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 fish curry where tender Rohu fish is simmered in a light, tangy gravy made from mustard paste, tomatoes, and spices. This flavorful dish is a staple in Odia households and pairs perfectly with 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, Rohi Machha Jhola and Kachumber Salad
Aromatic Rohi Machha Jhola with spiced rice dumplings and fresh salad. A homestyle, energy-giving meal!
This odia dish is perfect for lunch. With 1086.68 calories and 50.28g 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.
Servings
4
Serving size: 1 serving
524cal
38gprotein
48gcarbs
21gfat
Ingredients
500 g Rohu Fish (Cut into 4-5 steaks)
4 tbsp Mustard Oil
1 tsp Turmeric Powder (Divided)
1.5 tsp Red Chili Powder (Adjust to taste, divided)
1.5 tsp Salt (Adjust to taste, divided)
2 tbsp Black Mustard Seeds
1 tsp Cumin Seeds (For the mustard paste)
8 cloves Garlic
1 inch Ginger
2 pcs Green Chili
1 tsp Panch Phoron (Bengali five-spice blend)
1 pcs Onion (Medium-sized, finely chopped)
2 pcs Tomato (Medium-sized, finely chopped)
1 pcs Potato (Large, cut into thick slices or wedges)
8 pcs Badi (Sun-dried lentil dumplings, optional)
2.5 cup Water (Preferably warm)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate Fish & Prepare Mustard Paste
Clean the fish steaks and pat them dry. In a bowl, marinate the fish with 0.5 tsp salt, 0.5 tsp turmeric powder, and 0.5 tsp red chili powder. Set aside for 15-20 minutes.
Meanwhile, soak the black mustard seeds and cumin seeds in 1/4 cup of warm water for 15 minutes. This helps in grinding and reduces bitterness.
Drain the soaked seeds and transfer to a grinder. Add the garlic cloves, ginger, and green chilies. Grind to a very smooth paste, adding a tablespoon or two of water if needed.
2
Fry Fish, Potatoes & Badi
Heat 3 tbsp of mustard oil in a kadai or wide pan over medium-high heat until it is very hot and just begins to smoke.
Carefully slide the marinated fish pieces into the hot oil. Shallow fry for 2-3 minutes per side until they are golden brown and crisp. Remove from the pan and set aside.
In the same oil, fry the badi (if using) until they turn golden brown. Remove and set aside.
Finally, add the potato slices to the pan and fry until they are light golden on the edges. Remove and keep with the fried fish.
In the remaining oil (add the last 1 tbsp if the pan is dry), add the panch phoron. Allow the seeds to crackle for about 30 seconds to release their aroma.
Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
Lower the heat and add the prepared mustard paste. Sauté for 2-3 minutes, stirring continuously, until the raw smell disappears. Be careful not to overcook it, as it can turn bitter.
Add the remaining 0.5 tsp turmeric powder, 1 tsp red chili powder, and the remaining 1 tsp salt. Mix well and cook for another minute.
Add the chopped tomatoes and cook for 5-7 minutes, until they break down and become soft and mushy, and oil begins to separate from the masala.
4
Simmer the Curry
Pour in 2.5 cups of warm water and stir everything together, scraping any bits from the bottom of the pan. Bring the gravy to a vigorous boil.
Once boiling, gently slide in the fried fish pieces, fried potato slices, and the fried badi.
Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes. This allows the fish and potatoes to absorb the flavors of the gravy.
Check the consistency. The 'jhola' (gravy) should be thin and soupy. If it's too thick, you can add a little more hot water.
5
Garnish and Serve
Turn off the heat. Garnish generously with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 5-10 minutes before serving. This helps the flavors to meld together beautifully.
