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.
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
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