Ingredients:
- 1 cup rice
- 1/4 cup toor dhall
- 2 onioin, sliced
- 2 tomatoes, finely chopped
- 1tbsp ginger garlic paste
- 2tbsp chilli powder
- 1tbsp coriander powder
- a pinch turmeric powder
- curry leaves
- coriander leaves, finely chopped
- 1tbsp mustard seeds
- 1/4tbsp asafoetida
- 3dried red chilli, slit it
- a small size tamarind ball
- 4tbsp ghee
- 1/4 cup beans, chopped
- 1/4 cup carrot, chopped
- 4tbsp oil.
- 1 and half tbsp sambar powder or bisibellabath powder( available in grocery shop)
Procedure for preparation:
Step 1: Soak the rice in water for 15 minutes and keep it aside.
Step 2: Keep the pressure cooker on the stove, pour oil, mutard seeds, asafoetida, ginger garlic paste and fry it, following that add sliced onion, tomato and fry it until, its merge together.
Step 3: Then put the chopped carrot, beans and fry it, following that add chilli powder, coriander powder, turmeric powder, sambar powder and fry it. Then pour 3 cups of water for 1 cup of rice.
The ratio is 1:3 for rice : water
Step 4: Dissolve the tamarind in little water and pour it in the cooker. Once the masala water boiled in the cooker, put soaked toor dhall and rice in it. and add half cup water extra in cooker and close the cooker. Allow for 5 whistle and keep aside.
Step 5: Keep small pan on stove, Pour oil, put little mustard seeds, dried red chilli, curry leaves, fry it and put off the stove.
Step 6: Open the cooker after whistle pressure goes down completely, garnish with coriander leaves and dried chilli curry leaves mix.
Step 7: Pour ghee on the rice and serve it. Hot and tasty Bisibillabath rice is ready.
