Tuesday, April 15, 2014

Bhisibele Rice

Time 30 min
Basmati rice 1 cup
Moong daal 1/4 cup
Tur daal 1/4 cup
Onion 1 medium size chopped lengthwise
Chopped tomato 1 medium size
Bhisibele masala 1.25 tsp
Turmeric powder 1/4 tsp
Ghee 2 tbsp
Water 3 cups
Salt to taste
Veggies cut lenghtwise: Mutter 1/4 cup + Tondli cut into half 1/4 cup + Carrot 1/4 cup + Potato cubes 1/4 cup + Chopped Gobi 1/4 cup + Chopped Eggplant 1/4 cup
Or any other vegetables available at home
Khada masala Bay leaves 2-3 + Pepper 1 tsp + Cloves 5-6 + Cumin seeds 1/4 tsp + Big cardamom 1
Cumin seeds 1/4 tsp + Mustard seeds 1/4 tsp + Pinch of asafoetida+ Dry coconut pieces 8-9 + Groundnuts 2 tbsp + Curry leaves 4-5 + Cashewnuts 2 tsbp

Wash rice and daal with water. Drain the water keep rice aside. 
Cut all vegetables. Keep it aside.  
Heat oil in thick bottom non stick sauce pan or pressure cooker (3 lit). Add cumin seeds, bay leaves, pepper, cloves, green chilies, big cardamom. Saute for few minutes. 
Then add onion and tomato. Saute for about 3-4 min. 
Then add all vegetables. Saute for about 5-6 min. 
Then add rice saute for 3-4 min.
Then add bhisibele powder, turmeric powder and salt. Saute for about 3-4 min. 
Then add hot water and stir well. 
Cover the lid of pressure cooker then whistle for 3 whistles and then immediately release pressure, turn upside down. keep it aside. 
For seasoning heat oil in wok add mustard, cumin, asafoetida, curry leaves, coconut, cashewnuts and groundnuts, saute  till cashewnuts and grounuts gets light golden in colour. Pour on rice and serve.


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a2zindianrecipes by SidRika is licensed under a Creative Commons Attribution 3.0 Unported License.
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