Brown rice bisibele bhath
The last few weeks, my primary focus on the blogging front was renovation - replacing some of the old photos with "new and improved" pictures taken with my new Canon Rebel T2i. Well, a new camera is not going to magically improve my photography skills, but it's a start! Coming to the recipe, this is another tiny step towards replacing the empty calories of white rice with the nutritive value of whole grain brown rice. Statistics reveal that people who have 5 or more servings of white rice a week have a 17% increased risk of contracting diabetes while those who take 2 or more servings of brown rice a week have 11% lesser chance of developing the disease. This recipe particularly tastes great with brown rice. I would never ever make this with white rice again!

Ingredients (serves 2):

brown rice - 1/2 cup
split yellow pigeon peas (toor dal) - 1/4 cup
red gram (masoor dal) - 1/4 cup
tamarind paste - 1 tbsp
sambar powder - 1 1/2 tsp
ginger paste - 1/2 tsp (or a 1-inch piece of ginger - peeled and chopped fine)
mixed vegetables - 1 cup, peeled, grated/cubed as required (I use carrot, peas and cabbage)
salt - 3/4 tsp
bisibelabath paste - 1 tsp (optional)
clarified butter (ghee) - 2 tsp
cumin seeds - 1 tsp
fennel seeds - 1 tsp
cashewnuts - 1 tbsp, broken
curry leaves - 1 stalk
water - 4 cups


Heat a teaspoon of ghee. Add cashewnuts, cumin seeds, fennel seeds and curry leaves. When the cashwes turns golden, add washed brown rice, pigeon peas, red gram, vegetables, ginger, sambar powder and tamarind paste. Fry for a minute and add 4 cups water. Mix in the salt and pressure cook until soft. Stir in the bisibelabath paste and heat for a couple of minutes. Garnish with a teaspoon of ghee and serve hot.

The cooking time for brown rice is much more than that of white rice - almost twice the time, depending on your equipment.
13 Responses
  1. this a healthy delicious blend looks wonderful

  2. aipi Says:

    Now after seeing your post, I am hungry again after a heavy lunch. Sigh!

    Beautiful photo too :)

    US Masala

  3. Now Serving Says:

    Just made this for lunch today - different approach! looks DELICIOUS!

  4. Priya Says:

    Wat a healthy,complete food, am just drooling..

  5. swapna Says:

    Healthy and delicious one pot meal...

  6. Sarah Naveen Says:

    Healthy and yummy ..loved it..

  7. sankaran Says:

    it looks yummy definitely i would like to try it .....good going !!!!

    mqnju mami....

  8. Sowmya Says:

    Thank you all for your lovely comments....Manju mami - that was a sweet surprise! Nice to hear from you!

  9. Malar Gandhi Says:

    Helathy bise bela bath...guilt free.

  10. RAKS KITCHEN Says:

    Looks very tempting,good to make it with brown rice!

  11. Samantha Says:

    I'll follow your recipe to the last detail and hopefully i can have it done perfectly. 'll try it and share with my family.

  12. Me Says:

    The pic looks delicious. Can you tell me the procedure to cook brown rice. Do you soak it? If so, how long? How many whistles to give in pressure cooker for this recipe?

  13. Sowmya Says:

    Hi, the procedure to cook brown rice varies by the type of brown rice and cooking equipment. When I use brown basmati rice, I microwave it for 25 minutes without pre-soaking. When I cook regular brown rice, if I remember to soak it overnight, I microwave it for 30 minutes. Otherwise, I microwave it for 20 minutes, let it sit for another 10 to 20 minutes and then cook for another 20 minutes. Or, if I'm pressure cooking my brown rice, that will be at least 6 whistles.

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