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Bulgar Wheat / Godhumanooka / Dalia Pulao

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

Related Posts: Tamatar Ka Salan/ Stuffed Tomato Gravy Curry / Gutti Tomato , Aloo-Matar Masala / Potato-Peas Gravy Curry , Couscous Upma / Savoury Meal

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Ingredients:

  • 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

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 stovetop under medium heat.
  • Add all the ‘Ingredients for Tempering’, and let them splutter.

    39511723430_23d2534065_o
    ‘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. See pic below.

    40512309194_7554bb3435_o
    Spices added to the frying pan
  • 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.

    41182323812_222c848225_o
    After the onions have become tranparent, mix veggies being added to the same pan
  • 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.

    41226807771_006e410de7_o
    Bulgar, water and salt along with all the fried ingredients being transfered 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!!

    28865305988_90a5c8bbf0_o
    Perfectly cooked Bulgar Pulao in the rice cooker, garnished with chopped coriander

Tips:

  • 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.

Result:

  • 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.

    42021490084_447d2e63e3_o
    Bulgar Wheat Pulao served with tomato chutney, mango raita and lemon weges to squeeze

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10 comments

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

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