Pulao is one of those dishes with endless variations and recipes that we all love. This Beetroot Tawa Pulao is a recipe I love to make on busy days or when I just want to have something quick, simple and full of flavors.
It’s a quick, delicious, flavorsome take on the classic Bombay tawa pulao and is truly an ideal comfort treat that is hard to resist. Each bite is filled with delicately spiced veggies, paneer, and rice sautéed in butter and finished with pav bhaji masala. Accompanied with any variety of raita, papad, salad or pickle, I’m sure you’ll fall in love with this wholesome meal every time you make it!
WATCH HOW TO MAKE BEETROOT TAWA PULAO – MUMBAI STYLE:
Beetroot Tawa Pulao - a quick, delicious, flavorsome take on the classic Bombay tawa pulao that will make you fall in love with each buttery bite! With garlic, homemade chili paste, and pav bhaji masala, reinvent this classic for a fresh, wholesome meal!
- 2 tbsp butter
- 1 tbsp oil
- 1 medium onions , diced
- 1 green chilies , minced
- 1 inch ginger , minced
- 1 large tomatoes , de-seeded and chopped
- 1/2 cup green cabbage , chopped
- 1/2 cup green bell peppers , chopped
- 1 small beetroot , grated and squeezed
- 1/2 cup paneer , cubed
- 2 1/2 cup cooked rice , preferably made 2 to 3 hours before
- 1/4 cup peas
- 1 1/2 tbsp homemade kashmiri chili-garlic paste , more to taste
- 1 1/2 tbsp pav bhaji masala
- salt , to taste
- 1/2 tsp garam masala
- 2 tsp lime juice
- 2 tbsp cilantro , finely chopped
- 4-6 kashmiri red chilies , or 2 tbsp kashmiri red chili powder
- 1 tsp cumin seeds
- 5-6 cloves garlic
- 1 tsp oil
- water , as needed
- 1 medium onions , cut into rings
- 1/2 tsp vinegar
- 1/2 tsp lemon juice
- 1/2 tsp chaat masala
- 1/2 tsp red chili powder
- 1 tbsp cilantro
- salt , to taste
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To make the kashmiri chili-garlic paste, soak the kashmiri chilies in warm water for 20-30 minutes. Then, blend with cumin, garlic, oil, and water as needed. The consistency should be relatively thick. Use the paste as needed in the pulao and the rest can be stored in the fridge.
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Heat some oil and butter in a large pan and sauté the onions, ginger, green chili, and tomatoes for 1-2 minutes. Then, add in your cabbage, bell peppers and kashmiri chili garlic paste. Sauté for another 1-2 minutes, we want the vegetables to retain their crunch.
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Add in your beets, pav bhaji masala, and salt. Stir until combined and sauté for 1-2 minutes.
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Then add in your paneer and toss until coated.
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Now, add in your rice, peas, lime juice, and cilantro. Sauté for 1-2 minutes until well-combined and your Beetroot Tawa Pulao is ready! Serve it with raita, papad, and masala onions — enjoy!
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Massage everything together with your hands and enjoy!
Recipe Video
- The rice should preferable be made 2 to 3 hour in advance. In case, you don't have that much time, then make the rice and spread it on a kitchen towel in a single layer for half an hour before using. This will remove all the extra moisture from the rice.
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DID YOU MAKE THIS RECIPE?
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What an amazing recipe . I tried it and everyone loved it though I forgot to click a pic and post it here
Tooo good
Thanks
What kind of raita/ curd would go with this
And if it’s served for early dinner
Then accompaniment?uf ppl don’t want curd
Any kind of raita like cucumber, onion, or fruit will go perfectly! If you don’t want to serve curd, you can serve kadhi too.
Thanks for your suggestion!
I’m a v big foodie and recipe lover
And find your recipes vv interesting and the way it is presented. Recently I’m doing a medical yoga course for my knee issue for which I’ve to switch to a vegan diet and I’m finding a many options in your website to gluten-free recipes
Thanks a lot fir your posts
Thanks amazing, glad you’re liking the recipes!! <3
Ok last eve I made this again for a group of friends .2 things
1. When I squeezed the beetroot and added to the pan the beets were left in clusters even after the pulao was served
2. I made a raita with some pineapple chunks and sprinkle of anar with spices and coriander
But after sometime the raita became thin, watery and taste also changed
Suggestions?
1. Make sure you don’t use a fine grater, just a normal size one. That will prevent any clumping.
2. If you’re using fresh fruit, make sure to dry it out on a kitchen towel or strainer to remove excess liquids. Also use thick yogurt so it doesn’t become runny and then it with milk.
Ok those are some great solutions
Thanks a lot but that will make me resort to you for every prob I have when cooking hahaha👍
Feel free to check out my Insta too: I share a lot of stories and recipes there!
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Hi NIdhi i want to upload my shahi mango dahi vada pic – how to do it pls ??
You can post the pic and tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page – https://www.facebook.com/naturallynidhi