Bisibelebath is a traditional South Indian one pot rice and lentils dish, enriched with mixed vegetables and served with a side of raita or salad. Made in an Instant Pot, this is an ideal one pot meal for busy weekdays or weeknight dinners.
Instant Pot Brown Rice Bisi bele bath is a traditional South Indian rice and lentil dish with mixed vegetables and bisi bele bath masala or spice mix. It is a one pot main course rice dish that can be simply served with raita or papad.
Bisi bele bath is a perfect, no fuss, weekday meal or can be served as a lazy weekend lunch because it doesn't need much effort. It is also one of those recipes that can be made with an almost empty refrigerator at home.
Basically if you have rice, lentils and Bisi bele bath masala, you can make this with whatever vegetables that you might have in your refrigerator or pantry and yet end up with a comforting and satisfying meal.
And mind you, this dish does not need any elaborate side dish. Plain yogurt, papad and pickles are the ideal accompaniments.
We love the Vegan Bisi bele bath at home. Traditionally, it is made with short grain rice and loads of ghee. Since Narayan is not very fond of plain Brown Rice, such recipes give me an opportunity to sneak the Brown Rice into our meal, without him realizing.
Since we make this dish frequently at home, I sometimes like adding coconut oil instead of ghee (just a slight variation). If you are not fans of coconut oil or find the aroma quite strong for your taste buds, use ghee or vegetable oil of your choice.
Jump to:
Is Bisibelebath also called Sambar Rice?
NO. I cannot stress this enough when I see claims that label "Bisi bele bath" as "Sambar Sadam". They do have similar ingredients i.e. Rice and lentils but the spice mix for both the ingredients are different.
I always make extra Bisibelebath as we end up eating the leftovers the next day. Traditionally, this is eaten with boondi raita and papad. However, we enjoy this with a simple Onion Raita or Mixed Vegetable Raita for weekday lunch.
After trying the Instant Pot Vegetable Biryani, this was one of the recipes we tried at home which the husband enjoyed.
We tried this with both, Brown Rice as well as White rice and loved both the versions. While I have shared the brown rice version, will include tips in case you wish to make this using short grain white Rice.
Ingredients
Brown Rice - I have used Short Grain Brown Rice, soaked for 20 minutes before cooking in the instant pot.
Mixed Vegetables - I have used frozen corn, frozen peas, carrot, capsicum and french beans. I have skipped the potatoes in the recipe but it can be added. Please ensure vegetables like carrot, french beans are cut into thick or big chunks so that they retain their shape after cooking.
Bisi Bele Bath Masala - One of the key ingredients in this one pot recipe is the spice mix. It adds both the colour and the flavor to the dish. I use both my HOME MADE BISI BELE BATH MASALA or sometimes use store bought MTR Bisi Bele Bath Masala powder for emergency.
Coconut Oil - Since the recipe is vegan, I have used coconut oil. You can use ghee or vegetable oil.
Tempering - Final tempering is highly recommended as it adds a lot of flavor and taste to the dish. Curry Leaves, Cashews and Whole Dry Red chilies are the key ingredients. You can add peanuts, if you like.
Consistency of Bisi bele bath
This dish is comfort food and quite similar to Khichdi. The only difference is the spice mix used here which gives it a distinct taste and flavor.
Consistency of Bisi bele bath depends on personal choice. Some prefer it thick like Khichdi whereas others prefer it like porridge consistency.
It also thickens with time and hence it is ideal to serve the dish immediately after cooking. Leftovers can be reheated and served. Adjust consistency by using hot water.
Brown Rice to Water Ratio for Instant Pot Bisibelebath
- For 1 cup of Brown Rice (soaked for 20 minutes in 2 cups of water), I have used 5 cups of water.
- The water quantity was added taking into account the amount of Brown Rice, lentils, vegetables and the desired consistency of bisibelebath we prefer at home.
- It was cooked on high pressure for 20 minutes.
Instant Pot Bisibelebath using White Rice
- Wash and soak the rice for 10 mins. For 1 cup of white rice, you can use 3 cups of water.
- Cooking time would be high pressure for 8 minutes.
Instructions
(1) The brown Rice and lentils have to be washed and soaked for 20 minutes. Drain all the water and then proceed with cooking.
(2) Switch on the Instant Pot Saute Mode and once it displays "On" or "Hot", add oil, mustard seeds, cumin seeds and whole dry red chillies (broken into half).
(3) Once mustard crackles and the cumin roasts, add hing or asafoetida and curry leaves.
