Bamboo Rice
Veg
Vegan
Soaked raw rice and sometimes meat sealed inside a fresh green bamboo tube and cooked over open fire — the flavour of the bamboo permeates the rice with a subtle sweetness.
Cuisines
Sikkimese
Arunachali
Naga
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | bamboo rice |
| 2 cups | water |
| 1 tablespoon | mustard oil |
| 1 teaspoon | salt |
| 1 teaspoon | turmeric powder |
| 1 cup | mixed vegetables (carrot, peas, beans) |
| 1 small | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 teaspoon | ginger, grated |
| 1 small | green chili, chopped |
| 1 tablespoon | fresh coriander, chopped |
Instructions
- 1 Wash the bamboo rice thoroughly and soak it in water for 30 minutes.
- 2 Heat mustard oil in a pan over medium heat.
- 3 Add chopped onions, garlic, ginger, and green chili to the pan and sauté until the onions are translucent.
- 4 Stir in the turmeric powder and mixed vegetables, and cook for 3-4 minutes.
- 5 Drain the soaked bamboo rice and add it to the pan.
- 6 Pour in 2 cups of water and add salt. Stir well.
- 7 Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let it simmer for 25-30 minutes or until the rice is cooked and the water is absorbed.
- 8 Once cooked, fluff the rice with a fork and garnish with fresh coriander before serving.
Tips
For added aroma, you can add a bay leaf and a few whole spices like cardamom and cloves while sautéing the onions.