How to make Bisi Bele Huliyana -
Spicy rice and dal mix with porridge consistency.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Rice (चावल), Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल)
Cuisine : Karnataka
Course : Rice
For more recipes related to Bisi Bele Huliyana checkout Jeera Rice, Handi Biryani, Brown Rice Vegetable Pilaf , Jodhpuri Vegetable Pulao . You can also find more Rice recipes like Hyderabadi Chicken Biryani Jaggery And Carrot Rice Kolambi bhaat Seafood Biryani
Bisi Bele Huliyana 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 : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Bisi Bele Huliyana Recipe
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 3-4
Button onions 8-10
Curry leaves 10-12
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 2
Pure ghee 4 tablespoons
Cashewnuts 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
Cinnamon 1 inch stick
Fenugreek seeds (methi dana) 1/4 teaspoon
Cumin seeds 1 teaspoon
Whole dry red chillies 4
Method
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.
Nutrition Info
Calories : 3424 Kcal
Carbohydrates : 436.8 gm
Protein : 81.8 gm
Fat : 149.8 gm
Other : 0
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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.
