger-garlic paste, or 2 teaspoons (10 g) finely grated ginger plus 2 garlic cloves (about 6 g), minced
- 1½ teaspoons (4 g) pav bhaji masala
- ½ teaspoon (1 g) ground turmeric
- ½ teaspoon (1 g) Kashmiri chili powder, or less to taste
- ¾ teaspoon (4 g) fine salt, divided, plus more to taste
- ½ cup (120 ml) water, divided
- 1 tablespoon (15 ml) lemon juice
- ¼ cup (10 g) chopped cilantro leaves and tender stems
- 1 small lemon, cut into wedges, for serving
Instructions
- Rinse the rice in a sieve under cool water until the water runs mostly clear, about 1 minute. Put it in a saucepan with 1½ cups (360 ml) water and ¼ teaspoon (1 g) of the salt. Bring to a boil, cover, reduce the heat to low, and cook for 12 minutes. Take the pan off the heat and leave covered for 5 minutes. Fluff gently and spread the rice on a plate or tray to let steam escape while you prepare the chicken. Slightly cooled, separate grains are less likely to turn mushy in the pan.
- Heat the oil in a large, heavy skillet or tawa over medium-high heat. Add the cumin seeds and cook for about 20 seconds, until fragrant. Add the onion and cook for 4–5 minutes, stirring, until softened and beginning to turn golden. Stir in the ginger-garlic paste and cook for 30 seconds.
- Add the chicken in a single layer where possible. Season with the remaining ½ teaspoon (3 g) salt and cook for 5–6 minutes, turning occasionally, until the outside is no longer pink. Stir in the pav bhaji masala, turmeric, and chili powder; cook for 30 seconds. Add the remaining ¼ cup (60 ml) water, cover, and simmer over medium-low heat for 8–10 minutes, stirring once, until the thickest chicken pieces reach 165°F (74°C) on an instant-read thermometer. That is the USDA FSIS safe minimum internal temperature for poultry.
- Uncover and add the tomato and bell pepper. Cook for 3–4 minutes, stirring often, until the tomato softens and the pepper is just tender. If the mixture looks dry or begins sticking, add water 1 tablespoon (15 ml) at a time; avoid leaving it soupy.
- Add the cooked rice and butter. Fold gently until the rice is evenly coated and hot, about 3–4 minutes. Taste and adjust the salt or chili to suit. Turn off the heat, fold in the lemon juice and cilantro, and serve hot with lemon wedges.
Tips
- Use rice that is cooked through but still holds its shape. If making it ahead, spread it out to cool quickly and refrigerate promptly; cold rice is easy to separate, but it must be reheated until steaming hot throughout.
- Pav bhaji masala gives the dish its familiar street-food flavor. If unavailable, use 1 teaspoon (2 g) garam masala plus ½ teaspoon (1 g) ground coriander and a pinch of ground cumin. The result is aromatic but less tangy and complex.
- Chicken thighs stay juicy and tolerate the brief simmer well. Chicken breast also works, but cut it evenly and check it early with a thermometer so it does not overcook.
- Keep the pan broad and avoid stirring roughly once the rice goes in. A crowded, narrow pan traps steam and can break the grains; cook in two batches if needed.
Serving Suggestions
Serve the pulao straight from the skillet with lemon wedges, extra chopped cilantro, and thinly sliced onion. Plain yogurt or cucumber raita offers a cool contrast to the spices, while a simple salad of cucumber, tomato, and onion makes the meal feel complete. For a fuller spread, pair it with papad or a bowl of dal; the rice is flavorful enough to serve on its own as a main course.
Variations
For a more vegetable-forward pan, add ½ cup (75 g) peas or diced carrots with the tomato. You can replace the bell pepper with 1 cup (100 g) sliced mushrooms, though they release moisture, so cook them until that liquid evaporates before adding the rice. For extra heat, add one finely chopped green chili with the onion or increase the Kashmiri chili powder.
To make a vegetarian version, omit the chicken and use 1½ cups (240 g) cooked chickpeas or 200 g paneer cubes; add chickpeas with the tomato, or brown paneer separately and fold it in with the rice. For a shortcut, use 3 cups (about 450 g) plain cooked rice in place of the rice and water listed above. If using leftover rice, keep it refrigerated until needed and reheat the finished dish thoroughly.
Storage and Reheating
Refrigerate leftovers in a shallow, airtight container within 2 hours of cooking. Keep for 3–4 days in the refrigerator, or freeze in meal-size portions for up to 2 months for best quality. Thaw frozen portions in the refrigerator, not on the counter.
Reheat only the portion you plan to eat in a covered skillet over medium-low heat with 1–2 tablespoons (15–30 ml) water, stirring gently until steaming hot throughout. A microwave also works: cover loosely, heat in short intervals, and stir between intervals. Leftovers must reach 165°F (74°C) throughout; check the center with a food thermometer. Discard rice or chicken left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I cook the rice in the same pan as the chicken?
Yes, but the rice needs enough liquid and a longer covered cook, which can make it softer and less separate. Cooking the rice separately gives more reliable texture and makes the chicken’s safe temperature easier to check.
Is tawa pulao very spicy?
It is usually savory and warmly spiced rather than necessarily hot. Chili powder and green chili are adjustable; start with less, then add more after tasting. Pav bhaji masala brands can also differ in heat and salt.
Can I use leftover cooked rice?
Yes. Use about 3 cups (450 g) cold, cooked rice. Refrigerate it within 2 hours of cooking, keep it chilled until you assemble the pulao, and heat the finished dish to 165°F (74°C).
Why did my pulao turn mushy?
Rice that was overcooked or still very wet, too much water in the chicken mixture, or vigorous stirring can break the grains. Drain excess liquid from the masala before folding in the rice, and toss gently.
Can I make it ahead?
You can cook the rice and chop the vegetables ahead, then refrigerate them separately in covered containers. For the best texture and food safety, cook the chicken and finish the pulao close to serving; do not leave cooked rice at room temperature while preparing other ingredients.
What can I use instead of pav bhaji masala?
Use the garam masala, coriander, and cumin mixture in the variations above. It gives a pleasant spice profile, but the finished pulao will be less like the distinctive tangy, aromatic street-food version.
Related
- Fried Rice: A Simple, Flavorful Weeknight Recipe
- Coronation Chicken with Yoghurt: A Lighter Classic
- Lomo Saltado Steak Fries with Tangy Peruvian Sauce
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).