Joya Medok Doley describes the process of making pitang oying, a traditional dish of the Mising community made with rice and chicken. She begins by washing the rice with water. After washing, a small amount of water is left so the grains expand. She then peels ginger and garlic. Black pepper and chilies should be added based on the amount of curry that is being made. Then, she removes the soaked rice and pounds it with a mortar and pestle. The rice is pounded till it becomes grainy. The hen is put into hot boiling water. This makes it easy to remove the feathers. The hen is then roasted in the fire. For the pitang oying, big pieces of chicken are preferred. These pieces are tied together with a string or leaf so that the pieces of the same hen do not get mixed with other hen's pieces because the dish is being made for a ui (domestic puja). Mustard oil is put on a wok. Then, we wait until it becomes hot. Paanch phoran (Indian masala) is put and stirred until black, then chicken pieces are placed. Onions are added, followed by ginger-garlic paste. Black pepper, chili paste, tumeric, …

Joya Medok Doley describes the process of making pitang oying, a traditional dish of the Mising community made with rice and chicken. She begins by washing the rice with water. After washing, a small amount of water is left so the grains expand. She then peels ginger and garlic. Black pepper and chilies should be added based on the amount of curry that is being made. Then, she removes the soaked rice and pounds it with a mortar and pestle. The rice is pounded till it becomes grainy. The hen is put into hot boiling water. This makes it easy to remove the feathers. The hen is then roasted in the fire. For the pitang oying, big pieces of chicken are preferred. These pieces are tied together with a string or leaf so that the pieces of the same hen do not get mixed with other hen's pieces because the dish is being made for a ui (domestic puja). Mustard oil is put on a wok. Then, we wait until it becomes hot. Paanch phoran (Indian masala) is put and stirred until black, then chicken pieces are placed. Onions are added, followed by ginger-garlic paste. Black pepper, chili paste, tumeric, …

Joya Medok Doley describes the process of making yumrang or jabor oying. Different types of green leafy vegetables such as tajik, takuk, ombe, mírné koːtung, gurban, and marsang are washed. They have to be rubbed together and rinsed thoroughly. Once the wok is hot, mustard oil is put in there. Once hot, we add panch phoran and onions. A ground mixture of chili, garlic, and onions is added. Any meat can be added. Here, we can see local chicken, which is bred at home, is being cooked. Then, salt and red chili powder are added accordingly. Then, the green leafy vegetables are added to the wok. She says most of the Mising people love to tear the leaves before adding. It is ready to serve after cooking the leaves for 5-10 minutes.

Joya Medok Doley describes the process of making yumrang or jabor oying. Different types of green leafy vegetables such as tajik, takuk, ombe, mírné koːtung, gurban, and marsang are washed. They have to be rubbed together and rinsed thoroughly. Once the wok is hot, mustard oil is put in there. Once hot, we add panch phoran and onions. A ground mixture of chili, garlic, and onions is added. Any meat can be added. Here, we can see local chicken, which is bred at home, is being cooked. Then, salt and red chili powder are added accordingly. Then, the green leafy vegetables are added to the wok. She says most of the Mising people love to tear the leaves before adding. It is ready to serve after cooking the leaves for 5-10 minutes.