INDIAN-INSPIRED 'SPICY BULGUR PILAF' RECIPE

INDIAN-INSPIRED 'SPICY BULGUR PILAF' RECIPE

In this episode, I'd like to share with you, 'Indian Inspired Bulgur Pilaf' recipe. I love both Indian cuisine spices and bulgur pilaf, so I wanted to combine them in a recipe. And it turned out so well, also very easy to make. But you can use uncooked Basmati rice, instead of bulgur, if desired. Also, feel free to adjust the spices to taste. Hope you give this recipe a try!

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INGREDIENTS
1 cup coarse bulgur
2 cups hot water
1 small onion
2 tbsp butter (or ghee)
1 tbsp olive oil (omit if using ghee)
1 bay leaf
5 cloves
3 green cardamom pods
1/8 cinnamon stick
1 heaping tsp sweet paprika
1 leveled tsp cumin seeds
1/2 leveled tsp ground coriander (or garam masala)
1 tsp or to taste salt
A pinch of black pepper

DIRECTIONS
Rinse bulgur thoroughly, drain and set aside until needed.
Peel the onion, then cut into cubes.
Heat the butter and olive oil in a large, non-stick pan, over medium low heat.
Add onion, sprinkle a pinch of salt and pepper.
Sautee for about 5-6 minutes or until tender, stirring occasionally.
Add the whole spices; bay leaf, cardamom, clove and cinnamon stick, mix.
Add the cumin seeds, mix again.
Add bulgur and sautee for about 1 minute, stirring constantly.
Then add the ground spices.
Sweet paprika, coriander, salt and a pinch of black pepper.
Mix well.
Add 2 cups hot water.
Bring to a boil, over medium high heat, stirring constantly.
Then, reduce heat to the lowest possible setting.
Cover and cook for about 12-14 minutes, or until all the water is absorbed.
Check for doneness, turn off the heat.
Cover the pan with paper towel, then the lid.
Let rest for 10 minutes.
Remove and discard the whole spices, using a spoon.
Mix bulgur pilaf gently.
Transfer to a serving plate and enjoy.
It has a rich, spicy flavor and I think it goes well with any chicken dish.

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