← Recipes

Arsa Buhchiar

Chicken and sticky rice simmered into a thick, gently seasoned porridge with ginger — Mizo comfort food for feasts, rainy days and the unwell.

Ingredients

• 500 g chicken on the bone, small pieces
• 1 cup rice (sticky or short-grain), washed
• 1 tbsp ginger, finely chopped
• 3 garlic cloves, chopped
• 1 onion, chopped
• 2 green chillies, slit
• 3 spring onions, chopped
• 2 tbsp coriander leaves, chopped
• 1 tsp oil
• salt to taste

Method

1. Heat the oil in a deep pot and lightly fry the onion, garlic and ginger for 2 minutes.
2. Add the chicken and salt and stir for 5 minutes until the chicken turns white.
3. Pour in 6 cups water, bring to a boil and simmer 15 minutes.
4. Add the washed rice and green chillies and stir well.
5. Simmer on low for 30 minutes, stirring often, until the rice breaks down and the porridge is thick.
6. Add more hot water if it gets too stiff; it should flow slowly from a ladle.
7. Stir in the spring onions and coriander and serve hot.

Tip: Many Mizo homes keep it simple with just ginger and salt — skip garlic and onion for a sick-day bowl. Local sticky rice gives the best body.