Carbs Specific DiabeticFriendly FiberFood Kids Friendly Lunch Box Protein Rich Quick to Make Travel Food Vegan WeightLoss

Bulgar Wheat / Godhumanooka / Dalia Pulao

Spread the love

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins  CookTime:15 mins  Cuisine:Indian

When compared to refined wheat, Bulgur/Bulgar wheat is a much better source of vitamins, minerals, fibre, antioxidants and phyto nutrients. Bulgur /Bulgar wheat is low in fat, high in minerals like manganese, magnesium and iron, plus it’s a good source of plant-based protein. It can help you lose belly fat (info from internet).

Bulgar wheat / dalia pulao is a one-pot meal recipe for which I have used a rice cooker, but you can even make it in a pressure cooker / instant pot / stove top too. 

This is the quickest of all, b’cos bulgar cooks up very soon, just within 10-15 mins. My entire family liked it very much, and I even packed it for my kids lunch box. Bear in mind, though this recipe is Vegan, its NOT GLUTEN-FREE.

As shown in the pics below, we had this pulao along with Sweet Mango Raita and Tomato Chutney (recipe link⇒ Tomato Chutney / Tomato Pachchadi and lemon slices to squeeze upon.

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My other Meal recipes here⇒  Main Course

Breakfast recipes collection⇒  Breakfast / Tiffin

Chutney recipes collection here⇒ Chutney / Pachchadi / Dip

Related Posts⇒

  1. Tamatar Ka Salan/ Stuffed Tomato Gravy Curry / Gutti Tomat
  2. Aloo-Matar Masala / Potato-Peas Gravy Curry
  3. Couscous Upma / Savoury Meal

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram



  • Bulgar/Bulgur Wheat – 1 cup
  • Water – 1 cup
  • Salt – 1 teaspoon (or) as per taste
  • Green Chillies – 4
  • Bay leaves – 2
  • Cinnamon Stick – 1 small
  • Cloves – 4
  • Ginger – 1 inch piece
  • Onions – 2 small
  • Mixed Veggies (chopped) – 1 cup
  • Cooking Oil – 3 tablespoons
  • Coriander – 10 twigs

Ingredients for Tempering: (optional section)

  • Urad dal / Minapappu / Split Black gram – 1½ teaspoon
  • Mustard seeds / Aavalu – 1 teaspoon
  • Chana dal / Split Yellow gram dal – 1½ teaspoon
  • Jeera / Cumin Seeds – ½ teaspoon
  • Sesame Seeds – 1 teaspon
  • Dry Red Chillies – 2
  • Curry Leaves – 4 to 5

Special Ingredients:

  • Green Chillies
  • Bay leaves
  • Cinnamon Stick
  • Ginger

Step wise pics Procedure:

  • Firstly, peel the onions, chop the ginger and onions finely.
  • Slit the green chillies length wise and finely chop the coriander.
  • Put a wide frying pan, on stove top under medium heat.
  • Add all the ‘Ingredients for Tempering’, and let them splutter.

    ‘Ingredients for tempering’ being added to the frying pan and tempered
  • Next add the slit green chillies, chopped ginger, bay leaves, cinnamon and cloves. Saute them for a minute. 

    Spices added to the frying pan
  • Transfer the chopped onions and saute them until they become transparent.
  • Add the chopped vegetables, stir fry everything for a minute and switch the flame off.

    After the onions have become transparent, mix veggies being added to the same pan
  • Transfer all the above content into the rice cooker/ pressure cooker/ stove top vessel.
  • Measure and add the Bulgar wheat & water. 
  • Add enough salt , gently mix everything.

    Bulgar, water and salt along with all the fried ingredients being transferred to the rice cooker
  • Close the lid, switch on and let it cook until it turns to warm mode. 
  • Open the lid, using a spatula very gently combine everything thoroughly.
  • Garnish it with chopped coriander and serve. Done!!

    Perfectly cooked Bulgar Pulao in the rice cooker, garnished with chopped coriander


  • The ‘Ingredients for tempering’ part of the recipe is optional, you can skip it and start off from the next step. 
  • Adjust the salt & spice according to your taste.
  • You can add any vegetables of your choice.
  • If using pressure cooker, let it cook for 2 whistles. 
  • For stove top just 15 mins of cooking time should be fine.
  • This dish stays good just for 1 day at room temperature.
  • However, it can be stored in refrigerator up to 3 days and warmed before serving.


  • The taste of this, Bulgar wheat / dalia pulao is not spicy, but yes it is full of flavours from all the spices we added.
  • As shown in the pics below, we had this pulao along with Sweet Mango Raita and Tomato Chutney (recipe link⇒ Tomato Chutney / Tomato Pachchadi) and lemon slices to squeeze upon.

    Bulgar Wheat Pulao served with tomato chutney, mango raita and lemon wedges to squeeze

You can Pin it here for later, Pinterest link:

Do leave a comment or hit the like or follow button, just in case you like my recipe! 

You can explore my other recipes by clicking the Recipe Category

Follow me on⇒  Facebook  Pinterest  / YouTube  / Instagram


  1. Love this gorgeous pulao loaded with nutrients. It seems to be a wonderful combo when served with tomato chutney & mango raitha.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: