Mizoram Veg Sawhchiar Recipe – Flavorful Pulao with Paneer and Spices
If you’re craving a flavorful and nutritious dish with a touch of Northeast India, the Mizoram Veg Sawhchiar Recipe – a delightful Mizoram Pulao with Paneer – is the perfect addition to your culinary repertoire. This vegetarian version of a traditional Mizo dish is a rich combination of aromatic spices, basmati rice, and paneer, offering a meal that is both satisfying and vibrant. Whether you’re looking to try something new or exploring the unique tastes of Mizo cuisine, this recipe will transport you to the heart of Mizoram with every bite.
Cuisine: North East Indian Recipes
Course: Main Course
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Basmati rice | 1 cup, washed and soaked for 30 minutes |
| Paneer (Homemade Cottage Cheese) | 200 grams, cut into cubes |
| Ghee | 2 tablespoons (or as needed) |
| Cumin seeds (Jeera) | 1 teaspoon |
| Onion | 1, thinly sliced |
| Ginger | 1 inch, finely chopped |
| Garlic | 4 cloves, finely chopped |
| Bay leaf (Tej Patta) | 1 |
| Kashmiri dry red chillies | 2, broken into pieces |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cinnamon stick (Dalchini) | 1 inch |
| Cloves (Laung) | 2, shredded |
| Salt | To taste |
| Coriander (Dhania) leaves | 6 sprigs, finely chopped |
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Instructions
-
Prepare the Rice:
Start by washing the basmati rice thoroughly until the water runs clear. Once washed, soak the rice in water for about 30 minutes. This helps the rice to cook evenly, ensuring a fluffy texture. -
-
Sauté the Paneer:
While the rice is soaking, cut the paneer into small cubes. Set it aside. In a heavy-bottomed pan or kadai, heat 1 tablespoon of ghee or oil over medium heat. Add the paneer cubes to the pan and sauté them until they are golden brown on all sides. Once done, remove the paneer from the pan and set it aside on a plate lined with paper towels to absorb any excess oil. -
Cook the Spices:
In the same pan, add another tablespoon of ghee (or oil if needed). Add the bay leaf, broken Kashmiri red chillies, cinnamon stick, cloves, cardamom pods, and cumin seeds. Sauté the spices for about 1 minute until they release their delightful aroma. -
Sauté the Aromatics:
Next, add the thinly sliced onions, finely chopped ginger, and garlic to the pan. Sauté the mixture until the onions turn golden brown and fragrant, about 5-7 minutes. This step enhances the flavor profile of the dish. -
Cook the Rice:
Drain the soaked rice and add it to the pan with the sautéed aromatics and spices. Stir gently to combine the rice with the onions and spices, ensuring the rice is well-coated. Add 1-1/2 cups of water and salt to taste. Bring the mixture to a boil, then reduce the heat to low. Cover the pan with a lid and let the rice cook for about 15-20 minutes, or until all the water is absorbed and the rice becomes tender. -
Add the Paneer:
Once the rice is cooked, fluff it gently with a fork to separate the grains. Add the sautéed paneer cubes to the rice, mixing carefully to avoid breaking the rice grains. -
Garnish and Serve:
Garnish your Mizoram Veg Sawhchiar with freshly chopped coriander leaves for a burst of color and freshness. This final touch adds a hint of brightness to the dish, complementing the richness of the rice and paneer.
Serving Suggestions:
Serve your Mizoram Veg Sawhchiar alongside a refreshing Palak Raita Recipe (Spinach Yogurt Salad) and Mizoram Special Koat Pitha Recipe (Banana Fritters) for a complete, satisfying lunch experience that the whole family will love. The mild, tangy yogurt salad balances the warmth of the rice, while the sweet banana fritters provide a delightful contrast in flavor.
This delightful Mizoram-inspired meal will not only satisfy your hunger but also bring a taste of Northeast India to your dining table.
