Vegetable and Kidney Bean Pulao

Pulao, also known as pilaf, is a dish that originated in ancient Persia and spread throughout the world. The word “pulao” comes from the Iranian or Arabic word pilaf or pallaao. It goes by many names such as polow, polov, polo, pilau, pulao, pilaf and other similar names as well, depending on the region. It dates back as far as the first millenium BCE. Pilaf follows the migration patterns of ancient Persians through the Middle East, Asia and Europe. The multitude of names for this dish speaks to the geographical and cultural diversity of this winsome rice dish.

Pilaf is a staple rice dish all over Asia and the Middle East. There isn’t an exclusive recipe for pilaf as different regions adopted their own styles for cooking this culinary masterpiece as it gradually circulated around the world. However, any rice dish in which the rice grains are cooked in a seasoned broth accompanying vegetables and/or meat, and yielding firm, fluffy, and most importantly, separated grains that don’t stick together, is more or less called a pilaf.  Pilaf is a rich buttery rice dish, often prepared with basmati rice in most Asian cuisines that deeply absorbs the flavors of meat stock, meat pieces, aromatic spices, herbs, butter, or desi ghee into which it’s cooked. The texture of pilaf is light, soft, and fluffy such that each rice grain is firm yet elegantly separated from the other ones.

In Latin America and the majority of European regions, a rice pilaf refers more to the method of cooking rice such that the grains do not adhere together. To prepare a Brazilian rice pilaf, first rice or orzo and/or vermicelli are sauteed in a mixture of butter, onions, and spices until light brown. Later, rice is slow-cooked in stock and additional seasonings until tender which is followed by the addition of peas, parsley, and lime juice. 

Asian and Middle Eastern pilaf is considered a meal in itself, owing to the addition of meat, chicken, or fish coupled with vegetables, fried nuts, raisins, and sometimes saffron.  However, pilaf is more of a side dish in other parts of the world where it can be made from grains ranging from wild rice to brown rice, and bulgur to quinoa. Rice pilaf is best enjoyed alongside roasted or grilled meat pieces, veggies of your choice, and sometimes sauces. 

The word “pilaf” is likely to have a Persian origin as the ancient Persian word “pilav” refers to “a dish of grains that have been cooked in stock”. Similarly, in the Indo-Aryan language, the word “pula” means “a dish with meat and rice”, indicating the geographical roots of pilaf as having a diverse nature encompassing several regions of the world. To confuse things further, some historians attribute the origin of “pilaf” to “pulaka” a Sanskrit word meaning “cake of boiled rice”.

Being of European descent and definitely being a carnivore, I served my pulao as a side dish to my butter chicken. Butter Chicken. However, there are enough vegetables, and protein from the kidney beans, that a vegetarian could easily make this their main meal and still be completely satiated and satisfied.

Vegetable and Kidney Bean Pulao

This pulao is loaded with vegetables and kidney beans, and is definitely full of flavor too. This is one of an endless array of pulao or pilaf recipes. There is never just one way to make it.

2 cups cooked basmati or white rice

1 can kidney beans, drained and rinsed

oil for cooking

1 cinnamon stick

1 bay leaf

1 tsp cloves

1/2 tsp cardamom

fresh ground black pepper to taste

1 TBSP garlic

1 TBSP ginger

red pepper flakes to taste

1 tsp chili powder

1 tsp turmeric

1 tsp garam masala

1 tsp coriander

1 cup peas

1-2 carrots, diced

1 cup cauliflower florets

1 zucchini, sliced

2-3 TBSP yogurt

salt to taste

chopped cilantro

1 TBSP lemon juice

Get a large skillet very hot, then add the oil and spices and cook for about 1-2 minutes, or until they become nice and aromatic.

Add the vegetable, garlic and onions and continue to cook until they are al dente, but tender.

When the vegetables are cooked, mix in the yogurt and the kidney beans.

Once everything is well mixed, add the cooked rice and mix everything together thoroughly. Drizzle the lemon juice on top and mix in well. Top with the chopped cilantro and serve. You can enjoy it on its own, as is, or as a side dish with your favorite entree. Either way, I guarantee you are going to love it.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.