Dalia pulao is broken wheat pulao or cracked wheat pulao. Dalia pulao recipe is a preparation of broken wheat and vegetables. Dalia has lots of health benefits as it is very nutritious and fibrous. And the good news is that it helps in losing weight. Dalia, being high in fiber, keeps full for long. There are a number of vegetable dalia pulao recipes. And this one is my favorite dalia pulao recipe. Frankly speaking, I am not fond of dalia, and when I say this one is my favorite I mean even I relish this vegetable dalia pulao recipe.
Broken wheat pulao calls for broken wheat (obviously). The interesting part about this vegetable dalia pulao recipe is that dalia and vegetables are first cooked separately and then combined and cooked. You can add in the vegetables of your choice. In this dalia pulao recipe carrots, peas, cauliflower and tomatoes have been used. Cracked wheat pulao should be cooked in clarified butter i.e. ghee for maximum flavor. Some variations to the vegetable dalia pulao recipe have been given in the suggestions section that follows the how to make dalia pulao part.
Other similar recipes on the blog are vegetable dalia recipe, matar pulao recipe etc.
1. Heat ½ tsp clarified butter (ghee).
2. Add 1 cup broken wheat (dalia).
3. Roast on low flame till it turns brown and aromatic.
4. Add 3 cups water.
5. Add ½ tsp turmeric powder (haldi).
6. Add salt to taste.
7. Cook on high flame till 1 whistle. There after cook for 2-3 minutes. Let the pressure release. Dalia should be absolutely soft. Keep aside for now.
8. In another pan heat the remaining clarified butter.
9. Add 1 tsp cumin seeds (jeera) and a pinch of asafetida (heeng) and cook till aromatic.
10. Add vegetables i.e. ½ cup chopped cauliflower, ¼ cup chopped carrots, ½ cup peas and a pinch of salt. (Tip: Little salt helps in faster cooking of the vegetables). Cook till vegetables turn a bit soft but remain crunchy.
11. Add 1 tsp ginger chilli paste. Cook for 1 minute.
12. Add 2 chopped tomatoes.
13. Cook till they turn soft.
14. Add cooked dalia.
15. Add chopped coriander leaves.
16. Add juice of 1 lemon. Mix well with a light hand.
17. Finish off with ¼ tsp black pepper powder.
18. Serve hot with yogurt. Bon appétit.
PREP TIME 15 minutes
COOK TIME 15 minutes
TOTAL TIME 30 minutes
1. Heat ½ tsp clarified butter (ghee).
2. Add 1 cup broken wheat (dalia).
3. Roast on low flame till it turns brown and aromatic.
4. Add 3 cups water.
5. Add ½ tsp turmeric powder (haldi).
6. Add salt to taste.
7. Cook on high flame till 1 whistle. There after cook for 2-3 minutes. Let the pressure release. Dalia should be absolutely soft. Keep aside for now.
8. In another pan heat the remaining clarified butter.
9. Add 1 tsp cumin seeds (jeera) and a pinch of asafetida (heeng) and cook till aromatic.
10. Add vegetables i.e. ½ cup chopped cauliflower, ¼ cup carrots, ½ cup peas and a pinch of salt. (Tip: Little salt helps in faster cooking of the vegetables).
11. Add 1 tsp ginger chilli paste. Cook for 1 minute.
12. Add 2 chopped tomatoes.
13. Cook till they turn soft.
14. Add cooked dalia.
15. Add chopped coriander leaves.
16. Add juice of 1 lemon.
17. Finish off with ¼ tsp black pepper powder.
18. Serve hot with yogurt. Bon appétit.
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