Horse Gram and Green Moong Vegetable Pulao

Name: Horse Gram and Green Moong Vegetable Pulao
Total time: 2400 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 kg Basmati Rice; 2 tbsp Salt; 1 tsp Caraway Seeds; 1 " stick Cinnamon; 2-3 Green Cardamoms; 2-3 whole Green Chillies; 2-3 tbsp chopped Coriander Leaves; 200 gm boiled Horse Gram and Whole Green Moong; 2-3 tbsp Oil; 1 tbsp Ghee or Clarified Butter; 1 tsp Ginger Garlic paste; 1 tsp Cumin Seeds; 1 star anise; 1 tsp Peppercorns; 3-4 Cloves; 1-2 Bay Leaves; 1 nos Mace; 2-3 slit Green Chillies; 2 large sliced Onions; 1 tsp Kashmiri Red Chilli powder; 1 tsp Cumin powder; 1 tbsp Coriander powder; 1 tsp Turmeric powder; 1 tsp Garam Masala; 1 tsp Chaat Masala; 1 1/2 cups beaten Curd; 2-3 sliced Tomatoes; 1 cup cubed Potatoes; 1/2 cup Green Peas; 1/2 cup julienned Carrots

ZMA @zesty5

#CA26
#Week29
#GaramMasala
#ChaatMasala
#cookpadindia
#newrecipe
#Lunch
#everydaycooking
#healthymeal
#onepotrecipe
A super healthy and a delicious Pulao, a one pot dish with Horse Gram and Green Gram or whole Green Moong along with some freshly procured Vegetables. It's an instant hit among my family and friends. The best part is that it can be made without much prior preparations. It's a one pot wonder. And it's not at all heavy. It's absolutely easy, refreshing and light on the stomach with not many spices as well. It's not overly done either. Rather it's a perfect choice for the adults or the children's tiffin boxes too.

All in all, a lovely dish for any day. Any party or a weekend meal or even a family get together, it's absolutely refreshing and flavourful. With this yummy variation of Pulao , I always have some great Non-Veg side dishes to go along with it. It's a perfect choice for a large gathering.
And as for the tiffin, a simple yet a flavourful Raita will do the honours. Let's get started then.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

35-40 minutes

6-7 servings

For cooking Rice -
1 kgBasmati Rice
2 tbspSalt
1 tspCaraway Seeds
1" stick Cinnamon
2-3Green Cardamoms
2-3whole Green Chillies
2-3 tbspchopped Coriander Leaves
For the main preparation -
200 gmboiled Horse Gram and Whole Green Moong
2-3 tbspOil
1 tbspGhee or Clarified Butter
1 tspGinger Garlic paste
1 tspCumin Seeds
1star anise
1 tspPeppercorns
3-4Cloves
1-2Bay Leaves
1nos Mace
2-3slit Green Chillies
2large sliced Onions
1 tspKashmiri Red Chilli powder
1 tspCumin powder
1 tbspCoriander powder
1 tspTurmeric powder
1 tspGaram Masala
1 tspChaat Masala
1 1/2 cupsbeaten Curd
2-3sliced Tomatoes
1 cupcubed Potatoes
1/2 cupGreen Peas
1/2 cupjulienned Carrots
1 cupjulienned Bell Peppers
1 cupcut Green Beans
1 cupflorets Cauliflower
2-3 tbspchopped Coriander Leaves
2-3 tbspchopped Mint Leaves
For the final topping -
1 tbspGhee or Clarified Butter
7-8 strandsSaffron
3-4 tbspfried Onions

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Steps

35-40 minutes

1

Soak both green gram and horse gram in enough clean water overnight for best results. Boil until soft yet firm the next day. Set aside until use.
2

Heat oil and ghee both together in a wide vessel. Stir in cumin seeds, ginger garlic paste, bay leaves, cinnamon, cardamoms, star anise, mace, black peppercorns and cloves. Fry them all for a few seconds before adding the sliced onions.
3

Saute the onions until translucent and done. Also add in the powdered spices, garam masala, chaat masala and tomato slices. Saute them all on a low to medium high heat. Add whole or slit green chillies too. After sauteeing for about 5-6 minutes, add boiled horse gram and whole green gram along with fried vegetables of choice. Cover and let it simmer for 6-7 minutes on a low heat. Don't forget to add the beaten curd.
4

Meanwhile bring water to a rolling boil on a high heat simultaneously for cooking rice. Add green chillies, coriander and mint leaves, one cinnamon stick, caraway seeds and 2-3 green cardamoms. Add well soaked and drained basmati rice to it.
5

Cook until 80% done. Drain and set aside. Now add the rice to the pot. Top it up with a final garnish of chopped coriander and mint greens and food colour water sprinkle.
6

Cover and cook on a low heat for the next 15-18 minutes. Do not open the lid immediately. After the stipulated time, do not rush to open it. Only after 5 minutes of standing time, open the lid and it's all ready.
7

Fluff it up. Serve it piping hot alongside raita and any curry or gravy of your choice. Enjoy!

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ZMA @zesty5

on October 18, 2026 16:06

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.