Bulgur - 1/2 cup
Water - 1 cup
Onion - 1/2 cup thinly sliced
Green Chilli - 1 slit
Ginger garlic paste - 3/4 tsp
Tomato puree - 1/4 cup
Carrot - 1/3 cup grated
Coriander leaves - 2 tbsp finely chopped
Mint leaves - fistful (chopped)
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Chilli powder - 1/2 tsp
Biryani masala powder - 1 tsp (available ready made)
For the seasoning
Oil - 1 -1 1/2 tbsp
Bay leaf - 1
Cloves - 2
Cinnamon - 1 inch piece
Coriander leaves - 1-2 tbsp finely chopped
1.Bring 1 cup of water to rolling boil with a little salt. Pour it over the bulgur, stir and keep it covered. Let it sit for 15-20 minutes. It gets cooked as it is already pre-cooked. Drain off excess water, fluff it with a fork and keep it ready.Cut onions lengthwise and keep it aside. Blend 1 raw tomato and keep it ready.
2.Heat oil in a pan, add bay leaf, cinnamon, cloves and saute for a few seconds.Add thinly sliced onions, green chillies and saute until onions turn transparent.Add ginger garlic paste and saute for a few more minutes. Then add tomato puree.
3.Add grated carrot, turmeric powder, coriander powder, chilli powder, biryani masala powder and salt needed.Cook for a few minutes until the raw flavor of the tomato and the spice powder goes.Add coriander and mint leaves, mix well and cook for a further 2-3 minutes.
4.Add cooked bulgur, mix well to coat the masala and cook covered for another 2 minutes.Remove from heat, garnish with finely chopped coriander leaves and serve hot with salad or any raitha of your choice.