Bulgur wheat is a staple in Middle Eastern and Mediterranean cuisines. I love bulgur and use it often in place of rice. What I love about bulgur wheat is its nutty flavor and chewy texture and also it does not need cooking or needs very less cooking. As bulgur wheat is already cooked and dried, it can be prepared quickly. I made this delicious Bulgur biryani (I have named it so) in just 15 minutes. I enjoyed it with carrot salad and tomato salad. It was a simple yet satisfying lunch. Today we will learn how to make bulgur biryani (Indian style) with step wise pictures.
Bring 1 cup of water to rolling boil with a little salt. Pour it over the bulgur, stir and keep it covered. Let it sit for 15-20 minutes. It gets cooked as it is already pre-cooked. Drain off excess water, fluff it with a fork and keep it ready.
Cut onions lengthwise and keep it aside. Blend 1 raw tomato and keep it ready.
Heat oil in a pan, add bay leaf, cinnamon, cloves and saute for a few seconds.
Add thinly sliced onions, green chillies and saute until onions turn transparent.
Add ginger garlic paste and saute for a few more minutes. Then add tomato puree.
Add grated carrot, turmeric powder, coriander powder, chilli powder, biryani masala powder and salt needed.
Cook for a few minutes until the raw flavor of the tomato and the spice powder goes.
Add coriander and mint leaves, mix well and cook for a further 2-3 minutes.
Add cooked bulgur, mix well to coat the masala and cook covered for another 2 minutes.
Remove from heat, garnish with finely chopped coriander leaves and serve hot with salad or any raitha of your choice.
Variations – You can also vegetables like peas, sweet corn, mushroom, capsicum and cauliflower.
More Easy Vegetarian Bulgur Recipes
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