Bhisibele Rice

Time 30 min

Ingredients

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

Seasoning

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

Method

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.