Middle Eastern recipe for Burghul Bel Banadura and Chicken Drumstick
A peppery dish made with bulgur, chicken drumsticks and boiled chickpeas
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 35m |
| SERVES | 1 |
For the Burghul
200 gms white bulgur
1 small-sized onion
2 cloves of garlic
1 medium-sized green capsicum
135 gms tomato paste
130 gms boiled chickpeas
1 tbsp cumin powder
1 tbsp black pepper, whole
400 ml chicken broth or 1 cup
Oil to shallow fry and cook
For the Chicken Drumsticks
3 to 4 chicken drumsticks
1 tsp salt
1 tsp black pepper powder
1 tsp garam masala or an Indian mix of spices
Marinate the chicken with salt, pepper and garam masala and keep it aside for 15 to 20 minutes in a cool and dry place.
Then, shallow fry the marinated chicken drumsticks and keep them aside.
Next, in a pan, add cooking oil and heat it. Add diced onions and minced garlic into the pan and fry them on medium heat till they turn slightly brown.
Next, add diced green capsicum and stir for 2 to 3 minutes until cooked well.
Then, add tomato paste to the sautéed vegetables and add a tablespoon of cumin powder, black pepper, and boiled chickpeas.
Once the mix starts simmering, add the soaked burghul and a cup of chicken broth and allow it to cook for 25 minutes.
Serve warm and enjoy.
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