Beans & Vegetable Pulao


For the second day of this mega marathon, I have this easy and tasty beans pulao full of protein and vegetables to boot. It is my constant endeavor to feed my family all the different types of beans and lentils. So I keep sneaking them in whatever dishes I can. This beans pulao is cooked in vegetable stock which adds a lovely flavour to it. You can omit it and cook it in just water but you would totally miss it.

The main difference between a pulao and a biryani is that in a pulao all the elements are cooked together and it is nearly a one pot meal whereas the different elements of biryani are cooked separately and then layered and ‘dum cooked. Pulaos, like this beans pulao, are definitely easy to make for weeknight dinners because they are wholesome and delicious and the choices are immense.

For other similar recipes you can check out – Millets Khichadi, Bisibele Bhath and Chimichurri Rice


Serves 3-4


1 cup Rice

3 tbsp Kashmiri beans / red beans

2 tbsp One eyed peas

1 tbsp Oil

1 Onion, medium size, finely chopped

2 tsp Ginger garlic paste

2 Carrots, small, finely chopped

8-10 French beans, finely chopped

1/2 tsp Cumin seeds

3-4 Cloves

1″ Cinnamon stick

1 Bay leaf

2 1/2-3 cups Vegetable stock or Water



Fresh coriander to garnish


  • Soak the kashmiri beans and one eyed peas in sufficient water and set aside for 4-5 hours or overnight
  • Drain the water and pressure cook the beans in 2 times water for 2 whistles
  • Heat a pan and add oil
  • Once the oil is hot, add the cumin seeds, cloves, cinnamon and bay leaf
  • Add the onion and fry till it is translucent
  • Add the ginger garlic paste and fry till the raw smell is gone
  • If you are using water instead of vegetable stock to cook then add 3 tsp of ginger garlic paste
  • Throw in the carrots and french beans and fry for 2 minutes
  • Add the cooked kashmiri beans and one eyed peas and mix well
  • Pour the vegetable stock or water and add the rice and salt
  • Cover and cook for 8-9 minutes on medium heat
  • Check to see if the rice is cooked, else cook for another 3-4 minutes
  • Add some more water or stock if needed
  • Turn off the heat and garnish with some fresh coriander
  • Serve hot with any raita of your choice


  1. You can use either basmati rice or regular raw rice. This dish works well either ways
  2. You can replace the beans with any beans or peas of your choice
  3. You can add other vegetables like corn, baby corn, capsicum, etc.
  4. I haven’t added any chillies but you can add 1-2 green chillies along with the onions


This is my dish for the Biryani / Pulao / Khichadi Festival under the alphabet ‘B’


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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