Beetroot Tawa Pulao

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • 2 cups - cold and plain boiled rice (Basmati preferably)
  • 1/2 cup - grated Beetroot water, squeezed out
  • 1/2 cup - green Peas
  • 1/4 cup - Sweet corn kernels (optional)
  • 1 - carrot, diced small
  • 2 - onions, chopped
  • 4-5 - green chillies, chopped fine
  • 1 - medium tomato, chopped small
  • 5-6 - large Garlic pods grated or chopped
  • 1/2 inch piece of Ginger sliced thin, or grated
  • a pinch of Asafoetida
  • Salt
  • 1 tsp - Red Chilli powder, turmeric, coriander powder each
  • 1/2 tsp - Paprika (optional)
  • 1 tbsp - Butter / Ghee
  • 1 tbsp - Oil

How to Make Beetroot Tawa Pulao

  • Heat ghee/butter in a broad flat bottomed pan, and fry garlic and green chillies into it.
  • Add a pinch of salt and turmeric to it and just saute it for 10 seconds.
  • Add the cold rice, separating it with fork or spatula, mixing it well with the garlic chilly butter.
  • Keep the flame low, and frequently stir this without covering up.
  • You may sprinkle some water on top, if it gets too try.
  • Once it's done, take it off and put it in another plate.
  • Now in the same pan, heat oil.
  • Add asafoetida and after frying for a minute add chopped onions and ginger into it.
  • Fry till it gets it turns brown.
  • Throw in all the other vegetables and the remaining spices, and adjust salt etc.
  • Cover it and cook this for 10-12 minutes on low-medium flame, stirring occasionally.
  • When it gets properly cooked, gently mix the cooked rice but ensure not to break the rice.
  • Cook it on medium flame stirring continuously for a minute.
  • Turn off and garnish with Paprika and Black Pepper, with some sprigs of Cilantro on top.
  • Recipe courtesy: UK Rasoi