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Bisi Bele Bhaat

Bisi Bele Bhaat
Recipe type: Appetiser
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
This traditional spicy rice dish from karnataka is quite addictive – served piping hot topped with lots of ghee and accompanied by fried papads and a cool raita, it is almost impossible to say no to! improvise by adding field beans, peas, kidney beans or other legumes along with the vegetables, for an extra-strong protein boost! victims of this lightning-fast age need not miss out on this delicacy; you can make it using readymade bisi bele bhaat masala instead of grinding the spices.
  • For The Masala (makes Approx. ¼ Cup)
  • 1 tbsp coconut oil or any other refined oil
  • 1 tbsp chana dal (split Bengal gram)
  • 1 tbsp urad dal (split black lentils)
  • 12 mm ( ½”) piece cinnamon (dalchini) (optional)
  • ¼ cup grated dry coconut (kopra)
  • 5 whole dry Kashmiri red chillies , broken into pieces
  • 2 tbsp coriander (dhania) seeds
  • Other Ingredients
  • ½ cup toovar (arhar) dal , soaked for an hour and drained.
  • 2 tsp coconut oil or any other refined oil
  • ½ tsp turmeric powder (haldi)
  • salt to taste
  • 1 cup raw rice (chawal)
  • ¼ cup finely chopped french beans
  • ¼ cup finely chopped carrots
  • ½ cup finely chopped potatoes
  • ½ cup finely chopped capsicum
  • ¼ cup shallots (madras onions)
  • 1 drumsticks (saijan ki phalli / saragavo) , cut into small pieces
  • 5 to 7 curry leaves (kadi patta)
  • 2 tbsp tamarind (imli) pulp
  • 1 tbsp ghee for serving
  1. For the masala
  2. Heat the oil in a pan, add all the ingredients and sauté on a slow flame for 4 to 5 minutes or till they turn golden brown in colour, while stirring continuously.
  3. When cool, blend in a mixer to a fine powder. Keep aside.
  4. How to proceed
  5. Clean, wash and soak the rice for about 2 hours. Drain and keep aside.
  6. Combine the toovar dal, oil, turmeric powder, salt and 6 cups of water in a deep pan, mix well, cover and cook on a medium flame for 10 to 12 minutes.
  7. Add the rice, French beans, carrots, potatoes, capsicum, shallots and drumsticks, mix well and cover and cook on a medium flame for 10 to 12 minutes or till the rice and dal are cooked. (they should be soft and slightly over cooked)
  8. Add the prepared masala, curry leaves and tamarind pulp, mix gently and cover and cook on a slow flame for another 5 minutes. Add the ghee and serve hot.
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