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Bisibela Bath
Category : Pulao, Rice, South Indian lunches
Servings : 3
Time Taken : 30-45 mins
Rating :
Method
- Heat 1 tbsp ghee in a vessel and add all the above spices except asafoetida and fry them on low heat for 2 mts stirring constantly.
- Add asafoetida just before you remove the spices off the heat.
- Cool and make a coarse powder of the spices.
- Heat 1 tbsp oil and 1 tbsp ghee in a vessel and fry the onions till transparent.
- Add the vegetables, salt and pinch of sugar, cook them under steam till almost cooked or 3/4th cooked.
- Now add the cooked rice and dal and mix well.
- Add tamarind extract, 2 tsps of the ground masala powder, salt and grated coconut and mix thoroughly.
- Let it sit covered for 40 to 45 minutes on low heat so that the masalas and flavours are well absorbed.
- Add 3 cups of water and mix well and pressure cook for 3 minutes or one whistle.
- If you don't have a pressure cooker,cover with a lid and cook on low flame.
- Generally the consistency of the rice is like a thick dosa batter.
- If you like to have the rice thick reduce the water quantity to 2 cups.
- Serve hot with melted ghee, papadam and pickle of your choice.
Ingredients:
2 cup - long grained rice (cook the rice till soft and mushy)
1 small cup - tur dal (red gram) (cook the dal till soft and well cooked)
2 cups - mixed vegetables cubed (carrots, beans, potatoes, peas)
1 cup - tamarind juice (soak lemon sized ball of tamarind in 1 cup of warm water for 20 minutes and extract the juice)
2 - onions, finely sliced
1 tbsp - oil
1 tbsp - ghee
1 tbsp - grated coconut
salt to taste
2 cup - long grained rice (cook the rice till soft and mushy)
1 small cup - tur dal (red gram) (cook the dal till soft and well cooked)
2 cups - mixed vegetables cubed (carrots, beans, potatoes, peas)
1 cup - tamarind juice (soak lemon sized ball of tamarind in 1 cup of warm water for 20 minutes and extract the juice)
2 - onions, finely sliced
1 tbsp - oil
1 tbsp - ghee
1 tbsp - grated coconut
salt to taste
For Masala:
1 tbsp - ghee
1 tbsp - coriander seeds
1/2 tsp - cumin seeds
5 - dry red chillies
1 tbsp - raw rice
1/2 tsp - urad dal (black gram dal)
1/2 tsp - channa dal (bengal gram dal)
1 stick - cinnamon
4 - cloves
10 - curry leaves
1/2 tsp - mustard seeds
1 tbsp - grated fresh coconut(you can use dessicated coconut)
1/4 tsp - asafoetida
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