{{Short description|Traditionally cooked rice of the Mising community of Assam}} {{Infobox food | name = Purang apin
| image = Purang apin.jpg | image_size = | caption = Purang apin wrapped in Alpinia nigra leaf |alternate_name = | main_ingredient = Glutinous rice | type = cooked rice | country = India | region = Assam, Arunachal Pradesh | national_cuisine = Assamese }} {{Indian cuisine}} '''Purang apin''' is a traditionally cooked rice of the Mising people of Assam. It is prepared by boiling ''bora saul'' a type of glutinous rice wrapped in ''Alpinia nigra'' leaf.<ref>{{Cite web |last=Bruite |date=October 2, 2020 |title=Dinner With The Mishing Tribe |url=https://www.bruitemagazine.com/dinner-with-the-mishing-tribe/ |access-date=2025-12-06 |website=Bruite Magazine |language=en}}https://www.bruitemagazine.com/dinner-with-the-mishing-tribe/</ref> In addition to various festivals such as Ali A:yé Lígang, purang apin is also prepared on other occasions and is served with various dishes. Alternatively, it can also be consumed with milk and jaggery.<ref name="Monikut3">{{Cite news |last=Barua |first=Pankaj |date=2020-02-14 |title=মিচিং সম্প্ৰদায়ৰ কৃষি ভিত্তিক উৎসৱ আলি আই লৃগাং |trans-title=Agricultural-based festival of the Mising community Ali I Ligang |url=https://monikut.com/2020/02/%E0%A6%AE%E0%A6%BF%E0%A6%9A%E0%A6%BF%E0%A6%82-%E0%A6%B8%E0%A6%AE%E0%A7%8D%E0%A6%AA%E0%A7%8D%E0%A7%B0%E0%A6%A6%E0%A6%BE%E0%A7%9F%E0%A7%B0-%E0%A6%95%E0%A7%83%E0%A6%B7%E0%A6%BF-%E0%A6%AD%E0%A6%BF/ |archive-url=https://web.archive.org/web/20230307162540/https://monikut.com/2020/02/%E0%A6%AE%E0%A6%BF%E0%A6%9A%E0%A6%BF%E0%A6%82-%E0%A6%B8%E0%A6%AE%E0%A7%8D%E0%A6%AA%E0%A7%8D%E0%A7%B0%E0%A6%A6%E0%A6%BE%E0%A7%9F%E0%A7%B0-%E0%A6%95%E0%A7%83%E0%A6%B7%E0%A6%BF-%E0%A6%AD%E0%A6%BF/ |archive-date=2023-03-07 |access-date=2025-12-06 |work=Monikut |language=Assamese}}</ref><ref>{{cite web|url=https://assam.gov.in/about-us/399|title=Fairs and Festivals|publisher=assam.gov.in|accessdate=7 March 2023}}</ref><ref name="Voice3">{{cite web |author=Chakraboti |first=Nita |date=15 February 2023 |title=Today, 'Ali-Aye-Ligang'. The seasonal festival of the Mishings, Ali-Aye-Ligang |url=https://voice24x7.in/culture/today-is-ali-aye-lhrigang-ali-aye-lhrigang-the-seasonal-festival-of-the-mishings/ |archiveurl=https://web.archive.org/web/20230307172607/https://voice24x7.in/culture/today-is-ali-aye-lhrigang-ali-aye-lhrigang-the-seasonal-festival-of-the-mishings/ |archivedate=7 March 2023 |accessdate=7 March 2023 |publisher=voice24x7.in |language=Assamese}}</ref>
== Preparation == Purang apin is cooked in ''Alpinia nigra'' leaf.<ref name="ব্লগ2">{{cite web |date=21 Feb 2020 |title=মিচিং সমাজৰ উলাহৰ উৎসৱ – আলি আঃয়ে লৃগাং আৰু পঃৰাগ |url=https://blog.mygov.in/%E0%A6%AE%E0%A6%BF%E0%A6%9A%E0%A6%BF%E0%A6%82-%E0%A6%B8%E0%A6%AE%E0%A6%BE%E0%A6%9C%E0%A7%B0-%E0%A6%89%E0%A6%B2%E0%A6%BE%E0%A6%B9%E0%A7%B0-%E0%A6%89%E0%A7%8E%E0%A6%B8%E0%A7%B1-%E0%A6%86%E0%A6%B2/ |accessdate=23 July 2020 |publisher=blog.mygov.in |language=Assamese}}</ref> It is mainly prepared using ''bora rice'' or ''lahi'' rice.<ref name="Monikut3" /> The rice is washed first and soaked in water for some time. This rice is extracted from the water. Leaves are then laid out horizontally and small portions of the rice are placed onto them. The stems of the Alpinia nigra tree or the stem of the banana leaf are used to tie these bundles. The bundles are boiled for about 20-25 minutes. It is then taken out of the water and kept for some time and served with various non-vegetarian and vegetarian dishes when the water dries up.<ref name="Slurl3">{{cite web|url=https://www.slurrp.com/article/a-must-try-purang-apin-recipe-of-assams-mising-community-1661417436899|title=A Must-Try Purang Apin Recipe Of Assam's Mising Community|publisher=Slurrp.com|date=7 December 2022|accessdate=7 March 2023|author=Ranita Ray}}</ref>
==Cultural significance== Purang apin occupies an important place in the communal feast of the Mising spring festival Ali A:yé Lígang.<ref>{{Cite book |last=Mipun |first=Jatin |url=https://pahar.in/pahar/Books%20and%20Articles/Indian%20Subcontinent/1993%20The%20Mishings%20(Miris)%20of%20Assam--Development%20of%20a%20New%20Lifestyle%20by%20Mipun%20s.pdf |title=The Mishings (Miris) of Assam--Development of a New Lifestyle |publisher=Gyan Publishing House |year=1993 |isbn= 9789362806604 |pages=27}}</ref> In the weeks leading up to the festival, women prepare large quantities of ''Po:ro'' and ''Nogin'' ''Apong''. On the day of the celebration, women are primarily responsible for making Purang, fish and meat curries, and for filtering ''Apong.'' The ceremonial meal begins with the head of each family consuming a packet of Purang together with a bowl of Po:ro Apong; where the feast is organised collectively, the ritual is initiated by the village head.
Guests and participants are then served Purang with Apong and a variety of fish and meat dishes, and the feasting continues throughout the day. In the evening, the village headman and family heads visit each household in procession, during which they are again offered Purang, Apong and other dishes.{{cn|date=December 2025}}
==References == {{Reflist}}
Category:Mising people Category:Assamese cuisine Category:Indian cuisine Category:Mising cuisine