Arsa Sawhchiar
Chicken rice porridge — the chicken version of sawhchiar, made by slow-cooking whole chicken pieces with rice until the broth becomes milky from the collagen and the rice completely dissolves. Considered more delicate than the pork version, served at festivals, to guests, and as a festive meal during Chapchar Kut.
Cuisines
Mizo
Best for
Breakfast
Lunch
Build a full meal around Arsa Sawhchiar
Get a matched combo of sides and accents
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Basmati rice |
|
250 grams | Chicken , cut into pieces |
|
1 tablespoon | Mustard oil |
|
1 teaspoon | Ginger , paste |
|
1 teaspoon | Garlic , paste |
|
1 | Onion , finely sliced |
|
1 | Bay Leaf |
|
2 | Cardamom , green pods |
|
1 | Cinnamon stick |
|
2 | Clove |
|
1 teaspoon | Salt |
|
1/2 teaspoon | Turmeric powder |
|
2 cups | Water |
|
1 tablespoon | Cilantro , chopped |
Instructions
- 1 Wash and soak the basmati rice for 30 minutes, then drain.
- 2 Heat mustard oil in a pot over medium heat.
- 3 Add the bay leaf, green cardamom pods, cinnamon stick, and cloves. Sauté until aromatic.
- 4 Add the sliced onion and sauté until golden brown.
- 5 Stir in the ginger and garlic pastes, and sauté for another minute.
- 6 Add the chicken pieces and cook until they are no longer pink.
- 7 Mix in the turmeric powder and salt, stirring well to coat the chicken.
- 8 Add the drained rice to the pot and sauté for a couple of minutes.
- 9 Pour in the water and bring to a boil.
- 10 Reduce the heat to low, cover the pot, and let it simmer until the rice is cooked and the water is absorbed, about 20 minutes.
- 11 Turn off the heat and let it sit, covered, for 5 minutes.
- 12 Fluff the rice with a fork and garnish with chopped coriander leaves before serving.
Tips
For extra flavour, use whole spices in the oil first.