Meghalaya a small state is one of the “Seven Sisters in India” that showcases the dramatic scenery of the North-Eastern Region. Meghalaya means the abode of clouds and is derived from the Sanskrit word Megh (clouds) and alaya (abode). Be it the rich traditional festivals, enchanting monsoons, varied biodiversity or the food. Since there is a significant influence of the three major tribes, Khasi, Jaintia and Garo, the locals of Meghalaya have a distinctive cooking style.
One of the famous food among this is the ‘Pumaloi’.
Pumaloi is a steamed rice dish that majorly the Khasi people of Meghalaya have in their breakfast, lunch or dinner. The recipe includes special powdered rice that is cooked on medium heat in a unique black terracotta pot called Khiew Ranei. The rice that it is used to cook the food is not the ordinary rice but it is of different quality. Since the dish does not have any spice, natives like to team it with a wholesome gravy that includes pork, chicken, or vegetables.
Ingredients required:
*Red sticky rice/Black sticky rice/White sticky rice
* Khiew ranei is a specially made pot that is used to cook this special rice. You can use Idli pot or rice cooker as well.
Methods:
*Soak the rice overnight.
*Ground the rice in mortar and pestle or you can use a grinder
*Ground it till it becomes a powder
*Shape it into the desired shape
*Steamed it in a rice cooker or idli maker pot
*Neither extremely low nor extremely high heat is suitable for cooking this rice. So the heat should be in control.
*Even the use of water should be taken care of as excessive water will reduce the taste of the rice.
Pumaloi rice of Meghalaya is used during public celebrations and other occasions.
The powdered rice Pumaloi is undoubtedly a very special kind of rice of Meghalaya.