I made this Bulgur Biriyani last Sunday. We loved the nutty flavor of this Biriyani and it does not get mushy like broken wheat. If you do not have Bulgur, you can also use broken Wheat for this recipe.
Bulgur – 1 ½ cup
Oil – 1 tbsp
Ghee – 1 tbsp
Cinnamon Stick – 1 piece
Star Anise – 1
Cumin Seeds – 1 tsp
Black Pepper Corns – 10 to 12
Medium sized Onion – 2 (sliced)
Carrot – 1 (cut into medium thin pieces)
Beans – 100 Gms (cut into 1 inch long pieces)
Medium Sized Potato – 1 (cut into medium thick pieces)
Medium sized Tomato – 2 (chopped)
Fresh or Frozen Peas – ¼ cup
Turmeric Powder – ¼ tsp
Coriander Seed Powder – 1 tsp
Red Chilli Powder – ½ tsp
Salt – to suit taste
Chopped Cilantro – 2 tbsp
Biriyani Masala Powder – ½ tsp
Water – 2 cups
Dhania/Cilantro – 2 fistfuls
Pudhina/Mint leaves – 1 fistful Or Pudhina Powder – 1 tsp
Ginger – 1 inch long piece
Garlic Pods – 6
Green Chillies – 2
Dry roast the Bulgur for 3 to 4 minutes in low medium flame in a pa,. Transfer to a plate.
Heat a tbsp of Oil in the same pan. Add Star Anise and Cinnamon Stick. Roast for few seconds. Add Cumin Seeds and whole Pepper Corns. When they start crackling, add the sliced Onions and sauté them pink.
Grind the ingredients given under “to grind column” into a fine paste with little water. Add this paste to the above. Cook till the Oil starts separating from the masala.
Add Carrots, beans, Potato, Green Peas and Tomatoes. Mix well. Add the Turmeric Powder, Coriander Powder, Red Chilli Powder and Salt. Cook for 2 to 3 minutes in low flame. Add the roasted Bulgur and cook for another 3 to 4 minutes.
Add water. Mix and adjust the Salt. Add chopped Cilantro, Biriyani Masala and a tbsp of Ghee. Stir well. Cook everything in a pressure cooker in low flame for 4 to 5 minutes. Switch off the flame and allow the steam to escape on its own. Once the steam has escaped, open the lid. Fluff the Bulgur gently with a fork. Transfer everything to a serving bowl. Garnish with Cilantro. Serve hot with Raita and pickle.