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Bisi Bele Bhath Popular

Category : Rice Specialities

Author : TajRecipe

Date : 10/28/2005

Rating: Rating 3.6 ( 3.6 ) by 27 users

1/2 cup tur dal
1 1/2 cup Rice
onions - a handful
2 Small brinjals
1 Carrot
2 Drumsticks
A small piece of vegetable marrow
Tamarind - size of a lime
12 Red chillies
4 Green chillies
1 tsp Fenugreek seeds
1/2 tsp Aniseeds
4 Cloves
4 Cardamoms
Cinnamon a small piece
20 gms Cashewnut
Grated coconut
Asafoetida a pinch
2 tsp Mustard
1 tsp Coriander seeds
Curry leaves few
1 tsp Poppy seeds
Coriander leaves few
Ghee for frying
Salt to taste
1. Peel onions. Peel and cut vegetables into 1 inch pieces.

2. Wash rice and dal thoroughly. Place it in a container with 21/2 cups of water, a pinch of turmeric powder and chopped vegetables.

3. Heat a little oil in a frying pan. Add the 6 red chillies, fenugreek, coriander seeds and grated coconut. Fry until fenugreek turns golden brown in colour. Powder and keep aside, heat a little oil and fry poppy seeds, cloves, cinnamon, cardamom, aniseeds.

4. Powder and keep aside. Soak tamarind in a little water and extract juice. Heat a little oil, add remaining chillies, mustard, curry leaves and green chillies. When mustard crackles, add to rice and mix well. Add tamarind juice and salt to taste and mix thoroughly.

5.Heat a little ghee and fry Cashewnuts until golden brown in colour.

6. Add to rice along with powdered ingredients and masala powder. Mix well.

Remove from fire.
Add ghee just before serving.

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