In Assamese cultures, when the new year announces itself, it is the time to celebrate Bihu, a festival marked every year to celebrate the end of a bountiful harvest. Full of song, dance and cultural festivities, Bihu is also the time to prepare certain local delicacies. One such dish prepared for breakfast during Bihu is the komal saul, a rice porridge-like recipe known for its sheer comfort.
As the harvest season arrives in Assamese regions, so too it marks the coming of Bihu, a festival dedicated to celebrating the new crop. Bihu is traditionally marked on three separate occasions in Assam: as the new year in the spring season, in autumn to hope for a good harvest and at the end of winter to celebrate the end of the harvest season. And each rendition of Bihu is marked by a lot of song, dance and music resonating with the local tunes, stories and mores of Assamese cultures.
This is also a time of the year when culinary recipes are prepared that not only represent the regional gastronomical nuances of Assamese provinces, but which are also markers of the celebratory fervour associated with the region’s festivities. Komal saul is one such porridge-like dish, traditionally prepared for breakfast during Bihu.
While different types of delicacies are cooked throughout different Bihu celebrations, komal saul made using the local Assamese rice is a clear favourite once the harve
Read More1 One of the key tips to get the komal saul right is to use warm liquid instead of hot. When excessively hot milk is added to the komal saul recipe, there are chances of curdling once the mixture is topped off with dahi. Hot milk also runs the risk of changing the soft and plump texture of the rice into a slightly sticky or gooey mess. The best way to get precise control over temperature is by using an induction cooktop. You can also use an infrared cooktop to save yourself from investing in induction-safe cookware.
2 Another essential hack is to use full-fat milk to prepare the komal saul. This ensures that the recipe acquires a thick and rich flavour, bringing out the aromas of the rice along with the creaminess of the milk. To make sure the milk doesn’t stick to the bottom, use a non-stick milk pan.
3 Adjust the sweetness of the dish mindfully. Adding jaggery lends the dish a very earthy and caramelised depth. While this can be flavourful, when in excess, it can throw off the balance of the dish. So taste as you go while building the sweetness in the komal saul.
Rinse the komal saul or the soft Assamese rice lightly under water. Avoid overwashing as this may reduce some of the aroma of the rice.
Transfer the rice into a bowl and pour the warm milk over it. Let the rice soak properly for 10-15 minutes until the grains turn soft and plump.
Once the rice is properly soaked, drain excess liquid, if any, from the bowl. Add the curd on top and mix just slightly.
Sprinkle the jaggery on top for the lightly sweet touch. Also add the fresh cream or malai as a garnish to finish off the breakfast rice dish. Serve immediately.
One of the reasons for the komal saul to remain raw is that the rice is not immersed in warm milk for a sufficient duration. The other could be that the amount of milk added to rice is inadequate to puff it up. Adjust the ratio of warm milk and keep the rice soaked in it for the proper length of time to ensure a good cook.
Absolutely. In fact, homemade doi or curd has richer, fuller flavours which are an excellent addition to the dish. While using homemade curd, ensure it is drained of all excess water to retain its creamier and denser notes.
Yes. While many regional recipes make use of jaggery while preparing the komal saul, adding sugar is just as much an option. However, do so sparingly and taste as it is added to the rice to avoid making the recipe excessively saccharine. It is also possible to use fresh fruits to do away with sugar and jaggery altogether as a more flavour-oriented alternative.
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