Recipe 4 All: Vegetable Pullao Recipe — Every recipe in the World on this site.

Recipe 4 All: Vegetable Pullao Recipe

Vegetable Pullao

Yield: 8 servings
1cups Whole mung bean
-- picked over and washed
2cups Long-grain rice
tablespoon Vegetable oil
1teaspoon Whole black mustard seeds
1md Onion
-- peeled and finely chopped
4md Garlic cloves
-- peeled and finely minced
1teaspoon Peeled, minced ginger
1/3lb String beans; trimmed
-- and cut into ¼" pieces
2teaspoon Garam masala
teaspoon Ground coriander
teaspoon Salt
2tablespoon Finely minced parsley
-- preferably Chinese

Put mung beans in a bowl with 3 cups water. Cover lightly and set aside for 12 hours. Drain beans and wrap in a very damp dish towel. Put the wrapped bundle in a bowl. Put this bowl in a dark place (like an unused oven) for 24 hours.

Wash rice well and soak in 4 cups of water for half an hour. Drain well.

Preheat oven to 325 F.

Heat oil in a wide, heavy, 4- to 5-quart ovenproof pot over a medium-high flame. When hot, put in mustard seeds. As soon as the mustard seeds begin to pop (this takes just a few seconds), put in the onion. Stir and fry for about 5 minutes or until onion turns brown at the edges. Add the garlic and ginger. Fry, stirring, for about 1 minute. Turn heat to medium-low and add the mung beans, rice, string beans, mushrooms, garam masala, ground coriander, and salt. Stir and saute for about 10 minutes or until rice turns translucent and vegetables are well coated with oil. Add 4 cups hot water and the minced parsley. Turn heat to a medium-high flame and cook, stirring, for about 5 minutes or until most of the water is absorbed. (There will be an inch or so of water at the bottom.) Cover the pot first with aluminum foil, crimping and sealing the edges, and then with its own lid. Place in heated oven for half an hour. Fluff up with a fork and serve.

by: Karen Mintzias

Your Vegetable Pullao is ready. Bon appetit!

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