ONAM/VISHU RECIPES View full collection here
Parippu-curry  Varutharacha-sambar-recipe-kerala-style  mixed-vegetable-sambar  Tomato rasam  Kerala aviyal  kalan  Mambazha-Pulissery Olan  Pumpkin Erissery  Pineapple Pulissery  Cabbage thoran  Ulli theeyal  Beetroot Pachadi  Pineapple Pachadi  Vellarikka Pachadi  Bittergourd Pachadi  Vazhakka Mezhukkupuratti  Kerala koottu curry  Puli Inji  Sambaram  Parupu payasam  Semiya-payasam  Palada pradhaman  Ada pradhaman  Chakka pradhaman  Unniappam  Nendran-chips  Ila Ada  Chena vanpayar erissery  Moru curry 

Thursday, February 19, 2015

Bulgur Wheat Pulao-Bulgur Pilaf Recipe-Indian Recipes with Bulgur

Bulgur is widely used in Middle East Cuisine traditionally to make tabbouleh and pilafs. It is high in fiber and protein and low in fat and calories. Though low in calories and fat, it will keep you full for a longer time as it is a rich source of fiber. It is great for people on a weight loss diet. Another great thing about bulgur is that you can prepare it in less than 15 minutes. As bulgur is already partially cooked, very less time is needed for preparing bulgur. You just have to boil water and pour it over bulgur and keep it covered for 10 minutes. That's it. Can you believe that I prepared this nutritious and healthy lunch (picture below) in less than 20 minutes. Today we will learn how to make Bulgur pulao following this very easy recipe.

Bulgur Pilaf-Bulgur Wheat Pulao
Healthy and practical Lunch Ideas -Bulgur Pulao-Cucumber Tomato Salad-Carrot Raita

Bulgur Wheat Pulao-Bulgur Pilaf

Bulgur Wheat Pulao-Bulgur Pilaf

 Prep Time : 10 mins
 Cook Time : 15 mins 
 Serves: 1
 Recipe CategoryLunch-Dinner-Bulgur Recipes
 Recipe CuisineIndian

   Ingredients needed

   Bulgur -1/2 cup
   Water - 3/4 cup
   Onion -1 medium size
   Ginger -1 inch piece finely chopped
   Green chilli -1 slit
   Garlic -3 cloves finely chopped

   Beans - 4-5
   Carrot - 1
   Bell Pepper -1/3 cup

   Coriander leaves -2 tbsp finely chopped
   Fresh mint leaves -2 tbsp finely chopped

   Chilli powder -1/4 tsp (optional)
   Salt needed

  For the seasoning

   Oil -1 tbsp
   Cinnamon -1 inch piece
   Cloves -2

   For garnishing

   Coriander leaves -1 tbsp finely chopped


Place bulgur in a bowl. Bring water to boil with a little salt and add it to the bulgur. Keep it covered and let it sit for 10-15 minutes. In the meantime we will prepare the vegetables.

Chop onions, ginger and garlic finely. Cut all the other vegetables into medium sized pieces. Total vegetables should be around 1 cup. You can add any vegetables like broccoli, corn, cauliflower, bell pepper, peas etc.

Finely chop mint and coriander leaves.


Heat oil, add cinnamon and cloves, saute for a few seconds and then add finely chopped onions, ginger, garlic and green chilli.

Saute until onions turn transparent.

Then add all the vegetables (except capsicum) chilli powder, salt needed and cooked covered until they are half done. You can sprinkle a little water if needed. Make sure that you do not over cook the vegetables.

Then add capsicum, mint leaves, coriander leaves and cook for a few more minutes.

Now fluff bulgur (if there is water, drain it completely) with a fork and add it to the vegetable mixture. Mix well and cook for another 2-3 seconds.

Garnish with coriander leaves and serve bulgur pulao piping hot with a simple salad or raitha.

This is such a quick and easy recipe that even teenagers can cook.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank  you!

1 comment:

  1. Learning lot of new words and recipes from your blog........


Thank you for dropping by my blog.Hope you enjoyed reading the recipes.Your feedback and comments are appreciated. Comments with links to external sites will be deleted.