Bulgur Biryani Recipe


Bulgur - 1/2 cup

Water - 1 cup 

Salt needed

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)

Spice Powder 

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

For Garnishing 

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.