Mash Pulao is a flavorful Afghan rice dish made with mung beans, onions and tomatoes, and aromatic seasonings. This simple rice recipe is perfect for breaking your fast during Ramadan.
Want to make the most amazing Mash Pulao? Follow our easy steps!
The flavors and aromatic seasonings that go into Mash Pulao are tantalizing to say the least. This traditional recipe is absolutely perfect for any occasion. Especially during the month of Ramadan. The Mung beans, onions, tomatoes and seasonings add a great way to recover during your long day of fasting.
The key to achieving the most authentic taste of this dish lies in using high-quality ingredients, particularly Ariana Sweets, Inc’s extra long grain, extra clean basmati rice. It provides the perfect fluffy texture and distinctive Basmati Rice taste. As well as their perfect Mash (mung beans) that add the perfect texture.
The name Mash Pulao is a Persian word where Mash means Mung Beans, and Pulao means an aromatic seasoned white rice that turns into the classic brown color. Whether you enjoy this with loved ones during festive occasions or as just one of those nourishing meals after a day of fasting, Mash Pulao is the absolute perfect example of Afghan cuisine.
Tips on Making The Best Mash Pulao
Soak The Mung Beans and Rice: Before you start cooking anything, soak the mung beans and the rice for about an hour beforehand. This will soften the beans and rice which will allow for an even cook and a more tender dish.
High-Quality Ingredients: To get the best flavor and texture, we recommend using Ariana Sweets extra long, extra clean basmati rice, as well as their Mung Beans. The premium rice and mung beans will add the perfect authenticity to your Mash Pulao and will enhance the dish overall.
Saute The Onions well: Sauté the onions in oil until they are golden brown and caramelized. This step adds depth of flavor to the dish and provides a rich base for the spices and other ingredients.
Adjust Seasonings to Taste: Experiment with the combination of spices to suit your preferences. While the recipe calls for coriander, cumin, cinnamon, cardamom, salt, and pepper, feel free to adjust the quantities to achieve your desired level of flavor and spice.
Parboil the Rice: Parboiling the basmati rice before combining it with the mung beans ensures that it cooks evenly and retains its texture. Be careful not to overcook the rice during this step, as it will continue to cook further when combined with the mung beans.
Following these tips will ensure that you make the best possible version of Mash Pulao!
Ingredients
- 1 tbsp Oil
- 1 Onion
- 2 tsp Coriander
- 2 tsp Cumin
- 2 tsp Cinnamon
- 1 tsp Cardamom
- Salt & Pepper (to taste)
- OR 2 tosp of The Ultimate Rice Masala
- 1 cup Mung Beans
- 1 cup Crushed Tomatoes
- 2-3 cups Water
- 4 cups Basmati Rice
- 1/4 cup Oil
Directions
Begin by separately soaking your mung beans and basmati rice for at least one hour, then rinse clean.
Next, sauté onion in oil, then add crushed tomatoes and seasoning. We used a combination of coriander, cumin, cinnamon, cardamom, salt and pepper.
Add mung beans and water, and boil until mung beans are soft, adding additional water as needed.
While this is cooking, boil water in a large Dutch oven for basmati rice, parboil the rice, and drain.
Add oil and mung bean mix to rice, stir together evenly and add holes in the rice.
Add a paper towel, cover and cook for an additional 10 minutes on low. Enjoy!
STORAGE RECOMMENDATIONS
REFRIGERATION
Mash Pulao can be stored in airtight containers for 2-3 days after being made. Be sure to consume within those 2-3 days.
USE AIRTIGHT CONTAINERS
We highly recommend using airtight containers such as Skroam’s 10 Pack Glass Containers because glass is best!
FREEZING
Mash Pulao can be frozen which will allow for longer storage. Cool completely first and then place into a freezer safe container. Use within 2 months for the best possible taste but keep in mind this will affect texture.
REHEATING
Use a microwave or a stovetop to gently reheat the Mash Pulao on medium to low heat.
Frequently Asked Questions
While basmati rice is traditionally used for Mash Pulao due to its fragrant aroma and long, fluffy grains, you can experiment with other types of rice if needed. However, keep in mind that the texture and flavor may vary compared to using basmati rice.
Soaking the mung beans and basmati rice before cooking is recommended as it helps to soften them and reduce cooking time. However, if you’re short on time, you can skip the soaking step, but the texture of the dish may not be as ideal.
Absolutely! Feel free to adjust the types and quantities of spices used in Mash Pulao to suit your personal taste. Experiment with different spice blends to create a flavor profile that you enjoy.
To avoid mushy rice, it’s important not to overcook the rice during the parboiling step and to ensure that the water-to-rice ratio is appropriate. Additionally, gently fluffing the rice with a fork after cooking can help separate the grains and maintain their texture.
Yes, Mash Pulao can be made ahead of time and reheated before serving. Store the cooked dish in an airtight container in the refrigerator for up to a few days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to prevent drying out.
Yes, Mash Pulao can be easily adapted for vegetarian or vegan diets by omitting the use of meat or animal-based ingredients. Simply focus on the mung beans, rice, and aromatic spices to create a flavorful vegetarian or vegan version of this traditional Afghan dish.
Want More Great Recipes like this? Here are some of our Go-To Recipes to pair with this dish or just eat by itself
Kabuli Palaw, Afghan Brown Rice
LOVE OUR MASH PULAO? GIVE US FEEDBACK
If you make our Mash Pulao, please leave a comment and/or rate the recipe! We’d love to hear your feedback. Also, don’t forget to tag us on Instagram! We love seeing our family’s favorite recipes being enjoyed by others!
Halfghan Kitchen Instagram
Mash Pulao – Afghan Mung Beans and Rice
Equipment
- Dutch Oven recommended
Ingredients
- 1 tbsp Oil
- 1 Onion, sliced
- 2 tsp Coriander
- 2 tsp Cumin
- 2 tsp Cinnamon
- 1 tsp Cardamom, ground
- Salt and Pepper to taste
- 1 cup Mung Beans, soaked and rinsed
- 1 cup Crushed Tomatoes or Diced Tomatoes
- 2-3 cups Water
- 4 cups Basmati Rice
- 1/4 cup Oil
Instructions
- Begin by separately soaking your mung beans and basmati rice for at least one hour, then rinse clean.
- Next, sauté onion in oil, then add crushed tomatoes and seasoning. We used a combination of coriander, cumin, cinnamon, cardamom, salt and pepper.
- Add mung beans and water, and boil until mung beans are soft, adding additional water as needed.
- While this is cooking, boil water in a large Dutch oven for basmati rice, parboil the rice, and drain.
- Add oil and mung bean mix to rice, stir together evenly and add holes in the rice.
- Add a paper towel, cover and cook for an additional 10 minutes on low. Enjoy!
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