Bihari Arna, Mati Handi Mansa and Kachumber Salad

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.

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.

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.

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.

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.

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.

Seal and Slow Cook

• In a small bowl, mix the atta with water to form a stiff, pliable dough.
• Roll the dough into a long, thick rope and press it firmly around the entire rim of the earthen pot.
• Place the lid on top and press down firmly to create a completely airtight seal. This 'dum' technique is crucial for the flavor.
• Place the sealed handi on your stove over the lowest possible flame. If using a gas stove, a heat diffuser or tawa underneath can help distribute heat evenly.
• Slow cook for 90 minutes. You will start to smell the rich aroma of the spices after about an hour. Do not lift the lid during cooking.

Rest, Open, and Serve

• After 90 minutes, turn off the heat. Let the handi rest, still sealed, for at least 15-20 minutes. This allows the flavors to meld and the pressure to subside.
• Carefully use a knife or spoon handle to crack and remove the hardened dough seal. Open the lid away from your face to avoid the hot steam.
• Gently stir the curry. The mutton should be exceptionally tender, and the gravy thick and aromatic.
• Garnish with freshly chopped coriander leaves and serve hot with steamed rice or roti.