*  Exported from  MasterCook  *
 
                              VEGETABLE PULLAO
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Vegetarian                       Indian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Whole mung bean
                         -- picked over and washed
    2       c            Long-grain rice
    4 1/2   tb           Vegetable oil
    1       t            Whole black mustard seeds
    1       md           Onion
                         -- peeled and finely chopped
    4       md           Garlic cloves
                         -- peeled and finely minced
    1       t            Peeled, minced ginger
      1/3   lb           String beans -- trimmed
                         -- and cut into 1/4 pieces
    2       ts           Garam masala
    1 1/2   ts           Ground coriander
    2 1/2   ts           Salt
    2       tb           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.
   
   Source: Madhur Jaffrey’s World-of-the-East Vegetarian
   Cooking Typos by: Karen Mintzias
  
 
 
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