Bulgur Carrot Recipe- Authentic Indian-Spiced Bulgur Pilaf

Last Updated on 2 months by Neha Deshmukh

Bulgur Carrot Recipe: Authentic Indian-Spiced Bulgur Pilaf

Hey everyone! I’m so excited to share this recipe with you – it’s a little twist on a classic Indian pilaf, using bulgur wheat instead of rice. I first stumbled upon this combination when trying to incorporate more whole grains into our meals, and honestly, it’s become a family favorite. It’s comforting, flavorful, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This bulgur and carrot pilaf is a fantastic option for a quick weeknight dinner or a flavorful side dish. It’s packed with nutrients, bursting with aromatic Indian spices, and has a lovely texture. Plus, it’s a great way to enjoy a different grain if you’re looking to switch things up from rice. It’s a little bit healthy, a whole lot delicious, and guaranteed to impress!

Ingredients

Here’s what you’ll need to create this flavorful pilaf:

• ½ cup bulgur (approximately 120g)
• 1 cup water (240ml)
• Salt to taste
• 1.5 tbsp oil (approximately 24ml)
• 1 bay leaf
• 2 cloves
• 1 inch piece of cinnamon
• ½ cup onion, thinly sliced (approximately 75g)
• 1 green chili, slit
• ¾ tsp ginger garlic paste (approximately 5ml)
• ¼ cup tomato puree (approximately 60ml)
• ⅓ cup carrot, grated (approximately 75g)
• 2 tbsp coriander leaves, chopped (approximately 6g)
• 1 fistful mint leaves, chopped
• ¼ tsp turmeric powder (approximately 1g)
• 1 tsp coriander powder (approximately 3g)
• ½ tsp chili powder (approximately 2g)
• 1 tsp biryani masala powder (approximately 4g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Bulgur: I prefer using fine bulgur for this recipe, as it cooks quicker and has a softer texture.
• Oil: Any neutral-flavored oil works well – sunflower, canola, or vegetable oil are all good choices.
• Ginger Garlic Paste: Freshly made is always best, but store-bought is perfectly fine in a pinch.
• Biryani Masala: This is the key to that authentic Indian flavor! I’ll talk more about it below.
• Green Chili: Adjust the amount based on your spice preference. Removing the seeds will reduce the heat.

Bulgur: Types and Health Benefits

Bulgur is a whole grain made from cracked wheat. It’s a staple in Middle Eastern and Indian cuisine. There are a few different types: fine, medium, and coarse. Fine bulgur cooks the fastest and is perfect for pilafs and salads. It’s a fantastic source of fiber, manganese, and iron, making it a really nutritious addition to your diet.

Biryani Masala: Regional Variations & Homemade Options

Biryani masala is a blend of spices commonly used in Indian biryani and pilaf dishes. The exact composition varies by region and even household! You can find pre-made biryani masala in most Indian grocery stores. Or, if you’re feeling ambitious, you can make your own! A basic blend includes cumin, coriander, turmeric, chili powder, cardamom, cloves, and cinnamon.

Spices: The Heart of Indian Flavor – Turmeric, Coriander & Chili

Indian cooking is all about the spices, right? Turmeric adds a beautiful color and earthy flavor, plus it’s known for its anti-inflammatory properties. Coriander powder provides a warm, citrusy note, while chili powder brings the heat. Don’t be afraid to adjust the amounts to suit your taste!

Oil: Choosing the Right Oil for Indian Cooking

For Indian cooking, you want an oil with a high smoke point. This means it can withstand high temperatures without breaking down and losing its flavor. Sunflower, canola, and vegetable oil are all good options. Traditionally, ghee (clarified butter) is used, which adds a rich, nutty flavor, but oil is a perfectly acceptable substitute.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the bulgur. Bring 1 cup of water (240ml) to a boil with a pinch of salt. Pour it over the ½ cup of bulgur (120g), cover, and let it sit for 15-20 minutes. This allows the bulgur to absorb the water and become tender. Once it’s ready, drain any excess water and fluff it up with a fork.
2. Now, heat 1.5 tbsp of oil (approximately 24ml) in a pan over medium heat. Add the bay leaf, cloves, and cinnamon stick. Sauté for about 30 seconds, until fragrant. This blooms the spices and releases their flavors.
3. Add the thinly sliced onion and slit green chili. Sauté until the onions soften and turn golden brown – usually around 5-7 minutes. Patience is key here!
4. Stir in the ¾ tsp of ginger garlic paste (approximately 5ml) and cook until fragrant, about a minute. Then, add the ¼ cup of tomato puree (approximately 60ml) and cook for another 2 minutes, stirring occasionally.
5. Time for the spices! Add the grated carrot, ¼ tsp turmeric powder (approximately 1g), 1 tsp coriander powder (approximately 3g), ½ tsp chili powder (approximately 2g), 1 tsp biryani masala powder (approximately 4g), and salt to taste. Cook until the raw smell of the spices disappears, about 3-5 minutes.
6. Stir in the chopped coriander and mint leaves. Cook for 2-3 minutes, until the leaves wilt slightly.
7. Finally, add the cooked bulgur to the masala and mix well. Cover the pan and cook on low heat for 2 minutes, allowing the flavors to meld together.
8. Garnish with fresh coriander and serve hot!

Expert Tips

• Don’t overcook the bulgur! It should be tender but still have a slight bite.
• Toasting the spices in oil is crucial for developing their flavor.
• Adjust the amount of chili powder to your liking.

Variations

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Confirmation: Bulgur contains gluten, so this recipe isn’t suitable for those with gluten sensitivities. You could substitute quinoa for a gluten-free option.
• Spice Level Adjustment: For a milder flavor, reduce the chili powder to ¼ tsp. For a spicier kick, add an extra ½ tsp or a pinch of cayenne pepper.
• Festival Adaptation: This pilaf is a great option for Navratri or other fasting periods, as it doesn’t contain onion or garlic (if you omit the ginger garlic paste).

Serving Suggestions

This bulgur pilaf is delicious on its own, or as a side dish with your favorite Indian curries. It also pairs well with a simple salad or raita (yogurt dip). My family loves it with a side of dal (lentil soup).

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.

FAQs

What is Bulgur and is it Gluten-Free?

Bulgur is a whole grain made from cracked wheat. Unfortunately, it does contain gluten, so it’s not suitable for those with gluten sensitivities.

Can I use a different vegetable instead of carrots?

Absolutely! Peas, beans, or cauliflower would all be delicious substitutes.

How can I adjust the spice level of this pilaf?

Reduce or increase the amount of chili powder to control the heat. You can also add a pinch of cayenne pepper for an extra kick.

What is Biryani Masala, and where can I find it?

Biryani masala is a blend of spices used in Indian biryani and pilaf dishes. You can find it in most Indian grocery stores, or you can make your own!

Can this be made ahead of time?

You can cook the bulgur ahead of time and store it in the refrigerator. Then, simply follow the recipe from step 7 when you’re ready to serve.