Skip to main content

Rice recipes of Assamese cuisine

      Do you have your rice today? Yes, I am asking do you have your rice today?  No no please donot feel  surprise when I am asking about rice instead of lunch or dinner. We Assamese ask 'bhat khala?' which means 'do you have your rice ?' instead of 'do you have lunch?' or 'do you have dinner?'  This proves how rice is a part and parcel of our day to day life. Rice is the main ingredient as well as the main dish of Assamese cuisine.

     Rice is cultivated in Assam but it is not sufficient to fulfill the hunger of entire Assam. Rice is exported from other parts of India also. But some particular rice are grown in Assam alone such as sticky rice (bora chawl), aromatic rice (joha chawl) etc.

Plain rice:
 In everyday cooking Assamese people likes plain rice or boiled rice. Boiled rice is served basically with sour fish curries which are Assamese peoples' favourite dish. Rice is also served with lentils or different dals and vegetable found in this part of northeast India such as feddlehead ferns,  colocasia, spinach, water spinach, mustard plant, mustard green, amaranth, green amaranth, white goosefoot etc. Meat is also served with rice. Assamese people usually eat chicken, mutton, duck meat, pork etc.
Almost all Assamese specially in rural areas like to have rice in both lunch and dinner.

Joha chawl (Scented aromatic rice):
Joha chawl is scented aromatic rice grown in Assam. Joha chawl is cultivated in Assam in a large amount. It has a good demand in the global market also. Joha chawl can also be compared to basmati rice. Joha chawl is good for preparing Pulau, Fried rice or Briyani dishes.  It is good to eat as a plain rice also.
     A tasty sweet dish can be made from joha chawl called Payas (Kheer)

The recipe of Payas:

Ingredients:
200 gms joha rice
200 gms suger
2 liter of milk
15-20 raisins
15-20 cashew nuts

Method: Boil milk in a large pan. Soak rice and add into the milk. In low flame cook until rice cooked. Stir occasionally. Add sugar. Stir and cook untill the dish become thicker. Add raisins and cashew nuts. Serve hot or cold.

Ukhua chawl:
Ukhua chawl is parboiled rice or steamboiled rice. Rice is soaked steamed and dried. There is a huge demand of this category of rice. These rice are grown in Assam and has a nutritional value. Its taste may be not so good but is very healthy.

Tupula bhat:


Tupula bhat is steamed rice wrapped in leaves. Some tribes in Assam like Thi-phake and Thai-khamti people used to prepare such rice recipies. These rice are very tasty and usually served with Tupola gahori mankho ( pork dish wrapped in leaves).

Poita bhat:
Poita bhat is cooked rice usually leftover rice soaked in water overnight. This dish is served next day with chopped raw onion, mustard oil and chilli or king chilli.

Bora chawl (Sticky rice):

Bora chawl or sticky rice is another speciality of Assamese cuisine. It can be eat in many different ways. During bihu season different Pithas are made from sticky rice. Such as Til pitha, Narikol pitha, Ghila pitha etc.
       Boiled sticky rice is serverd with milk, cream, yogurt , jaggery etc. Boiled sticky rice can also served with Pitikas or meat dishes. In some parts of Assam I heard that labourers in rice cultivation , are served with a plate of sticky rice with some Pitika followed by a huge bowl of red tea.  This give them strength to work in the paddy fields whole day in the sun.

Sunga bhat:
Sunga bhat is sticky rice cooked in bamboo hollow.  Sunga bhat is preapared during bihu festivals of Assam. It is served with milk and jaggery.

Kumol chawl:
Kumol chawl is another specialty of Assamese cuisine. These rice are ready to eat rice.  No need to cook. Just soak and eat. Served with yogurt and jaggery.

Xandho:
Xandho is made from Kumol chawl. Kumol chawl is roasted and then grounded.  Served with milk, yogurt, jaggery. Taste better when  added chopped bananas and 1 tbsp ghee .

Puffed rice:
Puffed rice can be many types. Akhoi is a kind of puffed rice. Akhoi are prepared during bihu festivals only. Served with milk , yogurt and jaggery.

Rice flakes:
Rice flakes in Assamese called chira. Chira has several use in Assamese cuisine. Basically Chira is served with yogurt and jaggery. Chira can also be used in making other dishes like Muri ghonto (fish head with rice flakes). 

Comments

Popular posts from this blog

Bhoot Jolokia Pickle / Ghost Chilli Pickle

Bhoot jolokia/Bhut jolokia (ভোট জলকীয়া) or Ghost chilli is one of the hottest chilli on earth cultivated basically in Assam and some other parts of northeast India. The bhoot jolokias are two or three inches long and starts out green in colour.  It turns red only when ripened.  This ripened ghost chilli in the first bite gives an intense sweet chilli flavor.  The heat doesn't kick at the beginning. As you started chewing it, the heat kicks in and your mouth started burning together starts sweating and watery eyes.

