If you are tired of a monotonous diet and want to try something traditional, delicious, and healthy, the famous Tisi Bhat from Bihar is for you. This traditional recipe is made using flaxseeds (tisi) and various local spices.
Rice is an integral part of Indian cuisine and is prepared in many ways. If you wish to move away from ordinary rice, try making Bihar's Tisi Bhat. This dish is made from flaxseeds (tisi) and some local spices. Flaxseeds are rich in fiber, omega-3 fatty acids, and other essential nutrients that help maintain overall good health. Therefore, if you want to diversify your diet, you should try Tisi Bhat. This dish pairs very well with dal, vegetables, yogurt, or pickled cucumbers.
To prepare Tisi Bhat, you will need: 4 tablespoons of flaxseeds (tisi), 1 teaspoon of coriander, 1 teaspoon of cumin, 2-3 dried red chilies, 1 cardamom, salt to taste, 2-3 cups of cooked rice, 1 small onion (finely chopped), 1-2 tablespoons of marinade oil, and 1-2 tablespoons of mustard oil, and a little amchur powder.
To begin, lightly fry the flaxseeds, coriander, cumin, cardamom, and dried red chilies in a pan over low heat. When the spices start to release their aroma, they should be cooled and ground in a blender to obtain tisi spices. Then, heat the mustard oil in another pan and lightly fry the dried red chilies. After this, grind the chilies with salt and set them aside.
In a large bowl, take the cooked rice. Add the finely chopped onion, a little amchur powder, 1-2 tablespoons of the prepared tisi spices, the chili-salt mixture, and a little marinade oil. Mix all ingredients thoroughly so that the spices are evenly distributed throughout the rice. The ready Tisi Bhat can be served with dal, vegetable curry, any favorite stew, or yogurt. However, it can also be eaten without any side dishes. Its local taste will appeal to everyone. It is important to exercise caution before preparing this recipe if you are allergic to flax or any spices. You can also adjust the amount of spices and red chilies according to your taste.