Food & Drink Magazine

Janeiiong ( Black Sesame Pulao )

By Sharanya

For this month's Ssshhh secretly cooking , we are cooking from Indian State Meghalaya . I was paired with Aruna of . She gave me sesame and ginger as secret ingredients .
Shillong also known as 'the abode of clouds' is capital of Meghalaya in North East India.The state is the wettest region of India, recording an average of 12,000 mm (470 in) of rains a year. Meghalaya has predominantly an agrarian economy with a significant commercial forestry industry. The important crops are potatoes, rice, maize, pineapples, bananas, papayas, spices etc. Like its beautiful climate and scenery and friendly people the dishes are also unique and with different taste.
Khasi Cuisine of Meghalaya is famous cuisine and uses mostly pork as meat and sesame , ginger are commonly uses. I prepared this simple and easy Janeiiong with sesame seed . It is the black sesame seed pulao of meghalaya cuisine. There were few vegetarian options to cook.

Janeiiong ( Black Sesame Pulao )

Recipe Source :
Requirements :
1 cup cooked Rice
Quater cup Black sesame seeds
1 onion chopped
2 Green chilli chopped
1 tsp ginger paste
1 tbsp oil
Dry roast the black sesame seeds , it will splutter when roasted . Switch off flame when the splutter stops . Keep stirring while roasting.
Grind the roasted sesame seeds with little water to a smooth paste.
Heat oil in a pan , saute onion , green chilli and ginger paste for five minutes. Method :
Add in the sesame paste and saute for another five minute.
Now , add the cooked rice and mix well.
Keep stirring for five minute and take off flame .
I garnished with cut onion and capsicum.
Serve hot. This tastes similar to south Indian Ellu Sadam.

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