(4) Now add the mixed vegetables (frozen corn and peas, french beans, carrot and capsicum) along with turmeric powder and red chilli powder
(5) Add the soaked and drained brown rice and tur dal (split pigeon peas), bisi bele bath masala, tamarind paste, jaggery and salt to taste.
Note - I have used palm jaggery or karupatti vellam (Tamil) which is a dark variety of jaggery for this recipe.
(6) Add 5 cups of water, mix well. Switch off saute mode.
(7) Cook the Bisibelebath on High Pressure for 20 minutes. After 20 minutes, release the pressure manually or NPR (Natural Pressure Release) after 8 to 10 minutes.
(8) Prepare for tempering by heating a pan, add coconut oil, whole dry red chillies, curry leaves and roughly chopped cashews. Pour the tempering over the cooked bisibelebath and serve.
Recipe Notes -
- Leftovers can be stored in an airtight container in the refrigerator. It stays fresh for couple of days and can be reheated in the microwave.
- This rice dish thickens with time so ideally cook and serve immediately. If you find it too thick, switch on sauté mode, add some hot water and adjust consistency.
- This is also a No Onion No Garlic Recipe. While garlic is not added in the dish traditionally, you can add shallots or regular onions (before adding the vegetables in instant pot) and you can also add this in the final tempering as garnish on top while serving.
Other South Indian Rice Varieties you would love
Tamarind Rice or Puliyodharai - Popular South Indian Variety Rice made with a spicy and tangy tamarind paste.
Ven Pongal - A Rice and Lentil Dish, very similar to Dal Khichdi. Popular South Indian Temple Food
Kovakkai Sadam or Ivy Gourd Rice - Easy one pot pressure cooker recipe
Brinjal Rice or Kathirikai Sadam - Made with Brown Rice and home made masala
Please take a moment to LEAVE A COMMENT and a STAR * rating on the blog. It would encourage others to try the recipeor you could TAG US on any of our social media handles – INSTAGRAM, TWITTER, FACEBOOK PAGE AND PINTEREST.
Instant Pot Bisi bele bath with Brown Rice (Vegan Recipe)
Equipment
- Instant Pot
Ingredients
1 cup 250 ml, 1 tablespoon 15 ml, 1 tsp 5 ml
- 1 cup Brown Rice short grain
- ½ cup Toor Dal, Arhar Dal or Split Pigeon Peas
- 1 ½ tbsp Coconut Oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds or Jeera
- ½ tsp Turmeric powder
- 1 tsp Kashmiri Red chilli powder
- 5 cups Water
- 15 French Beans
- 2 carrots
- 2 Green Bell Pepper
- ½ cup Green Peas frozen
- ¼ cup sweet Corn frozen
- 2 tbsp Bisi Bele Bath Masala
- salt to taste
- ¼ tsp Hing or asafoetida
- curry leaves
- 1-2 Dry red chillies whole
Tempering / Tadka
- 2 tsp Coconut Oil
- 10 Cashews
- Whole Red Chillies
- Curry Leaves
Instructions
- The brown Rice and lentils have to be washed and soaked for 20 minutes. Drain all the water and then proceed with cooking.
- Switch on the Instant Pot Saute Mode and once it displays "On" or "Hot", add oil, mustard seeds, cumin seeds and whole dry red chillies (broken into half).
- Once mustard crackles and the cumin roasts, add hing or asafoetida and curry leaves.
- Now add the mixed vegetables (frozen corn and peas, french beans, carrot and capsicum) along with turmeric powder and red chilli powder
- Add the soaked and drained brown rice and tur dal (split pigeon peas), bisi bele bath masala, tamarind paste, jaggery and salt to taste.
- Note - I have used palm jaggery or karupatti vellam which is a dark variety of jaggery for this recipe.
- Add 5 cups of water, mix well. Switch off saute mode.
- Cook the Bisibelebath on High Pressure for 20 minutes. After 20 minutes, release the pressure manually or NPR after 8 to 10 minutes.
- Prepare for tempering by heating a pan, add coconut oil, whole dry red chillies, curry leaves and roughly chopped cashews. Pour the tempering over the cooked bisibelebath and serve.
Notes
- Leftover Bisibelebath can be stored in an airtight container in the refrigerator. It stays fresh for couple of days and can be reheated in the microwave.
- Bisibelebath thickens with time so ideally cook and serve immediately. If you find it too thick, switch on saute mode, add some hot water and adjust consistency.
- This is also a No Onion No Garlic Recipe. While garlic is not added in the dish traditionally, you can add shallots or regular onions (before adding the vegetables in instant pot) and you can also add this in the final tempering as garnish on top while serving.
Please subscribe to our website to receive all the delicious recipes in your mail box.
We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan
Leave a Reply