Sawhchiar
Mizo pork rice porridge — thick congee cooked by simmering pork pieces with rice until the grains break down completely and absorb the pork fat and broth into a comforting, deeply nourishing one-pot meal. Made for the sick, elderly, and nursing mothers; also the standard winter breakfast and post-harvest meal across Mizoram.
Cuisines
Mizo
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 250 grams | chicken, cut into small pieces |
| 1 medium | onion, finely chopped |
| 2 cloves | garlic, minced |
| 1 inch | ginger, minced |
| 2 tablespoons | mustard oil |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | cumin powder |
| 1 teaspoon | coriander powder |
| 1 teaspoon | salt |
| 2 cups | water |
| — | fresh coriander leaves, chopped for garnish |
Instructions
- 1 Wash and soak the basmati rice in water for 20 minutes, then drain.
- 2 Heat mustard oil in a pot over medium heat.
- 3 Add the chopped onion, garlic, and ginger, and sauté until the onion becomes translucent.
- 4 Add the chicken pieces and cook until they are lightly browned.
- 5 Stir in the turmeric powder, cumin powder, coriander powder, and salt.
- 6 Add the soaked rice to the pot and mix well with the chicken and spices.
- 7 Pour in 2 cups of water and bring to a boil.
- 8 Reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes or until the rice is cooked and the water is absorbed.
- 9 Turn off the heat and let it sit covered for another 5 minutes.
- 10 Fluff the rice gently with a fork and garnish with fresh coriander leaves before serving.
Tips
For a more authentic flavor, you can add a few whole spices like bay leaves, cinnamon, and cardamom while sautéing the onions.