Today I present Kharzi, an easy to make cheesy, delicious rice from Arunachal Pradesh. To be honest when I read the recipe, I was underwhelmed but when I made this rice, I was surprised at how good it was. 🙂
How I came about to make Kharzi is that I am a part of a new group of bloggers called Shhhh Secret Cooking Challenge. This group chooses a cuisine every month and creates blogger pairs. Each person in the pair gives the other two secret ingredients to cook with. We then post just the photo of the dish and the others have to guess the dish. At the end of the month, we post the recipe. 🙂 This is my first month in the group and I have had a blast.
My partner was Sujata Roy who blogs at Batter Up with Sujata and the two ingredients she gave me were rice and spring onions. There was but one way to go and that was to make Kharzi. Making this dish I realised that I need to invest my energies in learning more about the cuisine of North East India and I will certainly dedicate some time this year to do that.
Kharzi traditionally uses fermented cheese but I used Amul processed cheese to make this. I hope to make an authentic version soon.
How to Make Kharzi | Cheesy Rice from Arunachal Pradesh
This is the recipe for Kharzi, a super-easy to make cheesy rice from Arunachal Pradesh. It traditionally uses a fermented cheese found in the North East, but I made it with Amul cheese.
- 1.5 Cups Rice
- 75 gms Cheese
- 3/4 Cup Sliced Scallions or Spring Onions
- 1 Cup Finely Chopped Scallion or Spring Onion Greens
- 1.5" Piece Ginger, Cut into Slices
- 1 Kashmiri Red Chilli Optional, for colour
- 2-3 Red Chillies
- 1 tbsp Oil
- Salt to Taste
Wash the rice well under running water.
Add 2.5 cups water and pressure cook till done.
Soak the chillies in some warm water for 10 minutes.
Cut the cheese into smaller pieces.
Grind the soaked chillies, cheese, ginger, and salt to a fine paste with some water. Set aside.
In a wok or kadhai, heat the oil.
Add the sliced spring onions and stir-fry till transparent.
Turn the heat to low and add the cheese paste.
Stir-fry for 3 to 5 minutes till it thickens.
Turn off the heat and let the cheese cool a bit.
Add the spring onion greens and mix well.
Add the cooked rice and mix well.
Add some salt, if needed, and mix well.
Serve Kharzi hot!
Step-by-Step Recipe for Kharzi Rice from Arunachal Pradesh
- Soak the chillies in some warm water for 10 minutes.
- Cooking the Rice
- Wash the rice well 2 or 3 times till the water runs clear.
- Now pressure cook with the rice with 2.5 cups water for 3 whistles.
- Let the pressure cooker cool completely.
- Open the cooker and let the rice cool a bit.
- Set aside.
- Making the Cheese-Ginger-Chilli Paste
- Cut the cheese into smaller pieces.
- Add the soaked chillies, cheese, ginger, and salt to a chutney grinder.
- Grind the to a fine paste with some water. Set aside.
- Making Kharzi
- In a wok or kadhai, heat the oil.
- Add the sliced spring onions and stir-fry till transparent.
- Turn the heat to low and add the cheese paste.
- Stir-fry for 3 to 5 minutes till it thickens.
- Turn off the heat and let the cheese cool a bit.
- Add the spring onion greens and mix well.
- Add the cooked rice and mix well.
- Add some salt, if needed, and mix well.
- Serve Kharzi hot!