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“This is a very healthy alternative to plain starchy old rice very good for diabetics and people watching their heart. My parents-in-law have this daily with curries and dals as they would have ordinary rice before my f-i-l's bypass surgery. This is good more of a tip than a recipe, actually.”
1hr 25mins

Ingredients Nutrition


  1. Wash the burgul lightly (one rinse) and soak the burgul in the water for an hour.
  2. Put it on the stove in a non-stick pan till it comes to a boil.
  3. Stir and cover simmered till all the water disappears and holes appear on the top of the burghul and it is cooked.
  4. After the first time you may have to adjust the water depending on the quality of burgul you buy.
  5. You may need to add some boiling water if you find the burgul is not done fully.
  6. After the first time the measurements will be clear.
  7. Note:You can fry an onion or even bacon in a little oil, then add the burgul and saute lightly and then add the water for richer variations for those who are not on a no oil/ fat diet.
  8. I make pulaos too out of burgul when my in-laws come visiting.

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