Loading...
A simple yet essential Bihari dish of plain steamed rice. Made from sun-dried raw rice, it's the perfect fluffy and light base for dal, curries, and chokha. A daily comfort food in Eastern India.
For 4 servings
Wash and Soak the Rice (35 minutes)
Boil the Rice (7-10 minutes)
A comforting yogurt and chickpea flour curry from Bihar, filled with soft, spongy gram flour dumplings. This tangy and mildly spicy dish is a regional staple, best enjoyed with steamed rice.
A nutty, pungent, and spicy dry chutney from Bihar, made with roasted flaxseeds, garlic, and chilies. It’s a powerhouse of flavor and nutrients, perfect to sprinkle over dal-rice or enjoy with roti.
A rustic and wholesome flatbread from Bihar, stuffed with a savory mixture of roasted chickpea flour (sattu) and aromatic spices. It's a nutritious and filling meal, perfect with baingan chokha or a simple yogurt.
A traditional Bihari stuffed flatbread filled with a savory mixture of roasted gram flour (sattu), spices, and tangy pickle masala. This wholesome and flavorful bread is perfect for a hearty breakfast or lunch.
A simple yet essential Bihari dish of plain steamed rice. Made from sun-dried raw rice, it's the perfect fluffy and light base for dal, curries, and chokha. A daily comfort food in Eastern India.
This bihari recipe takes 60 minutes to prepare and yields 4 servings. At 9.65 calories per serving with 0.02g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Steam the Rice (10-12 minutes)
Rest and Fluff (5-10 minutes)
To cook in a pressure cooker, use a 1:1.5 rice-to-water ratio. After rinsing and soaking, add rice, water, and salt to the cooker. Cook on high pressure for 2 whistles. Let the pressure release naturally before fluffing.
For a simple flavored rice, heat 1 tbsp of ghee in the pot. Add 1 tsp of cumin seeds (jeera) and let them splutter. Then add the drained rice, sauté for a minute, and proceed with adding water and cooking as per the instructions.
Add a bay leaf (tej patta) and a 1-inch piece of cinnamon stick (dalchini) to the water while it boils to infuse the rice with a subtle, warm aroma.
As a rich source of simple carbohydrates, Arwa Bhaat is quickly converted into energy by the body, making it an excellent food for refueling after physical activity or during illness.
White rice is low in fiber and fat, making it very gentle on the digestive system. It's a common comfort food and often recommended during periods of digestive distress.
Rice is inherently gluten-free, making Arwa Bhaat a safe and fundamental staple for individuals with celiac disease or gluten sensitivity.
Arwa Bhaat is a staple in Bihari cuisine, referring to plain steamed rice made from 'Arwa' rice. Arwa rice is raw, sun-dried rice, as opposed to 'Usna' rice, which is parboiled. It cooks up to be light, fluffy, and non-sticky, making it the perfect accompaniment for dals and curries.
While you can, the texture will be different. Arwa Bhaat is traditionally made with short or medium-grain rice which has a softer, plumper texture. Basmati is a long-grain rice that cooks up more separate and firm. If using Basmati, you may need to adjust the water ratio slightly, typically to 1 cup rice to 1.75 cups water.
One serving of Arwa Bhaat (approximately 1 cup cooked, or 225g) contains around 290-310 calories, primarily from carbohydrates. This estimate does not include the optional ghee.
Arwa Bhaat is a good source of carbohydrates for energy. As a simple white rice, it's easily digestible. However, it has a higher glycemic index compared to brown rice. It's a healthy part of a balanced meal when paired with protein-rich dals and fiber-rich vegetables. Omitting the ghee and salt makes it a low-fat and low-sodium option.
Stickiness is usually caused by excess starch or too much water. To prevent this, ensure you rinse the rice thoroughly until the water runs clear. Soaking also helps. Avoid over-stirring the rice as it cooks, and stick to the recommended 1:2 rice-to-water ratio for the open pot method.