Recipies

Beaten Rice (चिउरा)

About Beaten Rice (चिउरा)

Chiura, or beaten rice, is a staple food in Nepal, enjoyed across various ethnic groups and regions. It's a versatile ingredient used in numerous dishes and is a common part of daily meals and religious ceremonies. Often eaten with yogurt, vegetables, or other side dishes, it's a quick, convenient and filling meal.

Picture of Beaten Rice

History

The history of Chiura in Nepal is deeply rooted in the agricultural practices of the region. Rice cultivation has been a mainstay of the Nepalese economy for centuries. Beating rice to create Chiura likely emerged as a preservation technique, allowing people to store rice for longer periods without spoilage. It also provided a convenient and portable food source for farmers, travelers, and traders. Over time, Chiura has become ingrained in the cultural and culinary heritage of Nepal. It's used in religious rituals, festivals, and everyday meals. Different varieties of rice are used to make Chiura, depending on the region and its availability. The process of making Chiura has also evolved over generations, passing down from mothers to daughters.

Fact 1

Chiura is made by partially cooking paddy (unmilled rice), and then flattening it using a traditional machine.

How to prepare?

Beaten Rice (Chiura) - 1-2 cupsWater - As needed for soaking (if necessary) or washing

Learn step by step to prepare Beaten Rice

  • 1
    If the Chiura is very dry, you may need to lightly soak it for 5-10 minutes to soften it. Otherwise, a quick rinse with water might suffice.
  • 2
    Drain the soaked chiura completely, if you soaked it.
  • 3
    Serve it as it is or with side dishes of your choice such as yogurt, vegetables, curry or pickles.
  • 4
    You can also add sugar, salt, or spices as per your preference.
quiz