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Mag pulao recipe | street style mug pulao | moong pulao

Mug Pulao is a flavorful and delicious one-pot recipe made with rice, moong beans, vegetables, and a blend of spices. It hails from the city of Anand in Gujarat and is known for its popularity. This dish is perfect for packing in lunch boxes, as a tiffin option, or as a light dinner. It is loved by kids and people of all ages. Prepare this street-style Mug Pulao using a few basic ingredients and savor it with a side of yogurt and salad for a delightful meal.

The key to making street style mag pulao at home are
  • Firstly, for pulao, use long grain rice to enhance the rich flavors. However, you can also prepare it with basmati, sona masuri rice, or any other long grain rice.
  • To achieve a bright red color and a street-style flavor, I soaked some Kashmiri red chilies and ground them with garlic, spices, and water to create a smooth paste. You can adjust the amount of chili according to your desired level of spiciness.
  • I made the pulao with moong beans and vegetables such as onion, capsicum, cabbage, and tomatoes. However, you can also add other vegetables, particularly potatoes, carrots, and beans, for additional taste and flavor. Pulao tastes great when kept simple and prepared with a variety of spices. Adjust the spice level according to your taste.
  • Finally, pulao tastes great when served hot with curd and salad.

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Recipe video

Mag pulao recipe | street style mug pulao | moong pulao

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Pulao, Rice
Cuisine Indian
Servings 5 servings


  • 1 cup rice
  • ¼ cup moong sprout
  • 2 tbsp oil
  • 2 tbsp butter
  • 1 tsp jeera
  • 2 chopped green chilli
  • 1 tbsp ginger paste
  • ¾ cup chopped onion
  • ½ cup chopped capsicum
  • ½ cup finely chopped cabbage
  • 1 cup chopped tomatoes
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp coriander powder
  • 1 tsp pavbhaji masala
  • 4 tbsp chilli-garlic paste
  • 2-3 tbsp hot water
  • ½ tsp garam masala
  • 1 tsp kasuri methi
  • Some coriander leaves
  • 1 tbsp lemon juice

For chilli garlic paste

  • 6 soaked dry Kashmiri red chilli
  • 12-13 garlic cloves
  • 1 tsp black salt
  • ½ tsp jeera powder
  • Pinch of garam masala
  • ¼ cup water


Making chilli-garlic paste

  • in a mixture jar, add soaked dry red chilli, garlic cloves, black salt, jeera powder, garam masala and water. Grind it into smooth paste. Keep it aside.

Making mag pualo

  • in a kadai, add oil and butter. Add cumin seeds and saute it.
  • add chopped green chilli and ginger paste. Saute it.
  • now add chopped onion and saute till slightly transparent.
  • Then add chopped cabbage and capsicum and saute it become slightly soft.
  • Now add tomatoes and salt. saute till tomatoes become soft.
  • Add Kashmiri red chilli powder, coriander powder, pavbhaji masala and mix well.
  • Then add chilli-garlic paste according to your taste and mix well.
  • Add some hot water and mix well.
  • Now add boiled rice and boiled moong beans. Also add garam masala, kasuri methi, coriander leaves and lemon juice. Mix well.
  • Mug pulao is ready. Serve it with curd and salad.


  • Soaked dried red chillies in hot water to decrease their spiciness and soften them.
  • Dry Kashmiri red chillies are less spicy and add color to the chilli-garlic paste.
  • Grind the dried chillies and garlic into a smooth paste.
  • When you sauté cumin seeds (jeera), they infuse their flavor into the pulao.
  • Sauté cabbage and capsicum on high flame so that their crunchy taste remains in the pulao.
  • The amount of chilli garlic paste depends on your taste.
  • Gently mix the rice and moong in the pulao.
  • Mug pulao tastes great when it is slightly spicy and served hot with curd.
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