Bisi Bele Bath is a food specialty of Karnataka but originated in Mysore Palace. Bisi Bele Bhaat is also known as ‘Bisi Bele Rice’ and ‘Bisi Bele Hulianna’.
‘Hulianna’ or Huli anna is a special masala. There is a meaning behind the name Bisi Bele Rice:
- ‘Bisi’ means ‘Hot’
- ‘Bele’ means ‘Lentil’
It becomes ‘Hot Lentil Rice’.
Bisi itself tells us that this dish tastes best when served hot, straight out of the pressure cooker.
The number of ingredients in this dish can go up to 30 ingredients, but the most important ingredients are Tamarind Paste, Curry Leaves, Hulianna Masala, and Asafoetida.
Bisi Bele Rice is served alongside:
- Spicy Indian Green Sauce (chutney)
- Boondi (savory deep-fried pea-sized balls of gram flour)
- Papad (thin crisp bread or wafer of India)
- Salad and Potato chips
This rice is usually served with potato chips in restaurants.
Ingredients Required for Bisi Bele Bath
The taste of this recipe revolves around Hulianna masala, Tamarind paste, Asafoetida and Curry leaves. Shallots, Dried red chilies, Clarified Butter, Mustard seeds and cashew nuts add a special flavor to this dish.
Regular rice can be used but prefer Mango Blossom rice it will give a nice soft texture and enhance the flavor.
How to Cook Bisi Bele Bath – Instructions
In a pan saute onion, green chili, and curry leaves, then add shallots, tomato, turmeric powder, dried red chili, asafoetida, red chili powder and Hulianna masala powder, and turn in mango blossom rice, pigeon peas and water.
Temper the rice with clarified butter, curry leaves, dried red chili powder and Hulianna masala and cashew nuts to enhance the flavor.
Bisi Bele Bath Recipe
Bisi Bele Bath means Hot Lentil Rice. Bisi itself tells us that this dish tastes best when served hot, straight out of the pressure cooker.
- Pressure Cooker
- 2 tbsp Oil
- 1 large Sliced Onion
In a pan saute onion, green chilli, and curry leaves, then add shallots, tomato, turmeric powder, dried red chilli, asafoetida, red chilli powder and Hulianna masala powder, and turn in mango blossom rice, pigeon peas and water.
Temper the rice with clarified butter, curry leaves, dried red chilli powder and Hulianna masala and cashew nuts to enhance the flavor.
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