Sawhchiar
An authentic vegetarian recipe from Mizoram, India
Cook Time
25 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
400g Cooked rice
200g Pork or chicken (optional, for non-veg version)
800ml Water or light broth
15g Ginger, finely grated
4piece Garlic cloves, minced
40g Spring onions, sliced
15g Fresh coriander leaves
3g Dried red chilli flakes
6g Salt
10ml Sesame oil
10 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
If using meat, cook pork or chicken pieces in lightly salted water until tender, about 20 minutes. Shred the meat and reserve the broth.
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In a heavy-bottomed pot, bring water or broth to a boil. Add grated ginger and minced garlic.
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Add the cooked rice to the boiling liquid. Stir well to break up any clumps.
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Reduce heat to medium-low and cook, stirring frequently, for 10–12 minutes until the rice breaks down and the mixture becomes a thick, creamy porridge.
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If using meat, add the shredded pork or chicken and stir to combine.
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Season with salt and stir well. The sawhchiar should have a smooth, flowing consistency — add more water if it becomes too thick.
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Ladle into bowls. Drizzle sesame oil over each serving.
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Top with sliced spring onions, fresh coriander leaves, and dried red chilli flakes.
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Serve hot as a warming breakfast, light meal, or comfort food.
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Chef's Tips
Sawhchiar is the Mizo version of congee or rice porridge; it is a staple comfort food eaten for breakfast or when someone is unwell.
Using broth instead of plain water adds depth of flavour; chicken or pork broth works best.
The porridge should be stirred frequently to prevent it from sticking to the bottom of the pot and to help the rice break down evenly.
Sawhchiar is intentionally simple and mild; the toppings of spring onion, chilli, and sesame oil are what add flavour and character.
About This Dish
Sawhchiar is a traditional vegetarian dish from Mizoram, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Sawhchiar is the Mizo version of congee or rice porridge; it is a staple comfort food eaten for breakfast or when someone is unwell. - Using broth instead of plain water adds depth of flavour; chicken or pork broth works best. - The porridge should be stirred frequently to prevent it from sticking to the bottom of the pot and to help the rice break down evenly. - Sawhchiar is intentionally simple and mild; the toppings of spring onion, chilli, and sesame oil are what add flavour and character.
Category
Vegetarian
Cook Time
25 mins
Servings
4 servings
Difficulty
Easy