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.
Ingredients
- 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
Instructions
Cook the Rice
- Wash the rice well under running water.
- Add 2.5 cups water and pressure cook till done.
- Set aside.
Making the Cheese Paste
- 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.
- 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!