Bean Pilau

Bean Pilau combines cooked azuki beans with basmati rice, yogurt, tomato, whole spices, and aromatics in a single pot, making it more substantial than a plain rice side.

Onions are cooked until golden first, then tomato, yogurt, garlic, ginger, chili, cilantro, coriander, cumin, cloves, peppercorns, cardamom, cinnamon, and salt are sautéed until the tomato softens.

The cooked beans and uncooked rice are stirred into that seasoned base. Water is added to cover the rice, and the pilau cooks covered before resting off the heat.

Ingredients

• 1 tablespoon grapeseed oil or other good oil
• 1 cup onions, thinly sliced
• 1 1/2 cups tomatoes, chopped
• 1 cup plain yogurt
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, minced
• 2 teaspoons fresh green chilies
• 1/2 cup fresh cilantro leaves, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3 cloves
• 4 peppercorns
• 3 cardamom pods, slit at the end, optional
• 2 cinnamon sticks, 1–2 inches long
• Salt to taste
• 2 cups azuki beans, cooked
• 2 cups basmati rice
• Water, enough to cover the rice by about 1 inch

Method

Heat the oil in a medium pot over medium heat. Add the onions and cook until golden, about 4–5 minutes. Add the tomatoes, yogurt, garlic, ginger, chilies, cilantro, coriander, cumin, cloves, peppercorns, optional cardamom, cinnamon, and salt and sauté for 7–8 minutes, until the tomatoes soften. Stir in the cooked azuki beans and basmati rice. Add enough water to cover the rice by about 1 inch, bring to a boil, reduce to a simmer, cover, and cook for 20–25 minutes. Remove from the heat and let stand for 5 minutes. Remove the whole spices before serving. Makes 6–8 servings.