Nutritious, filling and absolutely delicious, Amrusu is a staple in the traditional Ao cuisine. A meal on its own, it can be your go-to comfort food as well as a fancy dinner dish when served well. It’s basically rice porridge with protein. However, there are several versions of it where the protein is swapped out for meat, fermented bamboo shoot or dry fish/prawn.
One of our readers, Kristi, shared with us the recipe which is a modern/popular version of Amrusu.
Amrusu made with grounded rice and chicken by Kristi Kikon Murry
She says, ‘This is a very special dish that was my grandmother taught me. The main ingredient here is the ground rice (preferably white rice) and for the meat you can either use chicken or pork innards. My Otsu (grandmother) usually makes the pork version with no spice but I added 2 fresh raja mircha (king chili) and a spoonful of bamboo shoot juice.”
Kristi’s recipe is simple and is very suitable for beginner cooks. Enjoy!
- White rice (250gms)
- Chicken (1kg)
- Bamboo shoot juice (2-3 tbsp)
- Salt to taste
- 1 King Chilli (optional)
- Water as required
How to cook Amrusu:-
- Soak the rice for about 2-3 hours before grinding it and keep aside.
- In a vessel mix the chicken, the bamboo shoot juice and the chilies. Then add water and cook for 20 minutes on a low flame.
- Take out the chilies from the vessel, smash them roughly and then add it back to the dish also add salt.
- You can now add the grounded rice in the dish as well. Cook it for another 20 mins or so depending on how thick you want the gravy to be.
(Note:you can keep adding water in the dish if you think the chicken is uncooked or the broth is getting too thick too soon)