As I grew into my twenties my fetish for newer and experimental cuisine took hold and since then I try using familiar ingredients in unfamilar ways. Made this delicious burghul for weekend lunch and both my hubby and I loved it steaming hot.
To be coarse ground
Ginger - 2" piece
Garlic - 4-5 cloves
Green chillies - 4 Nos (more or less)
Fennel seeds (saunf/perumjeerakam) - 1 teaspoon
Cinnamon - 1" stick
Cardamoms - 2 Nos
Star anise - 1 No
Red chilli powder - 1 teaspoon (more or less)
Turmeric powder - 1/4 teaspoon
Coriander powder - 1 teaspoon
Chopped cilantro (coriander leaves) - a liberal handful
Freshly squeezed lemon juice - 2 teaspoons
Rinse and drain the burghul wheat. Heat a teaspoon of oil directly in a pressure cooker or biriyani pot and saute the whole spices for a minute before adding the sliced onions. Saute onions till translucent and add the ground paste, keep stirring till a lovely aroma emanates. Add all the chopped vegetables, tomato, burghul, and the masala powders. Pour in 2 cups of water. Close lid and cook for 4 whistles in medium flame. Once the pressure has vent, open lid , add the chopped cilantro, salt and lemon juice. Stir well and replace lid for flavours to mingle. Transfer to serving dish and serve hot with raita of choice. I served mine with a simple cucumber-cilantro raita.