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Bisibelebath and Aloogedde Fry By Chef Rakesh Raghunathan

Bisibelebath and Aloogedde Fry

Bisibelebath is a popular rice-based dish from Karnataka. Chef Rakesh Raghunathan shares the step-by-step recipe along with a potato fry preparation.
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Serves

4

Cooking Time

18-20 Min

Meal Type

rice

Preparation Time

12-14 Min

Difficulty

MEDIUM

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INGREDIENTS

  • For Bisibelebath

    • 1 tsp fenugreek seeds

    • 1 tsp black peppercorns

    • 1 tsp cumin seeds

    • 2 tsp coriander seeds

    • 2 tsp Bengal gram

    • 2 tsp black gram

    • Cashew Nuts

    • 1 star anise

    • 2 cardamom

    • 3 cinnamon

    • 3 cloves

    • 1 tsp turmeric powder

    • 1 cup freshly grated coconut

    • 1 cup rice

    • 1 cup bengal gram

    • 4 - 5 red chillies

    • 1 tsp jaggery

    • Ghee

    • 1 tsp poppy seeds

    • Chopped carrots and beans

    • 2 tbsp peanuts

    • tamarind water

    • 1/2 tsp asafetida

    • 2 - 3 cinnamon stick

    • 1 cup boiled bengal gram and rice

  • For Aloogedde Fry

    • 2 boiled and chopped potatoes

    • 1 tsp sambar powder

    • 1 tsp rice powder

    • 1 tsp mustard seeds

    • 4 - 5 curry leaves

    • 1/4 tsp asafetida

    • 1 tsp white sesame

    • 1 tsp black gram

PREPARATION

  1. 1

    Heat 1 tsp ghee in a pan, add chopped carrots and beans, 1 tsp salt, 1 tsp turmeric, and let it cook.
  2. 2

    Then add 2 tbsp peanuts, 1 cup tamarind water, salt and cover it.
  3. 3

    Heat another pan, add 1 tsp ghee, 1 tsp fenugreek seeds, 1 tsp black peppercorns, 1 tsp cumin seeds,2 tsp coriander seeds, 2 tsp Bengal gram, 2 tsp black gram, 4 or 5 dry red chilli and 1/2 tsp asafetida and roast it well.
  4. 4

    Transfer it to the blender, blend it to a smooth paste.
  5. 5

    Heat a tsp ghee in a pan, add 1 star anise, 2 cardamoms, 3 cinnamon, 3 cloves, 1 cup freshly grated coconut, 1 tsp poppy seeds, 2 or 3 cinnamon sticks and cashew nuts, roast it well. Transfer it to the blender, blend it to smooth powder.
  6. 6

    Add the paste, 1 cup boiled Bengal gram and rice, 1/2 glass water, 2 tsp jaggery, spice powder in the boiled vegetable mixture and mix it well.
  7. 7

    Heat 1 tsp ghee in a pan, add 1 tsp mustard seeds, curry leaves and 1 tsp cashew nuts
  8. 8

    Pour the tempering over the bisibelabath.
  9. 9

    In a large bowl, add 1 tsp sambar powder, 1 tsp rice powder, 1 tsp turmeric powder, 1/4 tsp asafetida, 4-5 curry leaves, 2 boiled and chopped potato, 1 tsp white sesame and salt, mix it well.
  10. 10

    Heat 1 tsp sesame oil in a pan, add 1 tsp mustard seeds, 1 tsp black gram, 4 - 5 curry leaves, and saute.
  11. 11

    Aloogedde Fry is ready to serve.

Bisibelebath is a delicious one-pot dish made of rice, lentils and vegetables. The rice, lentils and vegetables are cooked in a special masala (spice powder) prepared from a combination of ground spices. This special masala is the heart of bisibelebath and it is what makes the rice tasty and spicy.

The delicious and flavourful Bisibelebath with ghee drizzled over it is very filling and can be served for breakfast, lunch or dinner. It tastes best with boondi raita or aloo roast.

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