How to make Bisi Bele Hulianna

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : kolam rice (कोलम चावल), Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल)

Cuisine : Karnataka

Course : Rice

Bisi Bele Hulianna Recipe Card

Bisi Bele Hulianna

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.

For more recipes related to Bisi Bele Hulianna checkout Satvik Khichdi, Achari Prawn Rice. You can also find more Rice recipes like Raw Mango Rice, New Orleans Style Rice, Murgh Kheema Pulao, Chicken Biryani With Brown Rice.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Bisi Bele Hulianna Recipe

  • kolam rice soaked 1 1/2 cup

  • Split pigeon pea (toor dal/arhar dal) soaked 3/4 cup

  • Oil 3 tablespoons

  • Onion 1 medium

  • Curry leaves 10-15

  • Green chillies 2

  • Sambhar onions peeled 12-15

  • Potatoes peeled 2 medium

  • Turmeric powder 1/2 teaspoon

  • Asafoetida 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Tomatoes 2 medium

  • Shelled green peas 1/4 cup

  • Drumstick cut into 1 inch pieces 1

  • Sambhar powder 2 teaspoon

  • Pure ghee 4 tablespoons

  • Tamarind pulp 2 teaspoons

  • Salt to taste

  • Mustard seeds 1/2 teaspoon

  • Dried red chillies broken 2

  • Curry leaves 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

  • Fenugreek seeds (methi dana) 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Cinnamon 1 inch stick

  • Dried red chillies 4


Step 1

Heat oil in a pressure cooker. Slice onion and add along with curry leaves. Slit green chillies and add with sambhar onions and sauté.

Step 2

Cut potatoes into small cubes.

Step 3

Add turmeric powder, asafoetida and red chilli powder and mix. Add potatoes and mix. Add rice and toor dal and mix well. Add 5 cups water and let it come to a boil.

Step 4

Meanwhile for the masala dry roast chana dal, urad dal, green cardamoms, cloves, fenugreek seeds, cumin seeds, cinnamon and dried red chillies in a non stick pan till fragrant. Cool and grind to a powder.

Step 5

Chop tomatoes and add to the cooker. Add green peas and mix. You can also drumsticks if you wish.

Step 6

Add sambhar masala and mix. Close the cooker with the lid and cook under pressure till 3 whistles are given out.

Step 7

Open the lid when the pressure reduces completely.

Step 8

Heat ghee in a shallow non stick pan. Add 4 tsps of the powdered masala and tamarind pulp to the cooker and mix well. Add salt and mix and simmer on medium heat.

Step 9

When ghee in the pan melts, add mustard seeds, red chillies and curry leaves and add to the cooker and mix well.

Step 10

Serve hot with potato chips.