Bangui

Bangui

Bangui

Veg Vegan

Tripuri sticky rice — glutinous rice soaked in water for at least eight hours, drained, and steamed in a traditional conical bamboo steamer (placed over boiling water) for thirty to forty minutes until every grain is translucent, soft, and slightly chewy with a mild, naturally sweet flavour. Served on banana leaf or in a small bamboo basket; eaten by pinching a small portion, pressing it into a compact ball, and using it to scoop up curries and chutneys. Bangui is the ritual and festive rice of the Borok people: used in all religious ceremonies, offerings to ancestors, and festival feasts. The Tripuri Garia and Ker puja festivals require bangui as the primary rice offering. In daily eating it often replaces plain boiled rice at dinner; the sticky texture is preferred for eating with the hands with thin, brothy preparations like gudok.

Cuisines

Manipuri Mizo Sikkimese Arunachali Naga Assamese Tripuri

Best for

Breakfast Lunch Dinner

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

1 cup sticky rice
2 cups water
1 tablespoon mustard oil
1 onion, finely chopped
2 cloves garlic, minced
1 inch ginger, minced
1 teaspoon salt
1 cup mixed vegetables (carrot, beans, peas)
1 teaspoon turmeric powder
2 green chilies, slit
1 handful fresh coriander leaves, chopped

Instructions

  1. 1 Wash the sticky rice thoroughly and soak it in water for 30 minutes.
  2. 2 Heat mustard oil in a pan over medium heat.
  3. 3 Add the chopped onion and sauté until translucent.
  4. 4 Add minced garlic and ginger, and sauté for another minute.
  5. 5 Drain the soaked rice and add it to the pan, stirring well to coat the rice with the oil and aromatics.
  6. 6 Add salt, turmeric powder, and mixed vegetables to the pan, and mix everything well.
  7. 7 Pour in 2 cups of water and bring it to a boil.
  8. 8 Reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes or until the rice is cooked and water is absorbed.
  9. 9 Once cooked, turn off the heat and let it sit covered for another 5 minutes.
  10. 10 Garnish with slit green chilies and chopped coriander leaves before serving.

Tips

For a richer flavor, you can add a few crushed whole spices like cardamom and cloves while sautéing the onions.