Bisi Bele Bhath (Original Method)

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This is the original method to make Bisi bele bhath. The raw rice is added to the Huli (Sambhar) and cooked in it using a method similar to a risotto. While this takes a little longer to make, the results are worth it. The rice absorbs all the flavors as it cooks slowly and breaks down, resulting in a more creamy and smooth texture. This dish is traditionally served with a tomato and onion raita and fried Hapla (Papad) or Sandigae.

Bisi Bele Bhath (Original Method)

Servings 8 servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes

Ingredients

  • Green peas 1 cup
  • Green beans (cut in small pieces) 1 cup
  • Carrots (chopped into small pieces) 1 cup
  • Rice 1 cup
  • Toor Dal 1 cup
  • Dry (dessicated) coconut 1 cup
  • Curry Leaves 10 – 15 leaves
  • Tamarind paste 2 tablespoons
  • Turmeric (Haldi, Arshna) ½ teaspoon
  • Cashew ¼ cup
  • Salt to taste

Masala

  • Coriander Seeds (Dhania) 1 cup
  • Red Chillies 1 cup
  • Chana Dal 1 tablespoon
  • Urad Dal 1 tablespoon
  • Fenugreek (Methi) 1½ teaspoons
  • Cumin seeds (Jeera) 1 teaspoon
  • Cinnamon (Dal Chini) 1u0022 piece
  • Cloves (Lavang) 2
  • Asafoetida (Hing) ¼ teaspoon
  • Marathi moggu (Capers) (optional) 1 teaspoon
  • Vegetable Oil 4 tablespoons

Instructions

Masala

  • Shallow fry coriander seeds, red chillies, chana dal, urad dal, fenugreek, cumin seeds, cinnamon, cloves, marathi moggu and asafoetida with a little oil.
  • Dry grind into a powder.
  • Shallow fry dry coconut separately until golden brown. Add this to the powder and grind once again.

Bhath (rice)

  • Cook all the vegetables until they are half cooked. Pressure cook the toor dal and add to the vegetables. Add turmeric.
  • When vegetables are ¾ cooked, add salt, tamarind paste, curry leaves and asafoetida. Add bisi bele bhath masala for desired level of spiciness. Let it boil for 15 minutes.
  • Add rice. Boil water in a separate vessel. After adding rice, stir constantly. Add hot water until it becomes thick. The rice should cook in the sambhar (dal). Add salt and cook for a few minutes.
  • The bhath will become very thick when it cools. So, it is better to add water and keep it reasonably thin while cooking. Set this aside.
  • Make Oggarnae. In a pan, heat 2 tablesppons of oil. Add mustard. After the mustard pops, add asafoetida, 2 pieces of red chilli and cashews. Cook until cashews are light brown. Add this seasoning to the bhath.
  • Serve hot with raita or chips.
Calories: 300kcal
Course: Recipe
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