Bora Saulor Pulao (Assamese Sticky Rice Pulao)


1/2 cup bora saul (sticky rice)
1 medium onion, sliced thinly
1 green chilli, chopped
1” cinnamon
1 bay leaf
Salt to taste
1 egg, scrambled
1 tsp ghee+oil

Method –

Soak the sticky ( bora saul) rice for an hour

Drain the water in a strainer.

Heat oil+ghee in a pressure cooker

Temper it with cinnamon stick and bay leaf

Add onions and fry till light brown

After onions are fried, add the rice & fry it as in normal rice pulao.

Add salt to taste , add water just enough to soak the rice ( less water is required then normal rice) & pressure cook until 3 whistles.

Garnish / mix with scrambled eggs before serving.

Goes best with Assamese style chicken / mutton curry or solo.

Shorputi Maacher Tomato Diye Jhol


  • 4 pieces of shorputi fish
  • 1/2 tsp nigella seeds
  • 1 large tomato
  • 2-3 green chillies
  • 3 tbsp oil
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste

Method –

  1. Smear the fish with a bit of turmeric powder and salt
  2. Set aside for 15 minutes
  3. Blend the tomato and green chillies
  4. Heat oil in a pan
  5. Fry the fish lightly and set aside
  6. In the same oil, add nigella seeds
  7. Once it splutters, add the tomato chilli paste
  8. Add turmeric, red chilli powder and salt to taste
  9. Sauté the paste till oil releases from the sides
  10. Add 1 cup of warm water and let it come to a boil
  11. Add the fish and simmer till gravy thickens

Babori Xaak Koni Bhaji (Stir Fried Duck Eggs and Crown Daisy)


  • 1 bunch babori Xaak (crown daisy), finely chopped
  • 2 duck eggs, beaten
  • 1 medium onion, finely chopped
  • 2-3 cloves of garlic, finely chopped
  • 2 green chillies, finely chopped
  • 1/2 tsp turmeric powder
  • Salt to taste
  • 2 tbsp mustard oil

Method –

  1. Heat oil in a pan
  2. Add garlic, sauté for 10 seconds
  3. Add onions and sauté till translucent
  4. Now, add the chopped babori Xaak and green chillies
  5. Add turmeric powder and salt
  6. Mix well and stir fry for 2-3 minutes
  7. Add beaten eggs
  8. Mix well to combine.
  9. Stir again for 2-3 minutes
  10. Remove from heat
  11. Serve with steamed rice as a side dish

Garlic Chicken


For Marination

Boneless Chicken – 500 gm
All Purpose Flour – 4 tbsp
Cornflour – 4 tbsp
Salt to taste
Black Pepper Powder – 1 tsp
Soy Sauce – 1 tsp
Ginger Garlic Paste – 1 tbsp
Water as needed
Oil for Deep Frying

For the Gravy –

Oil – 2 tbsp
Ginger – 1 tsp chopped finely
Garlic – 1 tbsp Chopped Finely
Onion – 1 medium size chopped finely
Garlic – 10 cloves pureed
Tomato Ketchup – 2 tbsp
Soy Sauce – 1.5 tsp
Green Chilli Sauce – 2 tbsp
Vinegar – 1 tsp
Salt to taste
Sugar – 1 tsp
Ajinomoto – a pinch (optional, i didn’t use)
Black Pepper Powder – 2 tsp
Cornflour / Cornstarch – 1 tsp
Spring Onion a handful finely chopped
Water as needed for gravy

Method –

Take chicken and other ingredients except oil in a bowl and mix really well.
Heat oil for deep frying, fry chicken in hot oil till golden brown, drain and set aside.
Now heat oil in a pan.
Add in chopped ginger and garlic. Saute for a minute
Add in onions, garlic puree and fry till raw smell leaves.
Add in all the sauces and mix well.Add in salt and sugar as well.
Add in water and bring this to a boil.
Now add the fried chicken pieces and simmer for 3 to 4 mins.
Mix cornflour with some water and pour that in to thicken the gravy.
Add in pepper and spring onion, give one final stir.
Serve with rice or noodles.