Mizoram Style Arsa Beipenek Recipe – Spicy Chicken Stew
Mizoram Style Arsa Beipenek is a delectable and aromatic chicken stew hailing from the picturesque hilly terrains of Mizoram, a state in Northeast India. This traditional tribal recipe boasts simplicity and earthy flavors, with the chicken simmered in its own juices, thickened with a wheat flour mixture, and infused with spices. A distinct feature of this dish is the use of “Bakor” or spirited weed (if locally available), prized in the region for its medicinal properties. While this ingredient is optional, the dish still delivers a rich and hearty meal perfect for lunch with steamed rice or Indian bread.
Recipe Details
| Course | Lunch |
|---|---|
| Cuisine | North East Indian Recipes |
| Diet | Non-Vegetarian |
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Total Time | 55 minutes |
| Servings | 4 |
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken (with bone) | 500 grams |
| Onion (finely chopped) | 1 |
| Dry Red Chilies | 10 |
| Ginger (chopped) | 1 inch |
| Garlic (chopped) | 6 cloves |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Whole Wheat Flour | 1 tablespoon |
| Salt | To taste |
| Coriander (Dhania) Leaves | 2 sprigs |
| Mustard Oil | As required (for cooking) |
Nutritional Information (Per Serving Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Protein | 27 g |
| Fat | 14 g |
| Carbohydrates | 9 g |
| Fiber | 2 g |
| Sodium | 430 mg |
Instructions
Step 1: Preparation
- Rinse the chicken pieces thoroughly under running water to remove any impurities.
- In a mixing bowl, marinate the chicken with chopped onions, ginger, garlic, turmeric powder, and a pinch of salt. Let it sit for 30 minutes to allow the flavors to infuse.
Step 2: Sautéing the Chicken
- Heat a heavy-bottomed pan or kadai over medium flame and add mustard oil. Allow the oil to heat until it begins to smoke lightly, then reduce the heat.
- Add the marinated chicken into the hot oil and sauté for about 25 minutes, stirring occasionally. The chicken should begin to release its juices and develop a slight golden-brown crust.
Step 3: Cooking the Stew
- Add 1½ cups of water to the pan and stir well. Season with salt and add the dry red chilies (whole or crushed, depending on spice preference).
- Cover the pan and cook on low heat for about 20 minutes, or until the chicken becomes tender and cooked through. Stir occasionally to prevent sticking.
Step 4: Thickening the Gravy
- In a small bowl, mix 1 tablespoon of whole wheat flour with a few tablespoons of water to form a smooth, lump-free paste.
- Gradually add this paste to the simmering chicken stew while stirring continuously. This will thicken the gravy. Adjust the consistency by adding a little more water if necessary.
Step 5: Final Touches
- Once the gravy has thickened to your liking, check for seasoning and adjust salt if needed.
- Garnish with freshly chopped coriander leaves for a burst of color and flavor.
Serving Suggestions
Mizoram Style Arsa Beipenek is best enjoyed hot, served alongside:
- Steamed Rice: To soak up the flavorful gravy.
- Tawa Paratha: For a wholesome and satisfying meal.
- Add a fresh cucumber and tomato salad on the side for a refreshing contrast.
Notes & Variations
- Vegetarian Option: Substitute chicken with firm tofu or mushrooms.
- Authentic Touch: If available, add “Bakor” or spirited weed to the stew for its medicinal and aromatic qualities.
- Spice Level: Adjust the number of dry red chilies to suit your spice tolerance.
- Thicker Gravy: Increase the quantity of the wheat flour mixture for a heartier consistency.
This Mizoram Style Arsa Beipenek Recipe beautifully captures the earthy and comforting flavors of Mizoram’s culinary heritage. Perfect for a cozy lunch or dinner, this stew brings warmth to your table while celebrating the simplicity of traditional tribal cooking. Enjoy your culinary journey to the Northeast with this unique and flavorful dish!
