Sanjeev Kapoor

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Bisi Bele Huliyana  Recipe

Spicy rice and dal mix with porridge consistency.

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 31-40 minutes

Servings : 4

Bisi Bele Huliyana

Main Ingredients

Rice, Split pigeon pea (toor dal/arhar dal)





Level Of Cooking



  • Rice
    1 1/2 cups
  • Split pigeon pea (toor dal/arhar dal)
    3/4 cup
  • Tamarind pulp
    3 tablespoons
  • Oil
    5 tablespoons
  • Onion sliced
    1 medium
  • Green chillies slit
  • Button onions
  • Curry leaves
  • Turmeric powder
    1/2 teaspoon
  • Tomatoes quartered
    3 medium
  • Asafoetida
    a pinch
  • Red chilli powder
    1/2 teaspoon
  • Salt
    to taste
  • Mustard seeds
    1/2 teaspoon
  • Whole dry red chillies
  • Pure ghee
    4 tablespoons
  • Cashewnuts
  • Hulianna masala
  • Split Bengal gram (chana dal)
    1/4 cup
  • Split black gram skinless (dhuli urad dal)
    2 tablespoons
  • Green cardamoms
  • Cloves
  • Cinnamon
    1 inch stick
  • Fenugreek seeds (methi dana)
    1/4 teaspoon
  • Cumin seeds
    1 teaspoon
  • Whole dry red chillies


Step 1

Soak the rice and dals separately for twenty minutes and drain. Heat three tablespoons of oil in a pressure cooker and sauté onion. Add green chillies, sambhar onions, curry leaves and turmeric powder. Add rice and dals with five cups of water. Bring to a boil.

Step 2

Add tomatoes, asafoetida, red chilli powder, tamarind pulp and salt. Stir well and add huliyana masala. Cover and pressure-cook for five minutes. Open the lid when cool and stir. Check consistency. If it is too dry, add a little warm water.

Step 3

Heat remaining oil and temper it with mustard seeds and whole red chillies. Add to rice. Heat pure ghee and fry the cashewnuts to light brown and add to the rice, along with the ghee. Mix well and serve hot.

Chef Tip

You can add any vegetables of your choice to Bisi Bele Huliyana. The consistency of this dish should be loose and porridge-like. Make this only with regular rice and not with long grain varieties like basmati etc.

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