How to make Bisi Bele Hulianna
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : kolam rice (कोलम चावल), Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल)
Cuisine : Karnataka
Course : Rice
For more recipes related to Bisi Bele Hulianna checkout Satvik Khichdi, Achari Prawn Rice. You can also find more Rice recipes like Corn Palak Pulao - SK Khazana Sprout Khichdi Chicken Biryani With Brown Rice Ginger Coconut Rice
Bisi Bele Hulianna Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Bisi Bele Hulianna Recipe
kolam rice soaked 1 1/2 cup
Split pigeon pea (toor dal/arhar dal) soaked 3/4 cup
Oil 3 tablespoons
Onion 1 medium
Curry leaves 10-15
Green chillies 2
Sambhar onions peeled 12-15
Potatoes peeled 2 medium
Turmeric powder 1/2 teaspoon
Asafoetida 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Tomatoes 2 medium
Shelled green peas 1/4 cup
Drumstick cut into 1 inch pieces 1
Sambhar powder 2 teaspoon
Pure ghee 4 tablespoons
Tamarind pulp 2 teaspoons
Salt to taste
Mustard seeds 1/2 teaspoon
Dried red chillies broken 2
Curry leaves 10-12
Hulianna masala
Split Bengal gram (chana dal) 1/4 cup
Split black gram skinless (dhuli urad dal) 2 tablespoons
Green cardamoms 4
Cloves 4
Fenugreek seeds (methi dana) 1 teaspoon
Cumin seeds 1 teaspoon
Cinnamon 1 inch stick
Dried red chillies 4
Method
Step 1
Heat oil in a pressure cooker. Slice onion and add along with curry leaves. Slit green chillies and add with sambhar onions and sauté.
Step 2
Cut potatoes into small cubes.
Step 3
Add turmeric powder, asafoetida and red chilli powder and mix. Add potatoes and mix. Add rice and toor dal and mix well. Add 5 cups water and let it come to a boil.
Step 4
Meanwhile for the masala dry roast chana dal, urad dal, green cardamoms, cloves, fenugreek seeds, cumin seeds, cinnamon and dried red chillies in a non stick pan till fragrant. Cool and grind to a powder.
Step 5
Chop tomatoes and add to the cooker. Add green peas and mix. You can also drumsticks if you wish.
Step 6
Add sambhar masala and mix. Close the cooker with the lid and cook under pressure till 3 whistles are given out.
Step 7
Open the lid when the pressure reduces completely.
Step 8
Heat ghee in a shallow non stick pan. Add 4 tsps of the powdered masala and tamarind pulp to the cooker and mix well. Add salt and mix and simmer on medium heat.
Step 9
When ghee in the pan melts, add mustard seeds, red chillies and curry leaves and add to the cooker and mix well.
Step 10
Serve hot with potato chips.
Nutrition Info
Calories : 3141 Kcal
Carbohydrates : 446.5 gm
Protein : 78.8 gm
Fat : 115.7 gm
Other : Iron- 22.9mg
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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.
