Recipe Cooked, Photographed and Written by Praveena
Prep Time:5 mins Cooking Time:15 mins Cuisine:Indian
When compared to refined wheat, Bulgur/Bulgar wheat is a much better source of vitamins, minerals, fiber, antioxidants and phytonutrients. 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).
This is is a one-pot meal recipe for which I have used a rice cooker, but you can even make it in a pressure cooker / instantpot / stovetop too.
Among all the one-pot meal recipes, 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 which they like it. 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 sqeeze upon.
Before starting to cook, don’t forget to see the Tips which I mentioned at the end.
You might see my other Meal recipes here⇒ Main Course
- 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
- Green Chillies
- Bay leaves
- Cinnamon Stick
- 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 stovetop under medium heat.
- Add all the ‘Ingredients for Tempering’, and let them splutter.
- Next add the slit green chillies, chopped ginger, bay leaves, cinnamon and cloves. Saute them for a minute. See pic below.
- Next, add the chopped onions and saute them until they become transparent.
- Then, add the chopped vegetables, stir fry everything for a minute and switch the flame off. See pic below.
- Transfer all the above content into the rice cooker/ pressure cooker/ stovetop vessel.
- Measure and add the Bulgar wheat and water. Add enough salt too.
- Gently mix everything thoroughly. See pic below.
- 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!!
- Whatever might be the size of cup, the ratio would be the same.
- 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 3 whistles.
- For stovetop 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 upto 3 days and warmed before serving.
- The taste of this 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 sqeeze upon.
You can Pinit 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