How to make Bisi Bele Bhaat-SK Khazana -
You can call this a Karnataka style khichdi – bursting with myriad flavours it is irresistible
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ambemohar rice, Split pigeon peas (tuvar dal)
Cuisine : Karnataka
Course : Rice
You can also find more Rice recipes like Rainbow Rice Kachche Sabziyon Ki Biryani Sabut Masoor Ki Khichri Nasi Goreng
Bisi Bele Bhaat-SK Khazana Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 26-30 minutes
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Bisi Bele Bhaat-SK Khazana Recipe
Ambemohar rice soaked and drained` 1 1/2 cups
Split pigeon peas (tuvar dal) soaked and drained 3/4 cup
Hulianna masala 2 tablespoons
Oil 3 tablespoons
Large onion sliced 1
Green chillies slit 3
Curry leaves 18-24
Sambhar onions 10-12
Turmeric powder 1/2 teaspoon
Dried red chillies 6
Medium tomatoes quartered 3
Asafoetida (hing) 1/4 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Tamarind paste 1 1/2 tablespoons
Ghee 4 tablespoons
Mustard seeds 1 teaspoon
Cashewnuts 10-12
Fresh coriander sprig for garnish
Method
Step 1
Heat oil in a pressure cooker. Add onion, green chillies and 6-8 curry leaves, mix and sauté till fragrant.
Step 2
Add sambhar onions and turmeric powder and mix. Break 3 dried red chillies, add to the cooker alongwith tomatoes, asafoetida and chilli powder, mix well and cook till the tomatoes turn soft and pulpy.
Step 3
Add hulianna masala and mix well. Add rice, pigeon peas, salt, 5-5½ cups water and tamarind paste, mix well, cover and cook under pressure till the pressure is released 3-4 times.
Step 4
Heat 2 tablespoons ghee in a non-stick pan. Add mustard seeds and sauté till the seeds splutter.
Step 5
Add remaining curry leaves and remaining dried chillies, mix and sauté for 30 seconds. Add this to the cooked rice mixture.
Step 6
Heat remaining ghee in the same pan. Add cashewnuts and fry till browned. Add this to the cooked rice mixture and mix well.
Step 7
Garnish with coriander leaf and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
