Subbus Kitchen

menu icon
go to homepage
  • Home
  • Recipe Index
  • About Us
  • Contact Us

search icon
Homepage link
  • Home
  • Recipe Index
  • About Us
  • Contact Us

×
Home » Recipes » Rice varieties

Instant Pot Bisibelabath | Bisibelabath Recipe

Last Updated On: Dec 14, 2019 by Sowmya Venkatachalam

Instant Pot Bisibelabath
Jump to Recipe Jump to Video Print Recipe

Bisibelabath means "Hot Lentil Rice" in Kannada. Bisibelabath is a popular recipe in Karnataka. We make Sambar Rice in Tamilnadu which is much similar to Bisibelabath. The uniqueness is its spice powder which has the tinge of masala. In our Tamilnadu version of Kadamba sambar, we also use the freshly ground sambar powder which has dal, coriander seeds, fenugreek, red chili and coconut. In addition to these spices, for Bisibelabath we use dry coconut, cinnamon, cloves, cardamom and fennel. These few spices really add a nice flavor and makes this sambar rice even more special.

This recipe shows how to make this aroma rich Bisibelabath in Instant Pot. Making Instant Pot Bisibelabath is much easier than the conventional way. Conventionally we cook rice and dal together in pressure cooker and prepare the bisibelabath gravy in another pan and combine everything together. With Instant Pot, it's straight forward. We can start with tempering and finish with garnishing in a single shot. The rice and dal gets cooked nicely along with the freshly ground spice powder and vegetables. Finally we can just add ghee roasted cashew. Serve hot with Boondi / Potato Chips / Onion Raita !

This is normally served with Khara Boondi or potato wafers.A spoon of ghee before eating enhances taste.It can also be prepared with out using onions in some Brahmin households and on festive occasion when garlic and onions are normally avoided. But it should be eaten hot, which is BISI in Kannada. This dish is popular in old Mysore region of Karnataka and not known to Coastal and North Karnataka where food culture is entirely different.

Click here to see the Conventional method of cooking Bisibelabath

We can follow this same recipe and use Poha or Oats or any millets in place of Rice. If we want to use poha, just wash it and sprinkle little water and mix till soft and add once the bisibelabath mixture is ready.

Table of Contents

Toggle
    • Recipe Card for Instant Pot Bisibelabath:
  • Instant Pot Bisibelabath
        • Equipments Needed
    • Ingredients
      • For Bisibelabath Spice Powder
      • Other Spices
      • For Tempering
      • Vegetables
      • For Garnishing
    • Instructions 
      • Soaking Tamarind
      • Preparing Bisibelabath Spice Powder
      • Start with Tempering
      • Adding Veggies & Spice
      • Cooking Process
      • Garnishing Time
      • Serving Time!
    • Video
    • Notes
    • Nutritional Info
    • Method with Step by Step Pictures:
      • SOAKING TAMARIND
      • PREPARING BISIBELABATH POWDER
      • START WITH TEMPERING
      • ADDING VEGGIES & SPICE
      • COOKING PROCESS
      • GARNISHING TIME
      • SERVING TIME!

Recipe Card for Instant Pot Bisibelabath:

Instant Pot Bisibelabath
Pin Recipe

Instant Pot Bisibelabath

Course: Rice Varieties
Cuisine: Indian, Karnataka, South Indian
Equipments Needed
  • Instant Pot
Prep Time: 15 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 55 minutes minutes
Servings: 4 people
Calories: 199kcal
Author: Sowmya Venkatachalam
Bisi bela bath is a popular rice variety made using rice, lentils, mix vegetables and unique spice powder. Bisibelabath in Instant Pot is very easy to make and we will get a perfectly tasty and flavorful rice. Its a delicious and complete meal with the balance of vegetables, lentils and rice.
Print Recipe

Ingredients

  • 1 Lemon Size Tamarind
  • ¾ Cup Toor Dal (Pigeon pea) 1 Cup - 250ml
  • 1 Cup Raw Rice
  • 5 Cups Water

