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Bulgur Pulao

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Ingredients

Adjust Servings:
3/4 cup basmati rice (white or brown)
1 chopped onion
1 cup bulgur slightly toasted in oven (coarse grind)
2 cups mixed vegetables (grated carrots chopped mushrooms cauliflower)
1 tablespoon oil
1 teaspoon cumin seed
1 teaspoon salt
1 teaspoon garam masala

Nutritional information

216.6
Calories
63 g
Calories From Fat
7 g
Total Fat
1 g
Saturated Fat
0 mg
Cholesterol
413.7 mg
Sodium
34.1 g
Carbs
6 g
Dietary Fiber
2.2 g
Sugars
6.2 g
Protein
102g
Serving Size

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Bulgur Pulao

Features:
    Cuisine:

    I do not understand using 6 cups of water for 1 cup of rice and 1 1/4 cup of bulgur. If the grains have been rinsed, I would use 4 cups of water. The key is to reduce the heat when the water boils. Perhaps you cooked on high heat.

    • 65 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Bulgur Pulao,If you are trying to include other grains in your diet, make pulao(seasoned rice) with bulgur, wheat kernels that have been parboiled and dried. Serve with any vegetable and plain yogurt.,I do not understand using 6 cups of water for 1 cup of rice and 1 1/4 cup of bulgur. If the grains have been rinsed, I would use 4 cups of water. The key is to reduce the heat when the water boils. Perhaps you cooked on high heat.,I made this for lunch this afternoon. used 1 cup white Basmati rice, 6 cups of water(3 cups was way too less!), 2 onions(chopped), 1 1/4 cups bulgur(toasted in my oven for 3 minutes on HIGH and then coarsely ground in my mixie), 2 cups mixed vegetables(used a combo of grated carrots, French beans and green peas), 1 1/4 tbsps. oil, 1 1/2 tsp. cumin seeds, 1 tsp. garam masala powder and 2 1/2 tsps.+3/4 tsp. salt. I followed all the steps as they have been given. I garnished my pulao with freshly cut corriander leaves instead of cashews(as we’re all fighting the battle of the bulge in the family). I, for sure, loved the pulao, but my dad didn’t said it could be improved by adding in a bayleaf and a green cardamom after step 2. My mom said it could be improved by making it a little spicy. She suggested adding in 1/2 tsp. minimum of red chilli powder or a slit green chilli or two. I loved it as it was. Thank You for sharing!


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    Steps

    1
    Done

    Check, Rinse and Drain the Rice.

    2
    Done

    Heat the Oil in a 3-Quart Pot on Medium Heat.

    3
    Done

    Add Cumin Seeds; as Soon as They Change Color, Add Chopped Onions.

    4
    Done

    Stir Until the Onions Are Translucent.

    5
    Done

    Stir in the Bulgur and Cook For a Couple of Minutes.

    6
    Done

    Add the Rice, Vegetables and Salt; Stir For About 5 Minutes.

    7
    Done

    Add 3 Cups Water (3 For Presoaked Brown Rice).

    8
    Done

    When the Water Starts to Boil (in About 5 Minutes), Lower the Heat, Add Garam Masala, and Let the Rice Simmer, Covered, Until Cooked (15 to 20 Minutes For White Rice, 40 to 50 Minutes For Brown Rice).

    9
    Done

    Garnish and Serve Hot.

    10
    Done

    Variation: Add Some Wild Rice For Chewy Texture and Smoky Flavor.

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    Sammy Shepherd

    Spice whisperer known for her bold and aromatic dishes that tantalize the taste buds.

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