Vegetable Pullao - 3

Recipe Ingredients

1 cup	160g / 5.6oz	Whole mung bean picked over and washed
2 cups	320g / 11oz	Long-grain rice
4 1/2 tablespoons	67ml	Vegetable oil
1 tablespoon	15ml	Whole black mustard seeds
1 tablespoon	15ml	Onion (medium) peeled and finely chopped
4		Garlic cloves (medium) peeled and finely minced
1 tablespoon	15ml	Peeled - minced ginger
1/3 lb	151g / 5.3oz	String beans - trimmed and cut into 1/4" pieces
2 teaspoons	10ml	Garam masala
1 1/2 teaspoons	7.5ml	Ground coriander
2 1/2 teaspoons	12ml	Salt
2 tablespoons	30ml	Finely minced parsley preferably chinese

Recipe Instructions

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 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 mustard seeds begin to pop (this takes just a few seconds), put in onion. Stir and fry for about 5 minutes or until onion turns brown at edges. Add garlic and ginger.

Fry, stirring, for about 1 minute. Turn heat to medium-low and add 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 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 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.

Source:
Madhur Jaffrey's World-of-the-East Vegetarian Cooking

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