BisiBele Anna (Bisibele Bhat) - A traditional rice recipe


Hey Friends!!

I often call myself a true symbol of "Diversities in India" as I have seen so many cultural backgrounds in my family itself...
The Maharashtrian brahmin upbringing of my father with a hint of Karnataka values of my mother, 
The Konkan special delicacies by my maternal grandmother (if it wasn't for her, I am not sure whether I would ever be a foodie)   
And now "Choti Bahu" of a Gujarathi household - I have captured the most of western India... 
Not to forget the western lifestyle lessons from television and the internet :)
And that's how you will see an amazing variety of dishes on my blog... 

Today going SOUTH with BisiBele Anna

Bisibele rice

 
Bisi Bele Anna is a traditional and flavourful variety of lentil rice in Karnataka. Today I am sharing an authentic recipe for bisi bele rice along with its masala that was shared by my mother... 

Bisibele Anna is often mirrored with Sambar Bhat, however, both have very different ways of cooking. The literal translation of Kannada words Bisi Bele Anna is Hot Lentil Rice and is quite a go-to comfort food in almost all households of South India. There are several ways in which this is made however, I prefer the following recipe as we can make-ahead this masala powder and store it making our cooking experience much easy.

 A Few Pro Tips
  1. Store the Masala in Air Tight container for a longer shelf life 
  2. Choice of Vegetables is totally up to you, however, it's important to maintain a balance between veggies and rice so that the vegetables do not overpower the dish
  3. I generally pressure cook Rice and Toor Dal separately, you can cook together as well 
First Lets Make the MASALA 

Ingredients
  • Poppy Seeds (Khuskhus): 1 teaspoon
  • Sesame Seeds (Til): 1 teaspoon
  • Cumin (Jeera): 1 teaspoon
  • Fenugreek Seeds (Methi): 1/4 teaspoon
  • Pepper cons (Miri): 1/2 teaspoon
  • Cardamom (Elaichi): 3 pods
  • Cinnamon Stick (Dalchini): 1 inch
  • Cloves (Lavang): 3
  • Dry Coconut: 2 tablespoon
  • Chana Dal: 4 teaspoons
  • Urad Dal: 2 teaspoon
  • Coriander Seeds (Dhana): 4 teaspoon
  • Vegetable Oil: 1 teaspoon 
  • Kashmiri Red Chillies (Dried): 7-8
  • Curry Leaves: 10 - 12
  • Asafoetida / Hing: a pinch
Masala Prep
  • Dry roast Poppy Seeds (Khuskhus), Sesame Seeds (Til), Cumin (Jeera), Fenugreek Seeds (Methi), Pepper cons (Miri), Cardamom (Elaichi), Cinnamon Stick (Dalchini), Cloves (Lavang) and Dry Coconut  in a saucepan
  • When aromatic transfer to a mixer-jar
  • In the same saucepan dry roast Chana Dal, Urad Dal, Coriander Seeds (Dhana)
  • Once the dal is light brown and aromatic transfer to the same mixer-jar as earlier dry spices
  • Add oil to the saucepan and roast red chillies and curry leaves
  • Transfer to the mixer jar and add hing 
  •  Grind into a fine powder (DO NOT ADD WATER)
Tadaaaa!!!! Bisibele Masala is ready (Store well)


Bisi Bele Anna Ingredients 
  • Cooked Rice: 2 cups
  • Cooked Toor Dal: 1 Cup 
    (Bothe pressure cooked)
  • Carrot (peeled and chopped): 1 small
  • Green Peas:  2 tablespoon
  • Potato (peeled and cubed): 1 small
  • French Beans (Chopped): 5-6
  • Onion (Peeled and sliced): 1 small 
  • Peanuts: 2 tablespoon
  • Turmeric/ Haldi: 1/2 teaspoon
  • Salt: As per taste
  • Tamarind Extract: 1/2 cup  (I generally soak 1 tablespoon tamarind in 1/2 cup lukewarm water for 15 - 20 mins)
  • Jaggery: 1/2 teaspoon
  • Ghee / Oil: 1 tablespoon
  • Bisi Bele Masala
For Tempering
  • Ghee: 2 tablespoon
  • Mustard (Rai): 1/2 teaspoon 
  • Dried Red Chilli: 1/2 teaspoon
  • Asafoetida / Hing: a pinch
  • Curry Leaves: Few
  • Cashewnuts: Optional
Prepration
  • Place a large kadhai over medium heat and add Carrots, Green Peas, Potato, French Beans and Peanuts
  • Add Haldi, 1 tsp salt and 2 cups water and cover the Kadhai 
  • Let the vegetables cook for about 5 to 7 minutes (check if the veggies are soft if not cook for a minute of 2 more) 
  • Once vegetables are cooked add tamarind extract, jaggery, onion petals - boil for 8 - 10 minutes on medium flame
  • Next, add cooked rice, toor dal, and 1 cup water and mix well
  • Add 5 teaspoons of the grounded bisibele anna masala and simmer for 15 - 20 minutes
  • Do not forget to check every 5 minutes - else rice can stick to the kadhai 
  • Adjust water when necessary (it should be a semi-liquid consistency)
  • Meanwhile temper the mustard, dried red chili, hing, curry leaves and cashews 
  • Pour the tempering over bisibele anna
  • Mix well
TADAAAAA! Its ready serve piping hot with papadam & raita


It can be great for lunch, dinner as well as weekend brunch... 

Make this south Indian traditional delicacy and  share your experiences with me on Facebook, Instagram with #VANNFoodLibrary




































Comments

Post a Comment