Bulgur Pulao

Name: Bulgur Pulao
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 0.75 cup basmati rice; 1 chopped onion; 1 cup bulgur; 2 cup mixed vegetables; 1 tbsp oil; 1 tsp cumin seed; 1 tsp salt; 1 tsp garam masala; 0.5 cup chopped nuts

Bulgur, basmati rice and mixed vegetables simmered on the stove and spiced with cumin and garam masala for a South Asian pilaf.

45 min · Serves 8 · Easy

Ingredients

177.44 mlbasmati rice, white or brown
1 chopped onion
236.59 mlbulgur, slightly toasted in oven (coarse grind)
473.18 mlmixed vegetables, grated carrots, chopped mushrooms, cauliflower
1 tbspoil

Seasonings

1 tspcumin seed
1 tspsalt
1 tspgaram masala

Garnish

118.29 mlchopped nuts, or 1/2 cup olive

Method

Start cooking mode

Time: Prep 15 min · Cook 30 min · 45 min total
Difficulty: easy

1
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.
2
Stir until the onions are translucent. Stir in the bulgur and cook for a couple of minutes.
3
Add the rice, vegetables and salt; stir for about 5 minutes. Add 3 cups water (3½ for presoaked brown rice).
5 min
4
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).
5
Garnish and serve hot. Variation: Add some wild rice for chewy texture and smoky flavor.