Cheese Tawa Pulao | How to make Cheese Tawa Pulao

By Hetal Agarwal  |  4th Jun 2016  |  
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  • Cheese Tawa Pulao, How to make Cheese Tawa Pulao
Cheese Tawa Pulaoby Hetal Agarwal
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Video for key ingredients

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About Cheese Tawa Pulao Recipe

An authentic mumbaiya recipe with goodness of butter, cheese and vegetables.

Cheese Tawa Pulao is an authentic dish which is perfect to serve on all occasions. The Cheese Tawa Pulao is delicious and has an amazing aroma. Cheese Tawa Pulao by Hetal Agarwal will help you to prepare the perfect Cheese Tawa Pulao in your kitchen at home. Cheese Tawa Pulao needs 20 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Cheese Tawa Pulao. This makes it easy to learn how to make the delicious Cheese Tawa Pulao. In case you have any questions on how to make the Cheese Tawa Pulao you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Hetal Agarwal. Cheese Tawa Pulao will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Cheese Tawa Pulao

Ingredients to make Cheese Tawa Pulao

  • 1 cup basmati rice preferably long grain basmati
  • 1/2 cup tomatoes finely chopped
  • 1/4 cup capsicum finely chopped
  • 1/2 cup onions finely chopped
  • 1/4 cup potatoes boiled and cubed
  • 1/4 cup peas
  • 1 tsp jeera
  • 1 tbsp ginger garlic paste
  • 1 tbsp garlic red chilli paste
  • 1 tsp haldi
  • 1 tsp red chilli powder
  • 1 tbsp Pav bhaji masala
  • 2 tbsp butter
  • 2 tbsp dhania patti
  • 2 tbsp cheese
  • salt to taste

How to make Cheese Tawa Pulao

  1. Soak the rice for half an hour and thereafter boil it till just done. Do not overboil the rice to ensure long and seperate strands. Drain and keep aside.
  2. Heat a heavy bottomed kadhai and add 2 tbsp butter to it.
  3. Add jeera. Let it splutter and add ginger garlic paste and garlic red chilli paste.
  4. For making garlic red chilli paste soak 10 to 12 red chillies in hot water for 15 mins and thereafter grind it along with 1 medium pod garlic. Use as required.
  5. Fry the paste till raw aroma leaves and add finely chopped onions. Fry for some time and add finely chopped capsicum.
  6. Next add finely chopped tomatoes. Cook till tomatoes are mushy and oil butter starts leaving sides.
  7. Next add chopped potatoes and boiled peas. Fry for a while and add salt, haldi, red chilli powder and pav bhaji masala.
  8. Saute the vegetables nicely with masala.
  9. Next add rice and mix carefully without breaking the grains.
  10. Top with lots of cheese and garnish with dhania patti.

My Tip:

For good results preferably use rice made a day before and kept in fridge. This ensures less breaking and separate grains.

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