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 Bhasbhatta (Kashmiri Pulao) 
  • 1 1/2 cups Long grained rice
  • 1/2 cup Bengal gram dal
  • 4 tablespoons Oil
  • 1 pinch Asafoetida
  • 1/4 teaspoon Cumin seeds
  • 4 Cloves
  • 2 Cardamom
  • 3 sticks Cinnamon
  • 8 Peppercorns
  • 2 small Bay leaves
  • 1 cup Sliced onions
  • 1 tablespoon Chopped ginger
  • 1 1/2 teaspoon Chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1/2 teaspoon Kashmiri garam masala
  • 3 medium Potatoes
  • 3 cups Water
  • 1/4 cup Coriander leaves
  • Salt(As per taste)
Wash and soak the rice and chana dal in water, separately, for 30 mintues.

Heat oil in a pan, add asafoetida, cumin seeds, cloves, cardamoms, cinnamon, peppercoms and bay leaves. Stir fry till the seeds start crackling. Add chopped onion, ginger and the drained chana dal. Fry uncovered on a low flame for about 5 mintues, stirring continuously. Add the chill powder, turmeric powder, garam masala and potatoes. Saute for about 3 minutes, stirring continuously. Add the drained rice, water and salt. Pressure cook the rice and dal on a medium flame till the 1st whistle and then cook on a low flame for 5-7 minutes. Take care to see that the mixture does not get over cooked.

Garnish with coriander leaves and serve hot with curds or pickle.

Other Details
Serves: 4 Time: 35 mins.

Rating: Not rated yet.

Category: Main Course | State: Jammu and Kashmir | Submitted by: System


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