Newari Festival Platter with Beaten Rice and Spiced Meat

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A ceremonial Kathmandu Valley feast traditionally served during Indra Jatra, Gai Jatra, and other Newar celebrations. The platter layers toasted beaten rice with smoky roasted meat, ginger-laced soybeans, and a rainbow of fiery condiments for an unforgettable communal meal.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 32 gFat
• 8 gSaturated Fat
• 72 gCarbs
• 9 gFiber
• 5 gSugar
• 42 gProtein
• 720 mgSodium
• 950 mgPotassium
• 140 mgCalcium
• 7.5 mgIron
• 28 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the Smoky Spiced Roasted Meat (Choila)

• 500 g boneless buffalo or beef, thinly sliced against the grain
• 3 tbsp mustard oil
• 2 tbsp Timur (Nepali Sichuan peppercorns), dry-toasted and crushed
• 1 tbsp fresh ginger paste
• 1 tbsp fresh garlic paste
• 2 tbsp green chili paste (or 4 finely chopped green chilies)
• 1 tsp ground fenugreek seeds
• 1 tsp ground turmeric
• 1 tbsp Saju masala (or garam masala)
• 1 tsp kosher salt

For the Spiced Minced Meat (Kachhila)

• 200 g lean minced buffalo or beef
• 2 tbsp mustard oil, heated until smoking
• 1 tbsp Timur, crushed
• 2 tbsp finely chopped red onion
• 2 tbsp chopped cilantro
• 1 tbsp finely chopped green chili
• 1 tsp ginger-garlic paste
• 1 tsp salt
• 1 lime, juiced

For the Black Soybean Curry (Bhatmas)

• 1 cup dried black soybeans, soaked overnight and drained
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp fenugreek seeds
• 1 tbsp mustard oil
• 1 tbsp ginger paste
• 1 tsp salt
• 2 cups water

For the Greens, Pickle and Egg

• 300 g spinach (or mustard greens), finely chopped
• 4 tbsp mustard oil, divided
• 1 tsp cumin seeds
• 3 cloves garlic, sliced
• 1 large daikon radish, julienned
• 1 tsp chili powder
• 1 tsp turmeric
• 1 tsp fenugreek seeds
• 1 tsp salt
• 4 large eggs
• 4 medium Yukon gold potatoes, boiled and peeled

For the Beaten Rice Base and Final Garnishes

• 4 cups beaten rice (chiura)
• 1/2 cup sliced fresh ginger
• 4 green chilies, sliced lengthwise
• 1 cup fresh cilantro leaves
• 2 limes, cut into wedges

Directions

1. Marinate the sliced buffalo with mustard oil, Timur, ginger, garlic, chili paste, fenugreek, turmeric, Saju masala, and salt. Cover and rest for at least 30 minutes, ideally 4 hours in the refrigerator.
2. Heat a heavy cast-iron skillet or grill pan over high heat until smoking. Sear the marinated meat in a single layer for 2 to 3 minutes per side until charred at the edges but still juicy inside. Transfer to a bowl, drizzle with 1 tbsp raw mustard oil, and toss; reserve covered.
3. For the kachhila, place the raw minced meat in a bowl and immediately pour the smoking-hot mustard oil over it, stirring rapidly to partially cook the meat. Add Timur, onion, cilantro, chili, ginger-garlic paste, salt, and lime juice; mix well and chill.
4. Simmer the soaked soybeans with turmeric, cumin, fenugreek seeds, ginger paste, mustard oil, salt, and water in a covered pot for 35 to 45 minutes until the beans are tender and the gravy is thick. Smash about a quarter of the beans with the back of a spoon for body.
5. Heat 2 tbsp mustard oil in a pan, fry cumin and garlic until fragrant, then add the spinach with a pinch of salt and sauté for 4 to 5 minutes until wilted. Separately, toss the daikon with chili powder, turmeric, fenugreek, the remaining mustard oil, and salt; let pickle for 15 minutes.
6. Hard-boil the eggs for 9 minutes, then chill and halve. Slice the boiled potatoes into thick rounds and season lightly with salt and a drizzle of mustard oil.
7. Just before serving, dry-toast the beaten rice in a wide pan over low heat for 2 to 3 minutes until crisp and fragrant; cool slightly. Mound the warm chiura in the center of a large round platter or four individual thalis.
8. Arrange the choila, kachhila, soybean curry, spiced greens, radish pickle, potato rounds, and halved eggs in distinct sections around the beaten rice. Garnish generously with sliced ginger, green chilies, cilantro, and lime wedges, then serve family-style with extra mustard oil on the side.

Cook’s Notes

• Substitute lean beef or boneless chicken thighs if buffalo is unavailable; chicken cooks in half the time.
• Saju masala can be replaced with 1 tbsp garam masala plus an extra 1/2 tsp of freshly crushed Timur for authentic heat.
• Always use cold-pressed mustard oil and heat it until it just smokes to release its sharp, pungent flavor characteristic of Newari cooking.
• Traditional accompaniments include Aila (homemade rice liquor); offer hot masala chai or a crisp lager as a non-alcoholic pairing.
• Toast the beaten rice in small batches right before plating so it stays light and crunchy rather than chewy.

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