આણંદનું પ્રખ્યાત સ્ટ્રીટ ફુડ મગ પુલાવ|Mag Pulav Recipe|pulav/pulao| mag bhat recipe | #recipe #food

mutton

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat than mutton, while pork is often less expensive.

basmati rice

🥗Healthier: brown rice

💰Cheaper: regular long-grain rice

Brown rice offers more fiber, while regular rice is often cheaper.

whole spices

💰Cheaper: ground spices

Ground spices are easier to use and often more affordable.

fresh coriander

💰Cheaper: dried coriander

Dried coriander is less expensive and has a longer shelf life.

Wash 3/4 cup green mung beans 2-3 times and soak in enough water for 8 hours or overnight.

Drain the soaked mung beans and steam them in a cooker with 1-2 tablespoons oil, 1/4 teaspoon turmeric, and 1/2 tablespoon salt for 2-3 minutes on low flame.

Add 1/2 cup water to the mung beans, cover the cooker, and cook on medium flame for 2 whistles.

Soak 3 dried Kashmiri red chilies in warm water for 10-15 minutes.

In a bowl, wash 1 cup basmati rice 2-3 times and soak in enough water for 10-15 minutes.

Check the steamed mung beans; they should be separate and well-cooked.

Prepare a paste by blending the soaked red chilies, 10-12 cloves of garlic, 1 inch piece of ginger, and 1/4 cup water until smooth.

In a separate pot, boil 4-5 glasses of water with 1 tablespoon salt and 1 tablespoon oil until boiling.

Drain the soaked rice and add it to the boiling water, cooking on medium-high flame for 7-8 minutes until 70-80% cooked.

Drain the rice and spread it out on a plate to cool slightly.

In a pan, heat 1-2 tablespoons oil and add 1 tablespoon cumin seeds until they sizzle.

Add 1 medium-sized sliced onion and sauté until golden brown.

Add 1 shredded medium carrot, 1 shredded bell pepper, and 1 cup shredded cabbage, sautéing for 2-3 minutes until slightly crunchy.

Add 1 chopped tomato and sauté for 1-2 minutes.

Mix in the prepared garlic-chili paste and add 1/2 teaspoon turmeric, 1/2 teaspoon coriander powder, and 1/2 tablespoon garam masala, mixing well.

Add the cooked rice and steamed mung beans to the pan, mixing gently on low flame for 2-3 minutes.

Garnish with chopped fresh coriander before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens