Vegetable Pullao
Submitted by ayelet
Indian vegetable pullao with sprouted mung beans, long grain rice, green beans, and mushrooms seasoned with garam masala and popping mustard seeds. Oven-finished for fluffy, separate grains.
YIELD
8 servingsPREP
20 minCOOK
25 minREADY
1 hrsThis pullao starts a day before you eat it, and that patience pays off in every fluffy, fragrant forkful.
Mung beans get soaked overnight, then sprouted in a damp towel for 24 hours until tiny tails emerge.
Those sprouted beans join long grain rice in a heavy pot with sauteed onions, garlic, ginger, green beans, and mushrooms, all seasoned with popping black mustard seeds, garam masala, and ground coriander.
The rice sautees until translucent, absorbs most of the water on the stovetop, then finishes under a tight foil-and-lid seal in the oven where it steams to absolute perfection.
Chef Tips
- Sprout the mung beans in a dark, warm spot like an unused oven; they need 24 hours to develop those tiny tails
- Soak the rice for a full 30 minutes and drain well before sauteing; this prevents mushy, sticky grains
- Seal the pot with foil AND the lid; the double barrier traps steam and ensures even cooking in the oven
- The mustard seeds pop in seconds, so have the onion ready to go in immediately after
Ingredients
Directions
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℉ (160℃).
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 sauté 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.
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.
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