Ingredients:
Rice - 1 cup (soak for 15 mins before cooking)
Thuvar dal - 3/4 cups (soak for 1/2 hour)
Raw groundnuts - 3/4 cups (15 mins)
Roasted gram - 1/4 cup
Dhaniya - 1/4 cup
Red Chillies - 10 to 12
Copra - 1 medium sized (grated). (If you dont have or get copra, grate fresh coconut and fry it in a kadai or microwave it for 5 to 7 mins on medium or 2 mins in high till it gets dry)
Asafodeita - 1/2 inch piece or 1 tsp powdered asafodeita
Cardomom - 5
Cinnamon - 2 inch
Cloves - 5
Khus Khus - optional 1 tsp
Turmeric powder - 1 pinch
Mustard seeds - 1 tbsp
Cashew nuts - broken 1 handful
Tamarind - 1 lemon size (soak and take thick paste)
Method:
Cook rice, dal and groundnuts separately in a pressure cooker.
For bisibela powder - fry redchillies, roasted gram dal, dhaniya, asafodeita and copra.
For masala powder - grind cardomom, cinnamon, cloves and khus khus.
In a pressure cooker or pan take cooked rice, dal, groundnuts along with powders, salt, turmeric powder, bisibela powder, masala powder along with tamrind paste and 2 cups of water. Blend every thing well and cook again for 2 whistles.
When cool, temper it with mustard seeds, 2 broken chillies and cashew nuts in ghee. Heat gingely oil and pour it over the rice and decorate it with coriander leaves.
Rice - 1 cup (soak for 15 mins before cooking)
Thuvar dal - 3/4 cups (soak for 1/2 hour)
Raw groundnuts - 3/4 cups (15 mins)
Roasted gram - 1/4 cup
Dhaniya - 1/4 cup
Red Chillies - 10 to 12
Copra - 1 medium sized (grated). (If you dont have or get copra, grate fresh coconut and fry it in a kadai or microwave it for 5 to 7 mins on medium or 2 mins in high till it gets dry)
Asafodeita - 1/2 inch piece or 1 tsp powdered asafodeita
Cardomom - 5
Cinnamon - 2 inch
Cloves - 5
Khus Khus - optional 1 tsp
Turmeric powder - 1 pinch
Mustard seeds - 1 tbsp
Cashew nuts - broken 1 handful
Tamarind - 1 lemon size (soak and take thick paste)
Method:
Cook rice, dal and groundnuts separately in a pressure cooker.
For bisibela powder - fry redchillies, roasted gram dal, dhaniya, asafodeita and copra.
For masala powder - grind cardomom, cinnamon, cloves and khus khus.
In a pressure cooker or pan take cooked rice, dal, groundnuts along with powders, salt, turmeric powder, bisibela powder, masala powder along with tamrind paste and 2 cups of water. Blend every thing well and cook again for 2 whistles.
When cool, temper it with mustard seeds, 2 broken chillies and cashew nuts in ghee. Heat gingely oil and pour it over the rice and decorate it with coriander leaves.
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