Скачать или смотреть Quick Bisi Bele Bhaath | क्विक बिसी बेले भात | Rice Recipes | Sanjeev Kapoor Khazana

There are dishes that comfort you, and then there are those that embrace you with warmth in every bite. Today, Chef Anupa brings you the soul-warming 'Quick Bisi Bele Bhaath', a dish that’s truly bursting with South Indian essence. ✨

This recipe combines rice, lentils, tamarind, and a special spice mix to create a delightful medley of tangy, spicy, and earthy flavours. The best part is how quickly it comes together, giving you all the richness of an authentic classic without the long cooking time.

Get ready to enjoy it as a hearty one-pot meal or pair it with crunchy papad and a drizzle of ghee for the ultimate comfort experience. Every serving is a bowl of happiness you’ll find yourself coming back to again and again. 😋💛

QUICK BISI BELE BHATH

Ingredients

1½ cups cooked split pigeon peas (toor dal)
1½ cups cooked short grain rice
1 tbsp huliyana masala
2 tbsps ghee + for drizzling
1 tsp mustard seeds
5-6 curry leaves
1-2 dried red chillies, broken
¼ tsp asafoetida (hing)
¼ tsp turmeric powder
10-15 madras onions
¼ tsp red chilli powder
1 large tomato, finely chopped
5-6 cashew nuts, halved
Salt to taste
2-3 tsps tamarind pulp
1 medium carrot, cut into ½ inch cubes, boiled and drained
5-6 French beans, chopped, boiled and drained
1 medium capsicum, chopped
Fresh coriander sprig for garnish
Papodums to serve
Pachadi to serve

Method

1. Heat ghee in a non-stick pan.
2. Add mustard seeds and let them splutter. Add curry leaves, dried red chillies, asafoetida, turmeric powder and madras onions and mix well. Cook for 2-3 minutes.
3. Add red chilli powder and huliyana masala and mix well. Add tomatoes, cashew nuts and salt and mix well. Cook for 2-3 minutes.
4. Add cooked toor dal and mix well. Cover with a lid and cook for 3-4 minutes.
5. Remove the lid, add ½ cup water, mix and cook for 2-3 minutes. Add cooked rice and mix till well combined. Mash the rice with the back of the spoon and continue to cook for 1-2 minutes.
6. Add tamarind pulp, mix, cover and cook for 10 minutes.
7. Add carrot, French beans and capsicum, mix and cook for a minute. Take the pan off the heat and transfer this into a serving bowl.
8. Drizzle some ghee and garnish with coriander sprig. Serve hot with papodums and pachadi.

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