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One Pot Meal Bisibelabath

Bisibelabath Recipe

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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course lunch
Cuisine South Indian


  • 1 tbsp ghee or sesame oil
  • 1 tbsp black mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp asafoetida
  • 1 tsp fenugreek seeds
  • 8-10 curry leaves
  • 10 pearl onions or shallots cut in half
  • 2 cup carrots, green beans, bell peppers, drumstick, chayote, squash, potatoes, pumpkin chopped in equal sizes
  • 1 cup white rice or quinoa or brown rice rinsed and cleaned
  • ½ + ¼ cup bisibelabath powder
  • 2 tbsp tamarind pulp
  • 8 cups water
  • salt
  • 1 tbsp sesame oil
  • Roasted Cashews


  • Use a clean pressure cooker that has a fitting lid and gasket. Make sure your whistle is ready to use.
  • Heat the pressure cooker base on medium low flame. Add ghee and let it warm for 1-2 minutes . Add mustard seeds and let it pop. Throw in the cumin seeds, asafoetida, fenugree seeds and curry leaves. Saute for a minute.
  • Add the onions and let it sweat for 5 minutes. Mix in the chopped veggies, rice and lentils. Saute to mix well with the spices.
  • Add the bisibela bath powder, tamarind pulp, water and salt. Check for seasoning. Add more bisibelabath powder or salt as per your taste. I love it spicy good. So I add little bit more after a taste test.
  • Cover with the pressure cooker lid and cook for 8 whistles. Switch off the flame. Let it rest for 20 minutes. Once the pressure has settled, remove the whistle and add little hot water if bisibelabath is thick. I like to serve mine like risotto – smooth and creamy.
  • Garnish with roasted cashews and drizzle sesame oil on top. Serve hot with papad and South Indian Mango or Lime pickle.
Keyword Bisibelabath Recipe
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