Beans Pulao

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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  • 1.5 cups- long grain rice
  • 1/2 cup- beans (boiled)
  • 1 tbsp - broken cashews
  • 1 tbsp - small raisins
  • 4 -green chillies, slit
  • 1 tbsp - coriander (finely chopped)
  • 2- onions (cut into strips)
  • 1/2 tsp - cumin seeds
  • 3-4 pinches of asafoetida
  • 2 -cloves
  • 2- bay leaves
  • 2 -cardamom pods
  • 1 inch -cinnamon
  • 4-5 black peppercorns
  • 3 tbsp - ghee or oil
  • 1/2 tsp - garam masala
  • salt to taste
  • lemon juice -to taste

How to Make Beans Pulao

  • Wash and soak rice in salted water for 30 minutes.
  • Heat oil, fry onions till crisp. Drain.
  • Fry cashews till light brown, drain, keep aside.
  • Add cumin seeds to remaining oil, allow to splutter.
  • Add asafoetida, cloves, bay leaves, cardamom, cinnamon, peppercorns, and stir.
  • Add green chillies, drained rice, and stir gently till well coated. Add raisins.
  • Add 6 cups of water, bring to a boil. Simmer covered till 3/4 done.
  • Add more water if required. Add beans, fried cashew, onions (save some for garnish), garam masala, salt and lemon juice to taste.
  • Stir gently with a spatula. Cover and finish cooking till all water evaporates.
  • Garnish with coriander and the reserved fried onions.
  • Serve hot with kadhi or a spicy curry.