Pani Hamuk
A unique dish featuring water snails cooked with pumpkin and spices. This traditional Assamese dish is highly nutritious and known for its distinct flavor.
Cuisines
Assamese
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 40 min
Total: 50 min
2-3 servings
Ingredients
| 1 cup | black rice (chokuwa rice) |
| 3 cups | water |
| 1 cup | jaggery |
| 1 cup | grated coconut |
| 1/4 teaspoon | salt |
Instructions
- 1 Wash the black rice thoroughly under running water.
- 2 Soak the washed rice in water for at least 4 hours or overnight for best results.
- 3 Drain the soaked rice and transfer it to a heavy-bottomed pot.
- 4 Add 3 cups of water to the pot and bring it to a boil over medium heat.
- 5 Once it starts boiling, reduce the heat to low, cover the pot, and let it simmer until the rice is cooked and tender, about 30 minutes.
- 6 In a separate pan, melt the jaggery with a little water to form a syrup. Strain to remove any impurities.
- 7 Once the rice is cooked, add the jaggery syrup to the rice and mix well.
- 8 Add the grated coconut and salt to the mixture, stirring to combine.
- 9 Cook on low heat for another 5-10 minutes, allowing the flavors to meld together.
- 10 Remove from heat and let it cool slightly before serving.
Tips
Ensure the rice is cooked completely before adding the jaggery, as it can hinder the cooking process if added too early.