Paneer Sawchiar – Mizoram Spiced Rice Recipe

Today’s recipe is from Mizoram, another North East state which turned out to be a tough choice. While selecting the states, I didn’t want to miss too many North eastern states, so searched hard for the recipes to make. I saw this sawchiar recipe at Archana’s Kitchen, which was an adaptation of the original recipe. And there were no other vegetarian version available. I selected it and made it for the BM and while drafting the post, I went in search of the authentic Mizo recipe, and that is one moment I felt too shocked. The authentic version is not like pulao but like a porridge where chicken and rice are cooked with spinach or sorrel leaves. I saw so many images and videos and everywhere I could see only porridge. But now I don’t have a choice because I am done with my list. So here is my vegetarian adaptaion of the Mizoram sawchiar with paneer and spinach. The only differnce is in the looks, while mine is like pulao, the original recipe is like a thick porridge and is one of the famous dishes from the state.

If you are following my blog, you might know that I am doing a month long marathon of Pulao and Biryani this month. You can check my previous posts to know more about the recipes I have done. I am also adding the links to the previous recipes below this post. Please take a look. Today’s sawchiar is really simple to make and the roasted paneer adds so much texture and taste to the final dish. I have added spinach but you can add sorrell leaves too or any green leafy vegetable. The spice added is so mild, so serve it along with a spicy curry at the side. My daughter doesn’t mind mild rice, so she enjoyed this with some raitha.

Ingredients:

Basmati Rice – 1 cup

Salt – to taste

Water – 2 cups

Paneer – 100 gm

Ghee – 2 tbs

Red Chilly – 2

Bay Leaf – 1

Cardamom – 2

Onion – 1

Spinach – 1/2 cup, finely chopped

Black Pepper Powder – 1/2 tsp

Procedure:

Wash and soak rice for 30 minutes. Drain and set aside.

Heat ghee and add cubed paneer.

Roast them until evenly browned on both the sides.

Remove from ghee and set aside.

In the same pan add cardamom, bay leaf and red chillies.

Roast for a few seconds and then add onions.

Saute until golden.

Now add the spinach and saute until it starts wilting.

Add in water, salt, pepper powder and rice.

Cover and cook until a little water remains.

Add the paneer slices, cover and cook until completely done.

Serve it with a spicy curry or dal.

Recipes so far in this festival

Kaju Pulao from Andhra Pradesh

Kharzi Pulao from Arunachal Pradesh

Meetha Pulao from Assam

Bihari Veg Boti Biryani

Chole Chawal From Delhi

Masala Bhath from Goa

Khari Bhat from Gujarat

Aloo Chutney Pulao from Haryana

Meetha Chawal from Himachal Pradesh

Modur Pulao from Jammu and Kashmir

Mangalore Veg Biryani from Karnataka

Thalassery Biryani from Kerala

Vatane Bhat From Maharashtra

Chak Angouba from Manipur

Jadoh/ Khasi Pulao from Meghalaya

Paneer Sawchiar - Mizoram Spiced Rice Recipe

Print Recipe Pin Recipe

Course Main Dish, Rice Varieties

Cuisine Indian, Mizoram

Servings 2 Servings

Ingredients

  

• Basmati Rice - 1 cup
• Salt - to taste
• Water-2 cups
• Paneer - 100 gm
• Ghee - 2 tbs
• Red Chilly -2
• Bay Leaf - 1
• Cardamom - 2
• Onion - 1
• Spinach - 1/2 cup finely chopped
• Black Pepper Powder - 1/2 tsp

Instructions

 

• Wash and soak rice for 30 minutes.
• Drain and set aside.
• Heat ghee and add cubed paneer.
• Roast them until evenly browned on both the sides.
• Remove from ghee and set aside.
• In the same pan add cardamom, bay leaf and red chillies.
• Roast for a few seconds and then add onions.
• Saute until golden.
• Now add the spinach and saute until it starts wilting.
• Add in water, salt, pepper powder and rice.
• Cover and cook until a little water remains.
• Add the paneer slices, cover and cook until completely done.
• Serve it with a spicy curry or dal.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99

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