Sawchiar, a traditional rice-based dish from Mizoram, is a wholesome and comforting preparation that combines rice with seasonal vegetables, pulses, and local herbs, making it both nutritious and filling. Rich in carbohydrates for energy, fiber for digestion, plant-based proteins from legumes, and vitamins from vegetables, it offers balanced nourishment while remaining light on the stomach. Its popularity across Mizoram lies in its simplicity, adaptability to homegrown ingredients, and the hearty warmth it provides in the cool hilly climate. Enjoyed as an everyday meal or anytime snack, sawchiar is also a symbol of Mizo hospitality and community bonding, often shared during family gatherings and local festivities.

Ingredients
1 cup basmati rice, washed and soaked for 30 minutes
200 gms tofu, cubed
1 tsp cumin seeds (sabut jeera, jeeragam)
1 onion, sliced thin
1” piece ginger, chopped fine
4 cloves garlic, chopped fine
1 bay leaf (tej patta, brinji elai)
2 Kashmiri dry red chillies, broken
2 cardamoms (elaichi, elakkai)
1” piece cinnamon
4 cloves, shredded
Unrefined salt to taste
A few sprigs of coriander leaves, chopped fine
Method
Wash the rice under running water a few times till the water runs clear
Soak the rice for at least 30 minutes
Meanwhile, cut the tofu into small cubes.
Set aside,
Heat heavy bottom and add the tofu.
Saute till all the sides are browned
Remove the tofu and set aside on a plate
In the same heavy bottom, pan add be leaves, Kashmiri red chili, cinnamon stick, cumin seeds, cardamom and cloves
Saute the spices till they release their aroma about a minute
Add onion, ginger, garlic till they turned golden
Next, drain and add the soaked rice to the pan
Stir gently to combine
Paw in one and a half cups of water and add salt to taste
Bring the rice to a boil and reduce the flame to low
Cover and cook for 15 to 20 minutes or until all the water is absorbed and the rice is tender
Fluff the rice with a foek
Add the tofu cubes and mix gently so as not to break the rice
Ganesh with chopped coriander leaves
Serve heart with spinach raita oh other local dishes from Mizoram
Enjoy!