Vegetable pullao
Yield: 8 servings
Ingredients:
- 1 c Whole mung bean 1 ts Peeled minced ginger -- picked over and washed 1/3 lb String beans; trimmed
- 2 c Long-grain rice -- and cut into 1/4" pieces
- 4 1/2 tb Vegetable oil 2 ts Garam masala
- 1 ts Whole black mustard seeds 1 1/2 ts Ground coriander
- 1 md Onion 2 1/2 ts Salt -- peeled and finely chopped 2 tb Finely minced parsley
- 4 md Garlic cloves -- preferably Chinese
Instructions:
-- peeled and finely minced 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. Source: Madhur Jaffrey's World-of-the-East Vegetarian Cooking Typos by: Karen Mintzias
