Naga Smoked Chicken with Bamboo Shoot, Bora Saul and Bengena Pitika

Ingredients

• 1.5 cup Bora Saul Rice (Assamese glutinous rice)
• 0.25 tsp Salt (Adjust to taste)

Instructions

1. 1

   Rinse and Soak the Rice (4+ hours)

   • Place the Bora Saul rice in a large bowl. Rinse it under cold running water, gently swirling the grains with your hand, 4-5 times or until the water runs clear.
   • Add enough fresh, cold water to cover the rice by at least 3 inches.
   • Let the rice soak for a minimum of 4 hours, or preferably overnight for the best texture. This step is crucial and cannot be skipped.
2. 2

   Prepare for Steaming (5 minutes)

   • Drain the soaked rice completely using a fine-mesh sieve. Let it sit in the sieve for 5-10 minutes to allow all excess water to drip away.
   • Transfer the drained rice to a bowl and gently mix in the salt.
   • Line a steamer basket with a damp muslin cloth, cheesecloth, or a clean banana leaf, allowing the edges to overhang.
   • Spread the salted rice evenly over the cloth in the basket. Do not pack it down.
3. 3

   Steam the Rice (20-25 minutes)

   • Fill the bottom of a steamer pot with 2-3 inches of water and bring it to a rolling boil over high heat.
   • Once boiling, reduce the heat to medium-high. Place the steamer basket with the rice over the pot. Ensure the water level is below the basket.
   • Fold the overhanging cloth over the rice to cover it completely. Place a tight-fitting lid on the steamer.
   • Steam for 20-25 minutes. The rice is cooked when the grains are tender, translucent, and sticky.
4. 4

   Rest and Serve (5 minutes)

   • Turn off the heat and let the rice rest in the covered steamer for 5 minutes. This allows the moisture to distribute evenly.
   • Carefully remove the steamer basket. Use the cloth overhangs to lift the cooked rice out and transfer it to a serving dish.
   • Serve hot with your favorite Assamese curry, dal, or pitika (mashed vegetables).

Ingredients

• 1 large Brinjal (Also known as eggplant, about 400-500g)
• 1 medium Tomato (Ripe and firm)
• 1 medium Onion (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to your spice preference)
• 3 tbsp Coriander Leaves (Freshly chopped)
• 2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Roast the Vegetables

   • Wash the brinjal (eggplant) and tomato thoroughly and pat them dry.
   • Make 2-3 deep slits in the brinjal with a knife. This helps it cook evenly and prevents it from bursting.
   • Lightly grease the skin of the brinjal and tomato with a few drops of oil. This makes peeling easier later.
   • Place the brinjal and tomato directly on a gas stove flame set to medium. You can also use a grill or a wire rack placed over the flame.
   • Roast for 10-15 minutes, turning them every few minutes with tongs, until the skin is completely charred and blackened, and the flesh feels soft when poked with a knife.
   • Remove the roasted vegetables from the flame and place them in a bowl. Cover the bowl for 5 minutes to let them steam, which will further loosen the skin.
2. 2

   Peel and Mash

   • Once cool enough to handle, gently peel off the charred skin from both the brinjal and the tomato. Discard the skins.
   • Remove and discard the stem of the brinjal.
   • Place the peeled pulp in a mixing bowl.
   • Using a fork or a potato masher, mash the pulp together. Aim for a coarse, slightly chunky texture rather than a smooth puree.
3. 3

   Combine and Serve

   • To the mashed vegetable pulp, add the finely chopped onion, green chilies, and fresh coriander leaves.
   • Pour in the pungent mustard oil and add salt to taste.
   • Gently mix everything together until just combined. Be careful not to overmix, as this can make the dish watery.
   • Taste and adjust the salt or chilies if needed.
   • Serve the Bengena Pitika immediately with hot steamed rice, dal, and a side of roti for a complete Assamese meal.