Don't touch ghost chilli with bare hands after cutting.  But as we Assamese people do not use spoon and fork and eat our meal with our fingers, we have the practice of touching this red hot chili with our bare hands. Do you remember the Indian chilli queen Anandita Dutta Tamuly.  She is know for eating and rubbing bhoot jolokia on her bare eyes. But you don't try this and don't even touch bhoot jolokia with bare hands if you don't have practice.  Today I m…

Chef's Knife : The Most Essential Kitchen Tool

Every cook has their favorite pieces of kitchen tools. Knife is the most important tool of every cook's life. A cook can use his favorite knife in his desired way. Choosing a good knife may be sometimes very difficult.  Sometimes a knife may look good but it may be not good in use. The most important thing while choosing a good knife is that you must feel comfortable while using it. It needs to be sharp and easy to be sharpen. 
Chef's Knife is a kitchen tool used to prepare food. A chef's knife is a large knife, usually about 8-10 inches long mostly made of good quality stainless steel. Chef's knife is considered to be the most important kitchen tool. Chef's knife is a western cooking tool.  We Indian generally use locally made iron knives at home. Indians don't even use cutting board. But once if you have tasted a chef's knife, you will know the importance of a chef's knife in the kitchen. I was also using locally made Indian knives in my kitchen fo…

Dry Fruits Custard Recipe

Custard is a variety of  dessert preparations generally based on milk. Milk is thickened by adding either egg yolks, corn flour or gelatin etc. and at last fruits and nuts are added to it.  Kids love to eat custard and it's very easy to prepare. Dry fruits custard is also a very simple recipe to prepare where rich dry fruits are added in sweet creamy custard.

Try similar recipe of Fruit Custard
Dry Fruits Custard Recipe  📎Course : Dessert  📎Cuisine : World  🔪Preparation Time : 10 minutes ♨Cooking Time : 10 minutes  🕞Total : 20 minutes
🍴Servings : 2


INGREDIENTS:
2 cups of milk2/3 tbsp custard powder2-4 tbsp of sugar1/2 cup of dry fruits cut into pieces (dates, cashews, raisins, cheery etc.)METHOD: Heat milk in a saucepan on medium heat.  In a bowl take custard powder.  Add some milk and mix thoroughly. Now add this custard and milk mixture into the  boiling milk , stir continuously. Add sugar,  stir continuously. When the liquid becomes thicker,  remove from heat.  Let it cool .Add d…

Easy Fish Curry Recipe

This recipe is for my those blog followers (specially from US)  who has a temptation for Indian fish curry. This recipe need not much afford and can easily prepare with simple ingredients. Indian recipes needs much afford as it requires different spices to prepare and US people hardly store so many Indian spices in their kitchen. This recipe may also useful for beginners and bachelors.  And off course this recipe is for busy and lazy people like me too.

In this recipe I'm using tomato based pizza or pasta sauce together with mustard seeds' paste.  You can use any ready made pizza sauce and mustard paste or if you like you can make it yourself. Here I'm using ready-made pizza sauce but I made mustard seeds' paste myself . For mustard seeds' paste I'm using yellow mustard seeds. Yellow mustard seeds are less bitter than black mustard seeds. Soak yellow mustard seeds in warm water for few minutes and then make a fine paste. Here you can use any ready-made mustard…

Peanut and Curry Leaves Chutney

An Indian meal is incomplete without a chutney. Chutney is a type of sauce basically a dry base sauce originating from India. There are varieties of chutney recipes which are served with the main course as a side dish or as a dip with fritters, samosa, pakora, idli, dosa etc. 

Chutney recipes are very easy to prepare.  Most of the chutney recipes are prepared by grinding and are basically made from raw vegetables. Today I'm going to share a Peanut and Curry Leaves Chutney recipe which don't required any cooking. Serve this recipe at lunch or dinner with main course or with samosa or pakora in the evening with tea. 

Peanut and Curry Leaves Chutney  📎Course : Side dish
📎Cuisine : Indian 🔪Preparation Time : 15 minutes
INGREDIENTS:
1 cup peanuts1 bunch of curry leaves 5-6 green chillies 4-5 long coriander leaves Salt to taste water if required
METHOD: Wash curry leaves under running water. Soak peanuts in lukewarm water for 10 minutes. Drain and keep aside. In a small Chutney making ja…