Daliya Pulao, also called Broken Wheat Pulao, is a light, nutritious one-pot meal made with broken wheat (dalia) and mixed vegetables. Learn to make this wholesome dish in the Instant Pot or on the stovetop in just 30 minutes. It is perfect for a weeknight dinner with raita.
Daliya, also called cracked wheat or broken wheat, is popular all over the wheat-consuming regions of North India. It is a type of dried, cracked wheat that can be used in sweet or savory dishes. I have shared the recipe for lapsi, a sweet dish made with daliya.
This daliya pulao is similar to rice pulao and quinoa pulao recipes. It follows the same method for making it in a pressure cooker. You can also make it as a daliya khichdi by adding more water when cooking the daliya.
This same recipe can be used to make Bulgur Pilaf too. Even though bulgur is not exactly the same as daliya, the recipe works well for bulgur wheat.
Growing up, my mom made the sweet version of daliya more frequently. However, now I like this savory daliya much more. I love to make this easy one-pot meal for weeknight dinners, as it comes together with minimal effort. This nutritious and filling meal is excellent for the whole family.
This quick and easy recipe is made in an Instant Pot but can be made in a traditional pressure cooker. I have included the details in the recipe below.
Table of Contents
What is Daliya or Broken Wheat?
Daliya is a whole wheat grain that is cleaned, broken, and processed to be coarse. It is known by many names, such as Sambha Rava and Godhuma Rava. It is also commonly known as cracked wheat or broken wheat. Daliya is a very common ingredient in Indian cuisine and is used to make a variety of recipes, such as this pulao, upma, and daliya kheer.
Ingredients
Daliya: You can find it easily at Indian grocery stores. You can use fine or coarse varieties in this recipe. If you can’t find daliya, you can also use bulgur in this recipe. Even though they are not the same, bulgur can be used in this recipe. The only change would be that it can cook quicker than broken wheat, as it is parboiled.
Whole Spices: I used bay leaf, cinnamon, cloves, cardamom, black peppercorns, and cumin seeds. It is okay to make this daliya pulao without whole spices, too, but I love the sweet aroma they add to the final dish.
Aromatics: We will add green chili, onions, and ginger. I added finely diced yellow onions and used freshly grated ginger.
Tomato: Adds a little tangy taste to the dish. However, you can also make this daliya pulao without tomatoes.
Spices: This pulao is mildly spiced, so feel free to increase the spices to your taste. I have used turmeric powder, red chili, coriander powder, and salt.
Vegetables: You can use fresh or frozen veggies of your choice. I have used a frozen mix of carrots, green peas, corn, and green beans. Other options include bell peppers, mushrooms, and cauliflower, among others.
Garnish: I like to sprinkle a little lemon or lime juice over the daliya once it’s cooked. Garnish with chopped cilantro leaves.
Recipe Tips
Vegetables: You can use fresh or frozen veggies in this recipe. Use veggies you have on hand and easily customize this pulao.
Ghee: This daliya tastes even better when made with ghee. Top with a dollop of ghee before serving.
Use Bulgur: You can use bulgur wheat instead of daliya in this recipe. The only change would be that the cooking time will be a little lower. Bulgur is parboiled or steamed, then dried and crushed into grains. Hence, it cooks faster than daliya.
Daliya Khichdi: This same recipe will work well for making daliya khichdi. Just add 1 cup more water when cooking the daliya.
Storage: Daliya pulao can be stored in an airtight container in the refrigerator for up to 3 days. If it gets too dry, add a sprinkle of water.
How to Serve Daliya Pulao?
Daliya pulao is best served hot, topped with a spoonful of ghee. Pair it with cooling raita and kachumber salad on the side.
Give this easy and nutritious Daliya Pulao a try and let me know in the comments how it turns out.
Fun fact: This was the sixth recipe I posted when I started this food blog. Below is the original image I had shared 🙂
More Pulao Recipes To Try
Rice & Grains
Chana Dal Pulao
Rice & Grains
Peas Pulao (Matar Pulao)
Rice & Grains
Chicken Pulao
Rice & Grains
Beet Rice Pilaf / Beetroot Rice – Instant Pot
Instant Pot Daliya Pulao (Bulgur Pilaf)
Equipment
Video
Ingredients
- 1 tablespoon Ghee or Oil
- 1 cup Onion, finely diced
- 1/2 cup Tomato, chopped
- 1 Green Chili Pepper, chopped
- 2 teaspoon Ginger, grated
- 2 cups Mixed vegetables, (green peas, carrots, beans, corn)
- 1 cup Daliya (Broken Wheat), or you can use bulgur wheat
- 2 3/4 cup Water
- 1-2 teaspoon Lemon or Lime juice , optional
- Cilantro, to garnish
Whole Spices
- 1 Bay leaf (Tej Patta)
- 3 Cloves (Laung)
- 2 Green Cardamom (Elaichi)
- 1 inch Cinnamon (Dalchini)
- 10 Black Peppercorns, whole
- 1 teaspoon Cumin seeds (Jeera)
Spices
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Salt, adjust to taste
Instructions
- Heat the instant pot in Sauté mode and add oil. Add the whole spice and let them saute for a minute until they release their aroma.
- Add green chili, onions, and ginger. Sauté for 3-4 minutes until onions are lightly golden.
- Add tomato and spices. Stir and saute for 3 minutes.
- Add the mixed vegetables, daliya, and water. Give it all a good stir. Scrape anything stuck to the bottom and deglaze the pot. Close the lid with the vent in the sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for 5 minutes.
- When the Instant Pot beeps, let the pressure release naturally for 10 minutes. Then release the pressure manually (10 minutes NPR). Add the lemon juice, and garnish with cilantro. Serve daliya pulao hot with raita.
Stovetop Pressure Cooker
- Follow the same steps on medium-high heat in a stovetop pressure cooker until adding the daliya, veggies, and water. Then pressure cook for 3 whistles. Let the pressure release naturally, then open the lid. Add the lemon juice and garnish with cilantro leaves. Enjoy daliya pulao with raita.
Excellent recipe! I pretty much made it as written, including yellow bell pepper, carrot, and green peas as my veggies. Very colorful, delicious, and healthy! I opted for 500ml of water (per the metric measurements) rather than 2-3/4 cups (per the US Customary) based on another reviewer’s comment and that worked out perfectly! Also, the recipe card does not indicate when to add the garlic so I tossed it in with the onions. I will certainly make this again!
Hi Kathy – Happy to hear you enjoyed the recipe. Thanks for sharing your feedback!
How much water needs to be added? Thanks.
Hello – I have included amount of water to be added in the recipe card. You can click “jump to recipe” at the top of the post to get to the recipe ingredients.
Loved this recipe always make it for lunchtime and so satisfying too 🙂
Thanks for sharing this recipe
Hi Aparna – Glad to hear you enjoyed it!
Although in the step-by-step guide there is no mention of Garlic, I am guessing we add it when we add cumin seeds?? Is that correct? I have made it for lunch again today 😀
I tried this recipe and was amazed that it came out very delicious 😋
Hi- So happy to hear that. Thank you for sharing it back 🙂
Previously tried with pressure cooker, this time tried with Instant pot with double quantity. Recipe says for 1 cup cracked what , to use 2 and 3/4 cups of water. I think 2 cups water should suffice. Otherwise came out well.