Traditional Tripuri scented rice steamed in a bamboo tube over fire — the most ceremonial preparation of the Tripuri people, cooked for Garia Puja and major festivals.
Ingredients
2 cups traditional Tripuri scented short-grain rice (or any short-grain scented rice — Gobindobhog or Joha rice from Assam work well)
2.5 cups water
1/2 tsp salt
Bamboo tube section (optional — for authentic cooking; a regular pot works too)
For serving: berma chutney, mosdeng, kosoi borok (boiled greens)
Method
If cooking in a bamboo tube (traditional method): use a fresh green bamboo section about 5 cm in diameter and 30 cm long, sealed at one natural joint.
Wash rice and pour into the tube. Add water and salt.
Seal the open end with a banana leaf plug. Roast the sealed tube over a wood fire or gas flame for 25 to 30 minutes, turning regularly every 5 minutes, until the rice inside is fully cooked. Split the bamboo lengthwise to reveal the cooked rice — it will have absorbed a subtle woody, clean bamboo fragrance.
If cooking in a regular pot: wash rice in cold water until mostly clear.
Place in a pot with 2.5 cups water and salt.
Bring to a boil. Stir once. Reduce to the lowest possible heat. Cover tightly and cook 15 minutes without lifting the lid. Turn off heat. Rest covered 5 minutes. Fluff gently.
In Tripuri tradition rice is the centre of every meal — it is served first and all other preparations are arranged around it.
The rice should be slightly soft and have some natural stickiness from the short-grain variety.
Serve on banana leaves or plates with berma chutney, mosdeng condiment and boiled greens.