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

Bisi Bele Huliyana Recipe Card

Bisi Bele Huliyana

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 Huliyana checkout Jeera Rice, Handi Biryani, Brown Rice Vegetable Pilaf , Jodhpuri Vegetable Pulao . You can also find more Rice recipes like Wadian Pulao, Dalimbi Bhaat, Gatte Ka Pulao, Tadka Dahi Cuppa Biryani.

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


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.