Ingredients:

• 2 cups – Rice
• 2 cups – Toor Dal
• 2 cups – mixed vegetable (beans, carrot, Potato and peas)
• 2 tbsp – Peanuts
• Bay Leaf
• Ghee
• For the masala: 3 tbsp – Dhania
• 1 tsp – Fenugreek seeds
• 1 tbsp – Channa dal
• 1/2 tbsp – Urad Dal
• 3-4 – peppercorns
• 10 -12 – Andhra Red Chillies
• 2-3 – Cloves
• 1 small – Cinnamon stick
• 2-3 tbsp – Coconut

Method:

1. Fry all the ingredients (except coconut) in 1 tsp of oil till you get a strong aroma, but do not let the spices turn brown in colour.
2. You could also fry each spice/dal one at a time to make sure they are evenly roasted/fried.
3. Grind the fried spices with coconut and water.
4. Cook dal, vegetables and rice separately.
5. Fry peanuts (even cashews can be used) in ghee till it turns light brown in colour and keep it aside.
6. Now take a thick bottom pan and add rice, dal, vegetables, paste, peanuts, bay leaf and sufficient water. Cook on low to medium flame.
7. Unlike most pulav, bisibelebath should be soggy and semi-solid in consistency.
8. Add water if needed. Let all the ingredients mix well.
9. Serve it with raita and chips/papads/hapla.

Recipe courtesy of Sify Bawarchi