For Bisibelabath Spice Powder

  • 2 teaspoon Urad Dal
  • 2 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • 1 tablespoon Coriander Seeds
  • ¼ teaspoon Fenugreek seeds
  • ¼ teaspoon Mustard seeds
  • 1 teaspoon Cumin Seeds
  • ½ teaspoon Fennel Seeds
  • 1 teaspoon Peppercorns
  • 8 Red Chili Adjust according to your spice level
  • 1" Cinnamon
  • 4 Cloves
  • 2 Cardamom
  • Few Curry Leaves
  • 2 tablespoon Desiccated Coconut

Other Spices

  • ¼ teaspoon Turmeric Powder
  • 2 teaspoon Salt
  • 1 teaspoon Jaggery

For Tempering

  • 3 tablespoon Ghee
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Cumin Seeds
  • Few Curry leaves
  • a Pinch Asafoetida (Asafetida / Hing)

Vegetables

  • 1 Carrot Cubed
  • 10 Beans Chopped to 1" pieces
  • 2 Potato Cubed
  • ¼ Cup Green Peas
  • 1 Cup Baby Onion Peeled & washed

For Garnishing

  • 2 tablespoon Coriander Leaves
  • 1 tablespoon Ghee
  • 1 tablespoon Cashew Ghee roasted Cashews

Instructions 

Soaking Tamarind

  • Soak tamarind in 1 cup warm water and extract juice and keep it aside

Preparing Bisibelabath Spice Powder

  • Dry roast all ingredients given under "Bisibelabath Spice Powder" section and roast till the dal turns light brown
  • Cool the roasted ingredients and take in a mixer jar. Add dry coconut and grind everything to a fine powder. Keep this Bisibelabath Powder aside

Start with Tempering

  • Switch on the Instant Pot in Sauté Mode. Heat ghee in the pot. Add mustard and cumin seeds and allow it to sputter.
  • Add Asafoetida and curry leaves and give a mix

Adding Veggies & Spice

  • Now add the baby onions and Sauté in ghee till translucent
  • Then add all the vegetables and give a good mix.
  • Now add the ground bisibelabath powder we prepared earlier and mix well
  • Time to add Tamarind juice. Stir everything. Add washed toor dal and rice to the instant pot and mix.
  • Finally add salt, turmeric powder, jaggery and 5 cups of water. Our Bisibelabath mixture is now ready to get cooked

Cooking Process

  • Cancel the Sauté mode in the Instant Pot. Close the Instant Pot with the lid and secure the vent to "Sealing" Position
  • Press the "Pressure Cook/ Manual" mode and set the timer for 8 mins.
  • Once the cooking process is done, allow the pressure to naturally release fully. The Vent will be relased to "Venting" mode. Open the lid carefully. Stir the Bisibelabath nicely.

Garnishing Time

  • Time to garnish. Garnish the yummy Bisibelabath with coriander leaves, ghee and ghee roasted cashews and give final mix

Serving Time!

  • Serve the yummy Bisibelabath with Onion raita, Boondi, papad and enjoy the complete meal!

Video

Notes

  1. We can use Store bought Bisibelabath Powder instead of freshly grinding that will quicken the process. You can read the instruction given in the back of store bought powder label and add the powder accordingly
  2. For Instant pot cooking, we don't need to soak the rice. We can wash the rice and dal and add it directly to the pot
  3. 1 lemon size will be around 2 tablespoon of tamarind paste
  4. If you don't have dry coconut, use the fresh coconut but fry the fresh coconut till brown and then grind it along with other grinding ingredients. I have used store bought desiccated coconut
  5. We can follow the same procedure and cook Bisibelabath in Pressure cooker also. At times, some brands of toor dal don't cook properly in tamarind juice. So we can cook rice and dal separately and prepare the bisibelabath mixture and mix everything together 
  6. Some times the Bisibelabath turns too thick after few hours. You can add hot boiling water along with ghee and mix it to bring back to the consistency that you want. 

