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    You are in: Home / Recipes / Bulgur Pulao Recipe
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    Bulgur Pulao

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    kusum gupta's Note:

    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.

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    Units: US | Metric

    • 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



    • 1/2 cup chopped nuts or 1/2 cup olive


    1. 1
      Check, rinse and drain the rice.
    2. 2
      Heat the oil in a 3-quart pot on medium heat.
    3. 3
      Add cumin seeds; as soon as they change color, add chopped onions.
    4. 4
      Stir until the onions are translucent.
    5. 5
      Stir in the bulgur and cook for a couple of minutes.
    6. 6
      Add the rice, vegetables and salt; stir for about 5 minutes.
    7. 7
      Add 3 cups water (3½ for presoaked brown rice).
    8. 8
      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. 9
      Garnish and serve hot.
    10. 10
      Variation: Add some wild rice for chewy texture and smoky flavor.

    Browse Our Top Rice Recipes

    Ratings & Reviews:

    • on November 15, 2002


      I made this for lunch this afternoon. I 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(I 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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 17, 2002

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Bulgur Pulao

    Serving Size: 1 (102 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 216.6
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 413.7 mg
    Total Carbohydrate 34.1 g
    Dietary Fiber 6.0 g
    Sugars 2.2 g
    Protein 6.2 g

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