Indian rice dish


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.


1 c water
1⁄2 c carrot (sliced)
1 1⁄2 c peas (shelled)
  garam masala (to taste)
1 c rice (brown rice, long grain)
1 c tamarind (tamarind juice)
1⁄2 c lentils (it can be red split lentils)


  1. 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.
  2. Reduce heat to low and cook for 18-20 minutes, according to the directions on the rice package.
  3. 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.

4 servings
Preparation time
Cooking time
Total time
1 hour