Bamboo Rice (Tribal Style Steamed Bamboo Rice) [ Origin : Arunachal Pradesh ]

 Ingredients:

– 1 cup bamboo rice (soaked for 6–8 hours)
– 1/2 tsp turmeric
– 1 tsp salt
– 1/2 tsp black pepper
– Water as needed
– 2 tbsp grated coconut (optional)
– Fresh curry leaves or coriander (for garnish)

Optional Ingredients for Fragrance (if cooking in pot):
– 1 small bay leaf
– 1 crushed lemongrass stalk

Instructions:
1. Soak bamboo rice in water for at least 6–8 hours (overnight preferred) to soften the dense grains.
2. If you have a bamboo shoot or tube, stuff the soaked rice inside and seal the open end with a banana leaf.
3. Steam the bamboo tube in a large pot or pressure cooker (without whistle) for 30–40 minutes.
4. If cooking without bamboo: Add soaked rice to a pot with 2.5 cups water, salt, turmeric, and optional spices. Cook until soft and slightly sticky.
5. Once done, fluff gently. Add grated coconut and garnish with fresh curry leaves or coriander.
6. Serve warm with dal or tribal-style chutney.

Note: Bamboo rice has a nutty, earthy aroma and is rich in nutrients. It's slow to cook but deeply satisfying.