A traditional sweet rice pudding from Bihar, slow-cooked with fragrant rice, rich jaggery, and creamy milk. This comforting dessert, flavored with cardamom, is a festive favorite.
Prep15 min
Cook45 min
Soak30 min
Servings4
Serving size: 1 serving
515cal
11gprotein
82gcarbs
Ingredients
0.5 cup Gobindobhog Rice (Or any short-grain aromatic rice)
1 cup Jaggery (Grated or powdered)
4 cup Full-Fat Milk
1.25 cup Water (Divided use: 1 cup for rice, 1/4 cup for jaggery)
A quintessential Bengali delicacy, Chicken Kassa features tender, bone-in chicken slow-cooked in a symphony of spices. The 'koshano' or slow-sautéing technique reduces the gravy to a thick, luscious coating that clings to the chicken, bursting with intense, rustic flavors. A true celebration of Bengali cuisine, best enjoyed with luchi or gorom bhaat (steamed rice).
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Bihari Arna, Bengali Chicken Kassa and Kachumber Salad
Aromatic Chicken Kassa with spiced Arna & fresh salad – a soul-satisfying, protein-packed lunch!
This odia dish is perfect for lunch. With 1131.38 calories and 51.58g of protein per serving, it's a nutritious choice for your meal plan.
17gfat
Rinse the Gobindobhog rice under cold water until the water runs clear.
Soak the rice in fresh water for 30 minutes. After soaking, drain all the water completely and set aside.
2
Cook the Rice
In a heavy-bottomed pot or pan, combine the drained rice and 1 cup of water.
Bring the water to a boil over medium heat. Once boiling, reduce the heat to low, cover the pot, and let it cook for 10-12 minutes, or until the rice is soft and has absorbed all the water.
Gently mash the cooked rice with the back of a spoon or a masher to break it down slightly. This helps create a creamier texture.
3
Make the Jaggery Syrup
While the rice is cooking, combine the grated jaggery and 1/4 cup of water in a small saucepan.
Heat over low-medium heat, stirring continuously until the jaggery has completely dissolved into a smooth syrup.
Turn off the heat and strain the syrup through a fine-mesh sieve to remove any impurities. Set aside to cool down to a lukewarm temperature.
4
Simmer with Milk
Pour the 4 cups of full-fat milk into the pot with the mashed rice.
Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent the milk from scorching at the bottom.
Continue to simmer for 15-20 minutes, stirring occasionally, until the milk has thickened and the mixture is creamy.
5
Combine Jaggery and Milk (Crucial Step)
Remove the thickened rice-milk mixture from the heat and let it cool for 5-7 minutes. It should be warm, not piping hot.
Ensure the jaggery syrup has also cooled to lukewarm. This temperature synchronization is key to preventing the milk from curdling.
Slowly pour the lukewarm jaggery syrup into the warm rice-milk mixture, stirring continuously until fully incorporated.
6
Finish and Thicken
Return the pot to very low heat. Add the ghee and the crushed green cardamom pods.
Stir well to combine and let it simmer gently for another 5 minutes, allowing the flavors to meld and the arna to reach its final, thick consistency.
Turn off the heat. The arna will continue to thicken as it cools.
7
Garnish and Serve
Transfer the Bihari Arna to serving bowls.
Garnish with slivered almonds and chopped cashews.
Serve warm or chilled according to your preference.
Servings4
Serving size: 1 serving
569cal
39gprotein
21gcarbs
38gfat
Ingredients
750 g Chicken (bone-in, curry cut pieces)
0.33 cup Mustard Oil
2 large Onion (thinly sliced)
1.5 tbsp Ginger Paste
1.5 tbsp Garlic Paste
2 medium Tomato (pureed)
0.5 cup Curd (whisked until smooth)
2 pcs Bay Leaf
1 inch Cinnamon Stick
4 pcs Green Cardamom Pods (lightly crushed)
4 pcs Cloves
1 tsp Turmeric Powder
2 tsp Kashmiri Red Chili Powder (for color and mild heat)
1 tsp Cumin Powder
1 tsp Coriander Powder
1.5 tsp Salt (or to taste)
1 tsp Sugar
3 pcs Green Chilies (slit lengthwise)
1 tsp Garam Masala Powder
1 tbsp Ghee (optional)
1 cup Hot Water
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces with the whisked curd, 1 tbsp each of ginger and garlic paste, turmeric powder, 1 tsp of Kashmiri red chili powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece is evenly coated.
Cover the bowl and let the chicken marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator for deeper flavor penetration.
2
Prepare the Aromatic Base
Place a heavy-bottomed pan or kadai over medium-high heat. Add the mustard oil and heat until it turns pale yellow and just begins to smoke. This removes its pungency.
Reduce the heat to medium, add the sugar, and allow it to caramelize for about 15-20 seconds. This helps in achieving the rich, dark color.
Add the whole spices: bay leaves, cinnamon stick, green cardamoms, and cloves. Sauté for 30 seconds until they become fragrant.
Add the thinly sliced onions. Cook for 10-12 minutes, stirring frequently, until they turn a deep golden-brown. This step is crucial for the flavor and color of the gravy.
Add the remaining 0.5 tbsp each of ginger and garlic paste. Sauté for 1 minute until the raw aroma disappears.
Stir in the tomato puree, the remaining 1 tsp Kashmiri red chili powder, cumin powder, coriander powder, and the remaining 0.5 tsp of salt.
Cook this masala mixture on low-medium heat for 8-10 minutes. Stir occasionally, until the masala darkens in color and you see oil separating at the edges.
4
Slow-Cook the Chicken
Add the marinated chicken along with all the marinade to the pan. Increase the heat to high and sauté for 4-5 minutes, stirring continuously to sear the chicken on all sides.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the chicken cook for 20-25 minutes. The chicken will cook in its own juices and the marinade.
Stir every 5-7 minutes to prevent the masala from sticking to the bottom of the pan.
5
Simmer and Finish
Remove the lid. You will notice that the oil has separated from the masala again, indicating the chicken is well-cooked.
Add 1 cup of hot water and the slit green chilies. Stir everything together well.
Bring the curry to a simmer, then cover and cook for another 10-15 minutes, or until the chicken is perfectly tender and the gravy has reached your desired thick consistency.
Turn off the heat. Stir in the garam masala powder and the optional ghee. Cover and let the dish rest for 5-10 minutes to allow the flavors to meld.
6
Serve
Garnish with freshly chopped coriander leaves before serving.
Serve hot with traditional accompaniments like luchi, paratha, or steamed rice.
