Dalia Bulgur Pulao


Bulgur pulao is classic hearty, healthy and delicious pulao recipe. Bulgar or Dalia or cracked wheat is a great alternative to rice. Its a wholesome and delicious vegetarian dish you can make in 30 minutes for breakfast or lunch. It makes a great protein-rich vegan dish to pack in a lunchbox.

bulgur pulao

This bulgar wheat recipe is one of those recipes that I often make when I need healthy and filling carb. A substitute for rice pulao because Dalia is a good source of fibre and protein. It has lower glycemic and richer in vitamins and minerals as compared to rice.

There are so many variations of this dish, that with slightest of change it yields a different taste all the times. Serve it as it is or pair it with some proteins as a side dish this Bulgur pilaf is an excellent side dish.

Is Dalia and Bulgur Same?

Dalia and bulgur both are similar in the sense that both are wheat-based whole grains. But different as bulgur is mostly parboiled before drying and it retains a bite, while Dalia is soft and it is easier to digest. Turkish bulgur is main meal ingredient while Dalia is mostly served as a breakfast item.

How to Cook Bulgur Pulao

In this bulgur wheat recipe, I made a pilaf using lentils/dals as well as added veggies. That not only made it hearty and tasty but raised its health quotient too. I added carrots, potatoes, fresh green peas. You could add mushrooms, tofu, paneer etc too.

Only thing I would avoid is adding too many watery veggies like cabbage, spinach or bell peppers. I also added some brown rice. Adding brown rice gives it a nice bite and perfect pulao like texture because Dalia becomes soft after cooking.

Its a spicy dish, so to tone down the spices, serving it with plain yogurt is a good idea. I made it in a traditional pressure cooker. You can always make it in Instant pot, I am going to list Instant pot Bulgur pulao recipe method at the end of this post.

Broken-Wheat-Pilaf-Dalia-Pualo

Step by Step

step by step picture bulgur recipe

I first dry roast chana dal, moong dal, brown rice and cracked wheat/bulgur till it starts to emit a nutty aroma. [photo 1,2,3,4]

Pressure cooking bulgur pulao recipe step by step photos

Then I saute the spices like cumin, ginger, green chillies, curry leaves in hot oil in the pressure cooker. [photo 1,2]

Also I saute the vegetables, onion, potatoes, peas and carrot after that [photo 3,4,5,6]

step by step picture cooking bulgur pulao

Then I add lentil, rice, bulgar mixture Finally I tip in salt, turmeric and water and pressure cook it.

Step by Step Video

Recipe Notes and Tips

  1. While cooking Bulgar and other grains, water to grain ratio is important for perfect cooking and texture. So take care to use 3 parts water to 1 part bulgur or cracked wheat.
  2. Less is better because more water will make it porridgy consistency.
  3. Adding brown rice helps to maintain the chewy texture of pilaf. But if you want you can skip that.
  4. You can change the vegetables and use the ones you like instead of what I used.

Other Pulao Recipes You May Like to Try

Quinoa Pulao

Rice Pulao

Rajma Pulao

Chickpeas Pulao

Brown Chickpeas Pulao

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bulgur pulao recipe
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Dalia Bulgur Pulao Recipe

Bulgur pulao is classic hearty, healthy and delicious pulao recipe. Bulgar or Dalia or cracked wheat is a great alternative to rice. Its a wholesome and delicious vegetarian dish you can make in 30 minutes for breakfast or lunch. It makes a great protein-rich vegan dish to pack in a lunchbox.
Course Main Course, Side Dish
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4
Calories 242kcal
Author Rekha Kakkar

Equipment

  • pressure cooker

Ingredients

  • 1/2 cup Bulgur/dalia/cracked wheat
  • 1/4 cup brown rice
  • 1/4 cup chana dal
  • 1/4 cup green moong dal split mung dal
  • 3 tbsp onion chopped
  • 1/4 cup potatoes cubed
  • 1/4 cup peas
  • 1/4 cup carrots
  • 1 tsp green chilli chopped
  • 7-8 curry leaves optional
  • 1 tsp ginger chopped
  • 1 tbsp Oil
  • 1 tsp cumin seeds
  • 1/4 tsp Salt
  • 1/4 tsp turmeric

Instructions

Pressure Cooker Method

  • In the pressure cooker dry roast, chana dal, moong dal, brown rice, and bulgur/ cracked wheat for 3-4 minutes. Keep the heat slow and roast till it starts to change color and a nutty aroma starts.
  • Take it out and keep it aside.
  • Now in the pressure cooker heat oil add, cumin seeds, chopped ginger, green chillies, curry leaves (optional). And saute for a minute on slow. Take care not to burn these.
  • After that add onions and saute for another minute or so.
  • Then add chopped potatoes, peas and carrot and saute for 3-4 minutes on slow to medium heat.
  • Add the bulgur rice and lentil mix in the pressure cooker and cook for 3-4 minutes.
  • Now add salt turmeric powder and 2 cups of water.
  • Close the pressure cooker lid and cook for 2-3 whistles.
  • Allow the pressure to release naturally your bulgur pulao is ready.

Instant Pot Bulgur Pulao

  • Switch on Instant pot in saute mode and dry roast, chana dal, moong dal, brown rice, and bulgur/ cracked wheat for 2 minutes. Keep it stirring it will change color slightly and a nutty aroma starts.
  • Take it out and keep it aside.
  • Now on the saute mode add oil and cumin seeds, chopped ginger, green chillies, curry leaves (optional). And saute for 1/2 minute. Take care not to burn these.
  • After that add onions and saute for another 30 seconds.
  • Then add chopped potatoes, peas and carrot and saute for 2 minutes.
  • Add the bulgur rice and lentil mix in and cook for 2 minutes.
  • Now add salt turmeric powder and 2 cups of water.
  • Close the lid and pressure cook on low for 4 minutes.
  • Allow the pressure to release naturally your bulgur pulao is ready.

Video

Notes

  1. While cooking Bulgar and other grains, water to grain ratio is important for perfect cooking and texture. So take care to use 3 parts water to 1 part bulgur or cracked wheat.
  2. Less is better because more water will make it porridgy consistency.
  3. Adding brow

Nutrition

Calories: 242kcal | Carbohydrates: 43g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 168mg | Potassium: 387mg | Fiber: 10g | Sugar: 2g | Vitamin A: 1487IU | Vitamin C: 42mg | Calcium: 66mg | Iron: 3mg

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