Corn Soya Bean Tawa Pulao

Love pulao? Then you are going to love this Corn Soya Bean Tawa Pulao. It’s a really healthy plus nutritious version of Tawa pulao. Once we hear the name Tawa pulao.

I remember my days in Mumbai. Tawa pulao is a delicacy and a really famous street food over there. So I assumed why not make a more healthy version of it with many vegetables and protein-rich soya chunks and corn.

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This is a really nutritious recipe full of both protein and flavors. I remember visiting Juhu Beach during the evenings where we relished this delightful dish. So then I saw all the various veggies lying in my fridge rack and I thought to myself “Why don’t I give this recipe a very protein-packed twist.”

Making biryani is usually time-consuming every time when those rice cravings occur. This is a really easy version. It’s a low-calorie soya delicacy and combined with other heart-protective ingredients makes it an exquisite dish.

I served with Kadi Pakoda, one of my favorite entremets. That’s the fun part – you can cook whatever side dish you like with this tasty Tawa pulao.

About Corn Soya Bean Tawa Pulao

This Corn Soya bean recipe will suddenly take your memories back to Mumbai ( if you have been there ) needless to say because the name itself is extremely popular there. They’re made on flat concave-shaped pans called Tawa and pulao as you’ll guess it’s pilaf.

The street-side stalls there use huge tawas in which they create pav bhaji, masala pav, and more dishes, and therein same Tawa makes this delicious Tawa pulao which gets mixed with those flavorful pav bhaji masalas.

The only difference is that here I have even added corn and soya chunks.

Soya bean needs no introduction as these are protein-rich legumes. The foremost interesting fact about them is – They combine with any food without affecting the flavor.

The spices and herbs make this dish aromatic with the added goodness of corns. You can use any Tawa or pan for this recipe.

What’s great about this pulao is that the vegetables in it are crunchy and an ideal balance of all the masalas are used.

Which Utensils can be used

At home, you can use a wok or a Kadai or frying pan whatever is available in your pantry.

For rice, you will need a strainer to drain the excess water.

Important suggestions to keep in mind

• Use long-grain rice for this recipe which should be soaked in water for half-hour. Boil the rice with water and salt.
• Pav bhaji masala is a must for this recipe to possess that authentic flavor of Tawa pulao.
• If you do not have a tawa don’t panic. You can use any Kadai you want.
• Keep all the vegetables chopped and prepared in order, so that you can follow each step easily.
• If you’re preparing it for teenagers please keep an eye fixed on the red chilly you’re using.
• What’s great about this pulao is that the vegetables in it are crunchy and acts as an ideal balance of all the masalas used.

Check out Corn Soya Bean Tawa Pulao Video Recipe

Serving Suggestion 

I have served this dish with kadi pakoda, raita, and boiled egg on the side. This pulao is best served with poppadom and raita.

Do not forget to add a dollop of butter on top. It’s a must for this delicious rice recipe.

You can also take onions with lemon squeezed on top of it with red chilly powder as well. You can also serve with pickles of your choice.

How To Make Corn Soya Bean Tawa Pulao Step By Step With Photo

1. Soak 1 cup Soyabean chunks in hot water.

2. Squeeze excess water after 5 minutes and take it out in a bowl.

3. Take Kashmiri dry red chilly and remove the seeds. Cut them and keep them in a bowl with warm water for 10 min.

4. Take a blender jar. Put soaked Kashmiri red chilly, garlic cloves, black salt, Cumin powder, coriander powder.

5. Add water and blend in the blender. Keep the paste aside.

6. Heat oil and butter in pan or wok on medium flame.

7. Add Bay leaf, cardamom, cloves, whole jeera, cinnamon stick, whole black pepper. Saute for 1 min.

8. Add chopped onions and fry till translucent. Add ginger paste and the red paste we made. Saute for 2 minutes.

9. Add stilted green chilly. Mix. Add chopped capsicum, chopped cabbage, chopped tomato, green peas, corn. Cook everything for 5 min on medium flame.

10. Add garam masala powder, pav bhaji masala. Add salt to taste. Cook for 2 minutes on medium flame.

11. Add soybean chunks and mix. Add Rice ( Rice boiled with turmeric powder). Mix everything well.

12. Squeeze half lemon juice and mix well. Mix everything. Garnish with chopped coriander leaves and mix.

13. Serve hot with kadi pakoda or raita. Enjoy 😊

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Note: A rough estimate of nutrition is provided.

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