Bisi bele baath is a mixture of rice and lentils that forms the staple of many an Indian table. It is rich in traditional Indian spices and is simply delicious with tandoori chicken or all by itself.
As you would expect in such a diverse and ancient land, there are thousands of rice-based recipes. Nearly every family will have its own distinctive favorite. This recipe is an example that any diner will enjoy.
- Add the tamarind juice and a cup of water to a sauce pan and bring to a boil. Pour in the rice and vegetables, then sprinkle on the masala mix.
- Reduce heat to low and cook for 18-20 minutes, according to the directions on the rice package.
- Once the simmering has boiled away some water, with the rice absorbing the rest, remove from heat. Cover and allow to rest for a few minutes.
Some rice recipes require you to boil water, add rice, then cover and steam heat for 20 minutes until all water is absorbed. Follow the directions for your kind of rice.
Rice is best served hot, so it is usually prepared near the end of creating other dishes. It can be kept covered for a few minutes if needed. Avoid letting it sit too long, though, since it will 'wilt' unless the pan is uncovered, in which case it dries out too quickly.
Lay the rice onto the plate then top with a tandoori chicken dish for an excellent combination of North and South!
The perfect condiment for this Indian rice dish is Indian garam masala.
India is a land of two dozen states with hundreds of languages. Even so, there is a fairly sharp division between Northern India and Southern India, at least in terms of cuisine.
Southern India cuisine
In Indian there are remarkable differences between North and South, although there is plenty of mixing to be sure. But one example of this differences is found in what will accompany the main dish. In Southern India, that is more likely to be some type of rice dish, much less commonly seen in Northern India recipes.