Nutritional Info

Nutrition Facts
Instant Pot Bisibelabath
Amount Per Serving (1 Cup)
Calories 199 Calories from Fat 36
% Daily Value*
Fat 4g6%
Sodium 922mg40%
Carbohydrates 33g11%
Fiber 10g42%
Sugar 6g7%
Protein 8g16%
Vitamin A 85IU2%
Vitamin C 58mg70%
Calcium 8mg1%
Iron 24mg133%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

Method with Step by Step Pictures:

SOAKING TAMARIND

  • Soak tamarind in 1 cup warm water and extract juice and keep it aside

PREPARING BISIBELABATH POWDER

  • Dry roast all ingredients given under "Bisibelabath Powder" section and roast till the dal turns light brown

  • Cool the roasted ingredients and take in a mixer jar. Add dry coconut and grind everything to a fine powder. Keep this Bisibelabath Powder aside

START WITH TEMPERING

  • Switch on the Instant Pot in Sauté Mode. Heat ghee in the pot. Add mustard and cumin seeds and allow it to sputter. Add Asafoetida and curry leaves and give a mix

ADDING VEGGIES & SPICE

  • Now add the baby onions and Sauté in ghee till translucent. Then add all the vegetables and give a good mix.

  • Now add the ground bisibelabath powder we prepared earlier and mix well. Time to add Tamarind juice. Stir everything.

  • Add washed toor dal and rice to the instant pot and mix.

  • Finally add salt, turmeric powder, jaggery and 5 cups of water. Our Bisibelabath mixture is now ready to get cooked

COOKING PROCESS

  • Cancel the Sauté mode in the Instant Pot. Close the Instant Pot with the lid and secure the vent to "Sealing" Position. Press the "Pressure Cook/ Manual" mode and set the timer for 8 mins. Once the cooking process is done, allow the pressure to naturally release fully. The Vent will be relased to "Venting" mode. Open the lid carefully. Stir the Bisibelabath nicely.

GARNISHING TIME

  • Time to garnish. Garnish the yummy Bisibelabath with coriander leaves, ghee and ghee roasted cashews and give final mix

SERVING TIME!

  • Serve the yummy Bisibelabath with Onion raita, Boondi, papad and enjoy the complete meal!

 

Love the Recipe? Share with Everyone
   48   
48
Shares

More Rice varieties

  • Hara Bhara Pulao
    Hara Bhara Pulao | Coriander Mint Coconut Pulao
  • Poondu Milagu Sadam
    Poondu Milagu Sadam | Garlic Pepper Rice
  • Mexican Vegetable Rice
    Mexican style Vegetable Rice
  • Thatta Payiru Sadam | Karamani Sadam | Cow Peas Rice
About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

Learn more →

Latest Recipes

  • Saamai Paal Payasam Recipe | Indian Millet Dessert Recipe
  • Creamy cucumber kheer (vellarikkai payasam) served in a bowl, topped with ghee-roasted cashews and raisins.
    Cucumber Kheer Recipe | Vellarikkai Payasam Recipe
  • Khandvi
  • Delicious bowl of Thakkali Kuzhambu (South Indian tomato curry) served with idli, garnished with fresh coriander leaves, and accompanied by a side of crispy dosa.
    Thakkali Kuzhambu | Tomato Kurma Recipe
  • Traditional South Indian Ulundhu Kanji (Urad Dal Porridge) served in a bowl, garnished with spices and a smooth, creamy texture.
    Ulundhu Kanji | Ulutham Kanji | Urad Dal Porridge
  • Golden brown, crispy Poha Vada served on a plate, garnished with fresh coriander and accompanied by green chutney. The vadas have a crunchy exterior with a soft, spiced flattened rice (poha) filling.
    Crispy Poha Vada (Aval Vadai) Recipe

Footer

↑ Back to Top

Links

  • Home
  • Recipe Index
  • About Us
  • Privacy Policy
  • Contact Us

Copyright © 2024 Subbus Kitchen | Managed by HostMy.Blog

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required