Tangkhul Galho
A hearty one-pot Tangkhul porridge of rice cooked down with meat, greens and vegetables into a thick, warming meal.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 300 kcal
Equipment
- •Heavy pot
- •Wooden ladle
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 8 g
- carbs
- 38 g
- fibre
- 3 g
- protein
- 18 g
- calories
- 300 kcal
Instructions
- 1
Put the meat, ginger and garlic into a heavy pot with water. Bring it to a boil.
- 2
Simmer for 20 minutes until the meat is partly tender.
- 3
Add the washed rice to the pot. Stir well.
- 4
Add the pumpkin cubes and dried red chillies.
- 5
Keep simmering for about 15 minutes, stirring occasionally. Cook until the rice breaks down into a thick porridge.
- 6
Add more water if the mixture becomes too thick before the rice is fully cooked.
- 7
Stir in the chopped mustard greens. Cook for 3 minutes until wilted.
- 8
Season with salt. Simmer for a final 2 minutes.
- 9
Serve hot straight from the pot.
Chef's tips
Stir often once the rice breaks down so it does not stick to the pot base. Add extra water to keep a thick porridge texture.
Ingredient substitutions
- pork → chicken or a vegetarian mix of beans and vegetables
Storage
Refrigerate for up to 2 days in an airtight container.
Reheating
Reheat gently with added water to loosen the porridge.
Common mistakes to avoid
- •Not stirring enough, which makes the rice stick and burn at the bottom.
Serving suggestions
Cooked Tangkhul Galho?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Manipur
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
