Arsa Buhchiar
A hearty chicken and rice porridge cooked down until thick and comforting, made in Mizo homes as a nourishing everyday dish.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 270 kcal
Equipment
- •Heavy pot
- •Wooden ladle
Nutrition
Per serving, approximate
- Calories
- 270 kcal
- fat
- 5 g
- carbs
- 34 g
- fibre
- 1 g
- protein
- 20 g
- calories
- 270 kcal
Instructions
- 1
Put the chicken pieces into a heavy pot with water. Bring to a boil and skim off any foam from the top.
- 2
Add the ginger, garlic and onion. Simmer for 20 minutes until the chicken is tender.
- 3
Take out the chicken pieces and shred the meat off the bones. Discard the bones.
- 4
Return the shredded chicken to the pot along with the rice.
- 5
Simmer on low heat for about 25 minutes, stirring occasionally. Cook until the rice breaks down into a thick porridge.
- 6
Add the green chilli. Stir in extra water if the porridge becomes too thick.
- 7
Season with salt and simmer for a final 5 minutes.
- 8
Garnish with chopped spring onion and serve hot.
Chef's tips
Shred the chicken finely so it blends evenly into the porridge. Keep stirring near the end so the rice does not stick to the bottom.
Ingredient substitutions
- chicken → pork or duck
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently with added water over low heat.
Common mistakes to avoid
- •Leaving bones in the porridge, making it unpleasant and awkward to eat.
Serving suggestions
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