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daily trying new dinner recipie: Todays menu: Tukdiya Bhat Recipe


Spartan

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Tukdiya Bhat is a slow-cooked rice recipe that originates from the northern state of Himachal Pradesh. Along with being blessed with one of the most picturesque places in the country, the hill state is also home to some scrumptious dishes that once tasted, will leave a mark on your taste buds forever! Tukdiya Bhat is one such recipe in which soaked rice is cooked with soaked masoor dal and yoghurt in an array of aromatic spices that gives birth to a taste that would leave you wanting more. This traditional dish uses rare spices like dagad phool or kalpaasi (otherwise known as the black stone), mace and star anise which adds the classic Pahari touch to the dish, and makes it one of a kind. Take a break from the usual pulao and tehri dishes and prepare this delectable rice dish that will be loved by all members of your family, and would be a perfect dish to serve on a weekend. You can also add this palatable dish to the menu of your kitty party, pot luck and buffet alongside any dal or vegetable and put your guests in awe of your culinary skills. Prepare this dish for dinner and pack it for lunch the next day to savour its taste as a quick in-between work bite with work friends. So, follow this step-by-step recipe to prepare this delicious dish that will burst with flavour in your mouth.

Ingredients of Tukdiya Bhat

  • 2 cup rice
  • 2 medium tomato
  • 4 teaspoon dagad (stone flower)
  • 2 inches ginger
  • 4 gm black cardamom
  • 1 leaf bay leaf
  • 1 cup yoghurt (curd)
  • 4 tablespoon ghee
  • 1 teaspoon red chilli powder
  • 1 teaspoon poppy seeds
  • 4 medium onion
  • 4 medium potato
  • 2 bunch coriander leaves
  • 4 cloves garlic
  • 4 cinnamon stick
  • 4 star anise
  • 1 cup masoor dal
  • 4 pieces green chilli
  • 4 clove
  • 3 teaspoon mace

How to make Tukdiya Bhat

  • Step 1- Prepare a spice paste with potaotes

    To prepare this scrumptious recipe, in a bowl add chopped tomatoes, chopped onions, ginger, garlic, cloves, poppy seeds, mace, green chilli, coriander, cardamom, cinnamon stick, star anise, stone flower (dagad phool) and red chilli powder. Mix all the spices well and transfer in a grinder to grind them together in order to form a fine paste. Chop the potatoes in thick, long slices. Add the potatoes in the prepared spice paste with salt. Let it rest for about half an hour.

  • Step 2- Soak masoor and rice in water

    While the masala gets ready, soak masoor dal in water and let it rest for 30 minutes. Also, in a separate bowl, wash and soak rice and keep it aside for half an hour.

  • Step 3- Saute whole spices with onion and add the prepared spice paste

    Once done, heat ghee in a pressure cooker. When the ghee heats sufficiently, add bay leaves, cinnamon stick, cardamom and saute for 2-3 minutes. Next, add finely chopped onions and saute till they lose colour. To this add the prepared masala with potatoes. Mix well to combine all the ingredients.

  • Step 4- Add yogurt, dal, rice and cook

    Next, add the yoghurt to the mix and stir fry for 5 minutes. Now drain the water from the soaked rice and masoor dal and add the rice and dal with 2 cups of water in the mix. Cover and pressure cook the mix for 2-3 whistles on high flame. Let the steam release and open the cooker only when the pressure drops naturally. Once the cooker opens, transfer the bhat in a serving dish and serve hot.

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