Mizoram Inspired Veg Sawhchiar Recipe – A Flavorful Rice Pilaf with Kashmiri Red Chillies, Bay Leaf, and Paneer
This Mizoram-inspired Veg Sawhchiar is a fragrant rice pilaf, where fluffy basmati rice comes together with vibrant greens, aromatic spices, and rich paneer cubes, creating a savory delight that captures the essence of North East Indian cuisine. With a delicate balance of mild heat from Kashmiri dry red chillies and the subtle fragrance of cardamom and bay leaf, this vegetarian dish is perfect for a family lunch. Serve it alongside traditional accompaniments like Palak Raita and Koat Pitha (banana fritters) for a complete meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice (soaked for 30 minutes) | 1 cup |
| Paneer (homemade cottage cheese) | 1/2 cup, cubed |
| Cardamom pods (Elaichi), pounded | 2 |
| Bay leaf (Tej patta) | 1 |
| Kashmiri dry red chillies | 2 |
| Iceberg lettuce (shredded) | 1 cup |
| Spinach leaves (Palak), finely chopped | 1/2 cup |
| Black pepper powder | To taste |
| Salt | To taste |
| Sunflower oil (or ghee) | As needed |
Preparation Time
15 minutes
Cooking Time
25 minutes
Total Time
40 minutes
Servings
2 servings
Cuisine
North East India
Course
Main Course
Diet
Vegetarian
Instructions
-
Prep the Ingredients
Start by preparing all the ingredients needed for the Mizoram-inspired Veg Sawhchiar. Cube the paneer into bite-sized pieces, wash the basmati rice, and soak it in water for 30 minutes. Shred the iceberg lettuce and finely chop the spinach leaves, setting them aside. -
Fry the Paneer
In a shallow frying pan, heat a little ghee or sunflower oil over a low-medium flame. Carefully add the cubed paneer to the pan. Pan-fry the paneer until it turns golden brown on both sides, ensuring it gets a crispy texture. Once fried, switch off the heat and set the paneer aside. -
Cook the Rice
In a separate large pot (handi), bring about 2 cups of water to a boil. Add the soaked basmati rice to the boiling water. Add the crushed cardamom pods, bay leaf, and Kashmiri red chillies, then cover the pot and allow the rice to cook. Keep the lid on, ensuring that the rice is cooked in the steaming process. -
Blanch the Greens
In the meantime, blanch the shredded lettuce and finely chopped spinach in hot water for about 3 to 5 minutes. Once done, transfer the blanched greens to the rice pot after the rice has partially cooked (about 15 minutes). Stir gently to combine. -
Season the Rice
Add salt to taste and a pinch of black pepper when the rice is halfway through cooking. Stir carefully to incorporate the seasoning without breaking the rice grains. -
Final Cooking
Cover the pot again and continue to cook the rice on low heat until it is fully cooked and fluffy. Be careful while fluffing the rice, as you don’t want the grains to break. Once the rice is ready, gently fold in the fried paneer cubes. -
Serve
Serve the Mizoram Inspired Veg Sawhchiar hot, garnishing it with additional paneer cubes if desired. Pair it with a refreshing Palak Raita (Spinach Yogurt Salad) and sweet Koat Pitha (Banana Fritters) for a complete meal.
Serving Suggestions
This rice pilaf makes for an excellent main course, perfect for a cozy lunch or dinner with family. The creamy and mildly spicy paneer complements the delicate flavors of the greens and spices, while the Kashmiri chillies add a subtle heat. You can serve this alongside a yogurt-based raita or chutney to balance the flavors, and for a sweet touch, finish the meal with a dessert like Koat Pitha.
Nutritional Information
Serving Size: 1 Plate
- Calories: 320
- Fat: 18g
- Carbohydrates: 30g
- Protein: 10g
- Fiber: 5g
- Sugar: 4g
(Note: Nutritional values are approximate and may vary depending on specific ingredient choices.)
This Mizoram-inspired Veg Sawhchiar recipe captures the heart of North East India’s rich culinary traditions. With a balance of spices, textures, and flavors, it brings a comforting yet vibrant touch to your table, making it an ideal dish for any vegetarian feast.
