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–+ servings

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

Ingredients
 

  • 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

Instructions

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.

Notes

  • 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.