Bitchi
Veg
Vegan
Bitchi is a simple rice soup seasoned with ginger and spices, often consumed in Meghalaya for its comforting and warm qualities, especially during colder months.
Cuisines
Meghalayan
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 30 min
Total: 45 min
2-3 servings
Ingredients
|
1 cup | Rice , raw |
|
500 ml | Water |
|
1 teaspoon | Salt |
|
1 cup | Fermented Soybean |
|
1 tablespoon | Mustard oil |
|
2 | Green Chili , slit |
|
1 inch | Ginger , finely chopped |
|
2 cloves | Garlic , finely chopped |
|
1 | Onion , thinly sliced |
|
1 teaspoon | Turmeric powder |
Instructions
- 1 Wash the rice thoroughly and soak it in water for 15 minutes.
- 2 Drain the rice and set aside.
- 3 Heat mustard oil in a pot over medium heat.
- 4 Add chopped onions, ginger, and garlic, and sauté until golden brown.
- 5 Add the fermented soybean (tungrymbai) and stir well.
- 6 Add turmeric powder and salt, and mix until combined.
- 7 Add the drained rice to the pot and stir to coat the rice with the spices.
- 8 Pour in 500 ml of water and bring to a boil.
- 9 Reduce the heat to low, cover the pot, and let it simmer until the rice is cooked and the water is absorbed, about 20 minutes.
- 10 Slice the green chilies and add them to the rice, stirring gently.
- 11 Serve hot as a main dish or side.
Tips
For a more authentic flavor, use local varieties of rice and freshly fermented tungrymbai.