Bhangui
Bhangui is a traditional Tripuri (Borok) dish of sun-dried sticky rice mixed with ginger, onion and ghee, packed into a banana-leaf cone, tied and boiled until cooked. The leaf lends a distinct aroma. Eaten as a staple alongside fish stew or boiled pork.
Ingredients
Main
- onion — 30 g (chopped)
- Ginger — 1 g (chopped)
- rice — 100 g (ground)
- salt (optional) (whole)
Tempering
- Ghee — 5 tsp (whole)
Method
- Take sun-dried sticky rice (Guria/Binni rice) and rinse it well.
- Mix the rice with a little ghee, finely chopped onion, ginger and salt.
- Shape a banana leaf into a cone and fill it tightly with the rice mixture.
- Tie the banana-leaf cone securely, place in water and boil for about an hour until the rice is cooked.
- Unwrap and serve Bhangui hot, alongside a fish stew or boiled pork.
Common questions
- How many calories in one plate of Bhangui?
- 121 kcal per plate.
- How much cooking time?
- 25 min — 10 min prep, 15 min cooking.