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 traditional Odia delicacy, this Hilsa fish curry features tender fish simmered in a pungent, tangy mustard gravy. The sharp flavor of mustard paste, balanced with turmeric and chili, makes this a beloved dish, best enjoyed with steamed rice.
A simple and nutritious Odia stir-fry made with fresh amaranth leaves, garlic, and chilies. This quick and healthy side dish brings a rustic, earthy flavor to any meal and is ready in minutes.
About Bihari Arna, Illisi Machha Jhola and Saga Bhaja
Aromatic Illisi Machha Jhola with iron-boosting Saga Bhaja & spiced Arna – a flavorful, energy-giving lunch!
This odia dish is perfect for lunch. With 1237.98 calories and 51.41g 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
595cal
36gprotein
6gcarbs
46gfat
Ingredients
600 g Hilsa Fish (cut into 4-5 large steaks)
3 tbsp Black Mustard Seeds
0.25 cup Mustard Oil (for frying and gravy)
6 cloves Garlic Cloves (peeled)
3 pcs Green Chili (2 for paste, 1 slit for gravy)
1 medium Tomato (finely chopped)
1 tsp Panch Phoron (Odia five-spice blend)
1 tsp Turmeric Powder (divided)
1 tsp Red Chili Powder (adjust to taste)
1.5 tsp Salt (or to taste, divided)
2 cup Water (warm, for the gravy)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare Mustard Paste & Marinate Fish
Soak the black mustard seeds in 1/4 cup of warm water for at least 15-20 minutes. This helps in grinding them to a fine paste.
In a grinder jar, combine the soaked mustard seeds (with their water), garlic cloves, and 2 green chilies. Grind to a very smooth paste. Add a little more water if needed. For an extra smooth gravy, strain the paste through a fine-mesh sieve.
Gently clean the Hilsa fish pieces. Pat them dry. Marinate with 1/2 tsp of turmeric powder and 1/2 tsp of salt. Set aside for 10 minutes.
2
Shallow Fry the Fish
Heat mustard oil in a wide pan or kadai over medium-high heat until it just begins to smoke. This reduces its raw pungency.
Carefully slide the marinated fish pieces into the hot oil. Fry for 1-2 minutes on each side until they turn a light golden color. Hilsa is a delicate fish, so do not over-fry as it can become tough.
Remove the fish from the pan and keep aside on a plate.
3
Prepare the Gravy Base
In the same oil, lower the heat to medium-low. Add the panch phoron and let the seeds crackle for about 30 seconds.
Add the finely chopped tomato and cook for 3-4 minutes until it becomes soft and pulpy.
Reduce the heat to low. Add the prepared mustard paste, the remaining 1/2 tsp turmeric powder, red chili powder, and 1 tsp of salt. Sauté for 2-3 minutes, stirring continuously. This step is crucial; cooking the mustard paste on low heat prevents it from turning bitter.
4
Simmer the Curry
Pour in 2 cups of warm water and stir well to combine everything. Bring the gravy to a gentle boil over medium heat.
Once boiling, carefully place the fried fish pieces into the gravy. Add the remaining slit green chili.
Cover the pan and let the curry simmer on low heat for 5-7 minutes. This allows the fish to absorb the aromatic flavors of the mustard gravy.
5
Garnish and Serve
Turn off the heat. Garnish with freshly chopped coriander leaves.
Let the Illisi Machha Jhola rest, covered, for at least 10 minutes before serving. This helps the flavors to deepen and meld together.
Serve hot with steamed white rice for an authentic Odia meal.
Sprinkle the turmeric powder and salt over the leaves.
Mix everything well to combine. Cover the pan and cook on a low-medium flame for 5-7 minutes. The leaves will release their own moisture, so no extra water is needed.
Uncover the pan, increase the heat to medium, and continue to cook for another 2-3 minutes, stirring frequently, until most of the moisture has evaporated.
4
Finish and Serve
Once the saga is cooked and the dish is dry, turn off the heat.
Lightly crush the fried badi with your hands and sprinkle them over the saga bhaja for a crunchy texture.
Give it a final mix and serve immediately while hot. It pairs perfectly with steamed rice and dal.
