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 classic Odia delicacy where earthy mushrooms are cooked in a pungent and aromatic mustard seed paste. This traditional curry from Odisha is a flavor explosion, best enjoyed with steamed rice.
A smoky, rustic relish from Odisha made by charring tomatoes and garlic over an open flame. Mashed with raw onions, chilies, and pungent mustard oil, it's a perfect side for rice or pakhala.
Energy-giving Arna with aromatic Chhatu Besara & smoky Tomato Poda – a perfectly spiced, soul-satisfying meal.
This odia dish is perfect for dinner. With 876.28 calories and 19.92g 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.
4
Serving size: 1 serving
296cal
8gprotein
29gcarbs
18gfat
Ingredients
400 g Button Mushrooms (Cleaned and sliced)
2 medium Potato (Peeled and cubed)
4 tbsp Mustard Oil (Essential for authentic flavor)
1 large Onion (Finely chopped)
2 medium Tomato (Finely chopped)
1 tsp Panch Phoron (Odia five-spice blend)
2 pcs Dried Red Chilli (Broken in half)
0.5 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chilli Powder (For color, adjust to taste)
1 tsp Salt (Or to taste)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
3 pcs Green Chilli (For the besara paste, adjust to spice preference)
Instructions
1
Prepare the Besara Paste
In a small bowl, soak the black mustard seeds, yellow mustard seeds, and cumin seeds in 1/4 cup of warm water for at least 15-20 minutes. This softens the seeds and reduces bitterness.
Transfer the soaked seeds to a grinder jar. Add the garlic cloves and green chillies.
Grind to a very smooth paste, adding a few tablespoons of water as needed to facilitate grinding. The paste should be fine and creamy. Set aside.
2
Sauté the Vegetables
Heat 2 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke. This tempers the oil's pungency.
Carefully add the cubed potatoes and sauté for 5-6 minutes until they are light golden and about 50% cooked. Remove with a slotted spoon and keep aside.
In the same oil, add the sliced mushrooms. Sauté for 4-5 minutes until they release their moisture and it evaporates. Remove and set aside with the potatoes.
3
Cook the Curry Base
Add the remaining 2 tablespoons of mustard oil to the same pan. Heat it over medium flame.
Add the panch phoron and dried red chillies. Allow them to crackle for about 30 seconds to release their aroma.
Place a wire rack (papad jali) directly over a medium flame on a gas stove.
Arrange the tomatoes and unpeeled garlic cloves on the rack.
Roast for 8-10 minutes, turning them periodically with tongs. The tomato skin should be completely blackened and blistered, and the flesh should feel soft and pulpy.
The garlic will roast faster, in about 3-4 minutes. Remove it once its skin is charred and it feels soft.
Transfer the roasted tomatoes and garlic to a bowl and cover it for 5 minutes. The trapped steam will make them easier to peel.
2
Peel and Mash
Once cool enough to handle, gently peel off the charred skin from the tomatoes and garlic. Discard the skins.
Place the peeled tomato and garlic pulp in a mixing bowl.
Using a fork or your hands, mash them together into a coarse, rustic mixture. Avoid making it a smooth paste to retain texture.
3
Combine and Serve
Add the finely chopped onion, green chilies, and coriander leaves to the mashed tomato mixture.
Pour in the raw mustard oil and sprinkle with salt.
Mix everything thoroughly until well combined.
Taste and adjust the salt or green chilies according to your preference.
Serve immediately with steamed rice, pakhala (fermented rice), or roti for the best flavor.
Add the finely chopped onion and sauté for 6-8 minutes, stirring occasionally, until it turns soft and golden brown.
Add the chopped tomatoes, turmeric powder, and Kashmiri red chilli powder. Cook for 5-6 minutes, mashing the tomatoes with your spoon, until they break down and oil starts to separate from the masala.
4
Combine and Simmer
Reduce the heat to low and add the prepared besara (mustard) paste. Stir continuously and cook for just 2-3 minutes until the raw smell disappears. Do not overcook, as it will make the curry bitter.
Return the sautéed potatoes and mushrooms to the pan. Add salt and mix gently to coat everything well with the masala.
Pour in 1 cup of warm water, stir to combine, and bring the curry to a gentle boil.
Cover the pan, lower the heat, and let it simmer for 8-10 minutes, or until the potatoes are fully cooked and the gravy has thickened to your desired consistency.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the curry rest for 5 minutes before serving. This allows the flavors to meld together.
