Mizoram Bamboo Shoot Rice Mizo One Pot

Method

1. 1

   Combine rice and bamboo in pot: Place the washed, drained rice and bamboo shoot strips directly in a wide, heavy pot.

2. 2

   Add aromatics: Add crushed garlic, sliced ginger and slit green chilli.

3. 3

   Add turmeric and water: Add turmeric and 3.5 cups water. Add salt.

4. 4

   Stir once gently: Stir the pot once to distribute the bamboo and aromatics through the rice.

5. 5

   Bring to a full boil: Heat on high. Bring to a rolling boil.

6. 6

   Reduce to lowest heat: Once boiling, reduce to the absolute lowest heat. Cover tightly.

7. 7

   Cook 18 minutes undisturbed: Cook without opening the lid for 18 minutes.

8. 8

   Rest covered: Turn off heat. Rest covered for 5 minutes.

9. 9

   Open and fluff: Open the lid. The rice should be fully cooked and all liquid absorbed. The bamboo shoot strips should be distributed throughout the rice, tender and fragrant.

10. 10

    Serve: Garnish with spring onions. Serve as a complete meal or with any Mizo side preparation.

11. 11

    Note: Bamboo shoot rice is a Mizo preparation that makes full use of the abundance of bamboo in Mizoram — one of the states famous for bamboo in India. By cooking the bamboo directly with the rice, the earthy, slightly sour character of the bamboo infuses every grain. This is the vegetarian version of the concept behind Mizo bai — cooking everything together without separating components. The garlic and ginger provide fragrance without overpowering.