Sugar-Free Tawa Pulao

Savor the vibrant flavors of Sugar-Free Tawa Pulao, a wholesome twist on the classic street-style Indian dish! This quick and easy one-pan recipe combines perfectly cooked basmati rice with a medley of colorful vegetables—think green peas, carrots, and capsicum—infused with aromatic spices like cumin, coriander, and the irresistible pav bhaji masala. Prepared on a sizzling tawa (or skillet), this recipe is naturally sugar-free and can be made vegan by swapping butter or ghee for oil. Serve it as a healthy main course or a satisfying side, garnished with fresh coriander and a tangy splash of lemon juice. Ideal for busy weeknights or festive gatherings, this dish is a flavorful crowd-pleaser that’s as nutritious as it is delicious! Perfect for those searching for "healthy tawa pulao recipe" or "sugar-free Indian rice dish."

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 3 cups Cooked basmati rice
• 2 tablespoons Butter or ghee (use oil for a vegan option)
• 1 teaspoon Cumin seeds
• 1 medium Onion, finely chopped
• 2 medium Tomatoes, finely chopped
• 1 teaspoon Ginger-garlic paste
• 1 Green chili, finely chopped
• 0.5 cup Green peas, boiled
• 0.5 cup Carrot, finely diced and boiled
• 0.5 cup Capsicum (bell pepper), finely chopped
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 2 teaspoons Pav bhaji masala
• 0 to taste Salt
• 2 tablespoons Fresh coriander leaves, chopped
• 1 tablespoon Lemon juice

Directions

Step 1

Heat a flat tawa (or large skillet) on medium heat. Add the butter or ghee (or oil if making it vegan).

Step 2

Once the butter melts or the oil is heated, add cumin seeds and let them splutter for a few seconds.

Step 3

Add the chopped onion and sauté until the onions turn translucent.

Step 4

Stir in the ginger-garlic paste and green chili. Cook for a minute until the raw aroma disappears.

Step 5

Add the chopped tomatoes and cook until they become soft and mushy, stirring occasionally.

Step 6

Toss in the boiled green peas, carrot, and chopped capsicum. Sauté the vegetables for 2-3 minutes.

Step 7

Sprinkle coriander powder, cumin powder, red chili powder, turmeric powder, and pav bhaji masala over the vegetables. Mix well to coat the vegetables in the spices.

Step 8

Add the cooked basmati rice to the spiced vegetable mixture. Gently toss everything together to ensure the rice is evenly mixed with the vegetables and spices.

Step 9

Season with salt to taste. Cook for another 2-3 minutes, stirring gently to prevent the rice from breaking.

Step 10

Turn off the heat and garnish with fresh coriander leaves.

Step 11

Drizzle lemon juice over the pulao for a tangy kick and serve hot.

Nutrition Facts

Serving size	(1177.0g)

Amount per serving	% Daily Value*
Calories	1075.2

Total Fat 28.8g	0%
Saturated Fat 15.5g	0%
Polyunsaturated Fat 0.0g
Cholesterol 62.9mg	0%
Sodium 2553.8mg	0%
Total Carbohydrate 183.0g	0%
Dietary Fiber 21.5g	0%
Total Sugars 27.5g
Protein 25.6g	0%

Vitamin D 18.3IU	0%
Calcium 263.4mg	0%
Iron 14.9mg	0%
Potassium 1968.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 23.7%

Protein: 9.4%

Carbs: 66.9%