Hazaragi Chitt

Ingredients

In Hazaragi Chitt, we adapt the traditional Burmese Chitt recipe to the flavors and ingredients commonly found in Hazaragi cuisine. While the original Burmese Chitt may use ingredients like fish sauce and shrimp paste, we replace them with Hazaragi spices like cumin, coriander, and turmeric. Additionally, we incorporate Hazaragi cooking techniques and traditions to create a dish that is unique to Hazaragi cuisine. We alse have the original recipe for Chitt, so you can check it out.

• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 500g lamb or beef, cut into bite-sized pieces 500g lamb or beef, cut into bite-sized pieces
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods 4 cardamom pods
• 4 cloves 4 cloves
• 4 cups (950ml) chicken or beef broth 4 cups (950ml) chicken or beef broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Yogurt or pickles, for serving Yogurt or pickles, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.
2. 2.
   In a large pot, heat some oil over medium heat. Add the chopped onions and cook until golden brown.
3. 3.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
4. 4.
   Add the meat to the pot and cook until browned on all sides.
5. 5.
   Stir in the cumin powder, coriander powder, turmeric powder, cinnamon stick, cardamom pods, and cloves. Cook for a minute to toast the spices.
6. 6.
   Add the drained rice to the pot and stir well to coat the rice with the spices.
7. 7.
   Pour in the chicken or beef broth and season with salt. Bring the mixture to a boil.
8. 8.
   Reduce the heat to low, cover the pot, and let the rice simmer for about 20 minutes or until the rice is cooked and the liquid is absorbed.
9. 9.
   Remove the pot from the heat and let it sit, covered, for 5 minutes.
10. 10.
    Fluff the rice with a fork and remove the cinnamon stick, cardamom pods, and cloves.
11. 11.
    Garnish the Hazaragi Chitt with fresh cilantro and serve hot with yogurt or pickles on the side.

Treat your ingredients with care...

• Basmati rice — Rinse the rice well to remove excess starch before soaking. This will help achieve fluffy and separate grains.
• Cumin powder — Toasting the cumin powder in the pot before adding the rice enhances its flavor.
• Lamb or beef — For tender meat, choose cuts that are suitable for slow cooking, such as shoulder or leg.

Tips & Tricks

• For added flavor, marinate the meat with the spices and let it sit in the refrigerator for a few hours before cooking.
• You can add vegetables like peas or carrots to the Chitt for extra color and nutrition.
• Serve the Hazaragi Chitt with a side of fresh salad for a refreshing contrast.

Serving advice

Serve the Hazaragi Chitt hot as a main course. Accompany it with a side of yogurt or pickles to balance the flavors.

Presentation advice

Fluff the rice gently with a fork before serving to maintain its texture. Garnish the dish with fresh cilantro for a pop of color.