Poitabhat
Veg
Vegan
A refreshing dish of leftover rice soaked in water and served cold with salt, mustard oil, and chilies. It's a staple during hot summers.
Cuisines
Assamese
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 20 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 2 cups | water |
| — | salt to taste |
| 1 cup | water for soaking |
| 1 cup | cold water |
| 1 tablespoon | mustard oil |
| 1 piece | green chili |
| 1 small | onion, finely chopped |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Wash the basmati rice thoroughly under running water until the water runs clear.
- 2 Soak the rice in 1 cup of water for 30 minutes.
- 3 Drain the soaked rice and add it to a pot with 2 cups of water and salt to taste.
- 4 Bring the water to a boil, then reduce the heat to low, cover the pot, and let it simmer until the rice is cooked and the water is absorbed, about 15-20 minutes.
- 5 Once cooked, spread the rice on a large plate or tray to cool completely.
- 6 After the rice has cooled, transfer it to a bowl and pour 1 cup of cold water over it.
- 7 Add mustard oil, green chili, chopped onion, and coriander leaves to the rice and mix well.
- 8 Serve the poitabhat chilled or at room temperature.
Tips
For a more authentic taste, use leftover rice that has been cooled overnight.