Bulgur Pulao

Recipe by kusum gupta
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READY IN: 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 34
    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
  • Seasonings
  • 1
    teaspoon cumin seed
  • 1
    teaspoon salt
  • 1
    teaspoon garam masala
  • Garnish
  • 12
    cup chopped nuts or 1/2 cup olive
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DIRECTIONS

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