BULGAR VEGGIE PILAF
Rich, flavorful pilaf, loaded with savory vegetables having warm notes of spices and the richness of desi ghee. Perfect for bulk cooking and enjoying anytime…anywhere.
Course
Main Dish
,
Snacks
Cuisine
Indian
Servings
Prep Time
4
people
5
minutes
Servings
Prep Time
4
people
5
minutes
Ingredients
1
cup
Bulgar/Cracked What/Dalia
1
cup
Chopped Carrot
1/2
cup
Green Peas
1/4
cup
Finely chopped Onion
1-2
cloves
Garlic (Chopped)
1
tsp
Cumin Seeds
1/4
tsp
Turmeric Powder
1/4-1/2
tsp
Red Chilli Powder
2-3
Curry Leaves
1-2
tbsp
Desi Ghee
2 1/2
cups
Water
1
Green Chilli (Put a slit in the middle)
(Optional)
Instructions
Add 1 tbsp Ghee to a pot and roast the bulgar for a few minutes.
Once roasted, take the bulgar out of the pot and put side.
In the same pot, add the rest of the ghee and crackle the cumin seeds and green chilli.
Add the onion and garlic and give a good stir.
Once the onions becomes golden brown, add the bulgar back in the pan along with the spices and veggies. Mix well.
Add 2-3 cups of water and cook on high heat.
When almost 80% of the water has evaporated. Cover the pot with a lid and let it simmer on low heat for 7-10 minutes.
Enjoy warm.
Recipe Notes
I use
this
brand of bulgar.
Any oil or butter can be used instead of desi ghee
To make it less spicy omit the green chilli and add less amount of red chilli.
I had frozen peas and carrot mix on hand so I used them. You can use any veggies you want. Make sure they are chopped to the same size.
Roasting the bulgar enhances the flavor.
As there is no liquid, this dish can easily be prepared ahead and taken to work or school.
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