Naga Chicken with Bamboo Shoot, Joha Rice and Xaak Bhaji

Ingredients

• 1.5 cup Joha Rice (An aromatic short-grain rice from Assam.)
• 3 cup Water (Use filtered water for the best taste.)
• 0.5 tsp Salt (Optional, adjust to your taste.)
• 1 tsp Ghee (Optional, for flavour and to prevent sticking. Use a neutral oil for a vegan option.)

Instructions

1. 1

   Rinse and Soak the Rice (Optional but Recommended)

   • Place the Joha rice in a fine-mesh sieve or a bowl. Rinse it under cold running water, gently swirling with your fingers, until the water runs mostly clear. This removes excess starch and prevents stickiness.
   • Drain the rice thoroughly. If you have time, soak the rinsed rice in fresh water for 15-20 minutes. Soaking helps the grains cook more evenly and become fluffier.
2. 2

   Cook the Rice

   • Drain the soaked rice completely and transfer it to a heavy-bottomed pot with a tight-fitting lid.
   • Add 3 cups of fresh water, the optional salt, and ghee.
   • Place the pot on the stove over high heat and bring the water to a rolling boil.
   • Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with the lid and let it simmer for 12-15 minutes.
   • Do not lift the lid during this time to ensure the rice steams properly.
3. 3

   Rest and Fluff

   • After 15 minutes, turn off the heat. Let the pot stand, still covered, for at least 10 minutes. This crucial resting period allows the grains to absorb the last of the steam, firm up, and finish cooking.
   • Remove the lid and gently fluff the rice with a fork or a spatula to separate the grains.
   • Serve hot as a perfect accompaniment to Assamese curries, dals, or any vegetable dish.

Ingredients

• 500 g Mustard Greens (Also known as 'lai xaak' in Assamese. Roughly chopped.)
• 2 tbsp Mustard Oil (Essential for the authentic pungent flavor.)
• 1 tsp Panch Phoron (A Bengali five-spice blend.)
• 6 cloves Garlic Cloves (Finely chopped.)
• 1 inch Ginger (Peeled and finely grated.)
• 3 pcs Green Chilies (Slit lengthwise. Adjust quantity to your spice preference.)
• 0.25 tsp Turmeric Powder (Adds color and earthy flavor.)
• 0.75 tsp Salt (Adjust to taste.)

Instructions

1. 1

   Prepare the Greens (5 minutes)

   • Wash the mustard greens thoroughly in a large bowl of water, changing the water 2-3 times to remove all grit and dirt.
   • Drain the greens well. Roughly chop the leaves and tender stems, discarding any tough, fibrous parts.
   • Set aside in a colander to allow excess water to drain off completely.
2. 2

   Temper the Spices (2 minutes)

   • Place a kadai or heavy-bottomed pan over medium-high heat. Add the mustard oil and heat it until it becomes very hot and just begins to smoke lightly. This step is crucial to mellow its pungent flavor.
   • Reduce the heat to medium. Carefully add the panch phoron seeds and let them crackle for about 30 seconds.
   • Add the chopped garlic, grated ginger, and slit green chilies. Sauté for about 1 minute until the garlic is fragrant and turns a pale golden color. Be careful not to burn it.
3. 3

   Cook the Xaak (8 minutes)

   • Add the chopped mustard greens to the pan all at once. The pan will seem very full, but the greens will wilt down significantly.
   • Sprinkle the turmeric powder and salt over the greens.
   • Toss everything together gently to coat the greens with the oil and spices.
   • Cover the pan with a lid and cook on low-medium heat for 5-7 minutes, stirring occasionally. The greens will release their own moisture and cook in the steam.
   • Uncover the pan and stir-fry on medium-high heat for another 1-2 minutes to evaporate any remaining excess water. The final dish should be moist but not watery.
4. 4

   Serve

   • Check the seasoning and add more salt if needed.
   • Serve the Xaak Bhaji hot as a side dish with steamed rice (bhaat) and dal (dail) for a classic, comforting Assamese meal.