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Bhangui from Indian State Tripura

The name itself doesn’t refer to the dish so much as the banana leaf in which the dish is wrapped. The main component of Bhangui is rice that is flavoured with ginger and nuts and then boiled in the banana leaf. The banana leaves are far more than just practical cooking containers though. They impart a unique aroma which contributes to the distinctive experience of eating this dish.

For it to be truly authentic, the preferred grain is Guria rice which needs to be dried in the sun before cooking. The grain is sweet and sticky which makes it easy to form into a conical shape and easy to eat. Bhangui is featured in many of the folktales of the region, making it one of the oldest dishes known in this area.


LETS GET COOKING:

Bhangui

Bhangui
Bhangui

Course : Main Dish

Cuisine : Indian

Prep time : 10 minutes

Process time : 30 minutes

Total time : 40 minutes

Ingredients: 

  • Soaked Sticky rice - 1/4 cup

  • Ginger - 3 tsp

  • Nuts - 3 tsp

  • Banana leaf - 1

Instructions:

  1. Wash and soak sticky rice overnight, next day strain the water and sundry until its slightly moisture

  2. In a bow add sticky rice, ginger and nuts, mix well

  3. Warm the banana leaf into cone shape, put the mixed rice on the leaf and cover the corners and tie with the rope

  4. Place them in steamer plate and steam for 30 minutes

  5. Serve hot

Pictorial:

soaked sticky rice
soaked sticky rice

ginger & dry fruits
ginger & dry fruits

mix
mix

fold banana leaf into cone & add rice
fold banana leaf into cone & add rice

fold & seal
fold & seal

tie with rope
tie with rope

into steamer plate
into steamer plate

steam for 1/2 hr, serve hot
steam for 1/2 hr, serve hot
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