An integral part of Mizo food culture, Sanpiau is a rice porridge, flavoured with fresh and crispy veggies and meat or fish.
It is believed that Sanpiau has its roots in Myanmar. It is a type of the Burmese congee, called Hysan Byok, while many also regard this dish as a version of Chinese Congee.
LETS GET COOKING:
Course : Main Dish
Cuisine : Indian
Prep time : 10 minutes
Process time : 10 minutes
Total time : 20 minutes
Rice - 1 cup
Panner - 1/4 cup
Onion - 1
Coriander leaves - 1 tsp
Pepper - 1 tsp
Salt - as per taste
Oil - 1 tsp
Wash and soak any type of rice for 1 hour, then cook them in boiling water with salt, until mushy, keep aside
In a pan add oil, sauté panner with salt and pepper, keep aside
In a small bowl, add onions, coriander leaves, pepper and salt , mix well and keep aside
In a serving bowl add cooked mushy rice, fried panner and onion mix
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