Bengali Niramish Khichuri, also known as Bhoger Khichuri, is a classic Bengali dish. It is made by combining fragrant Gobindobhog Rice and Sona Moong Daal (yellow lentil) with a blend of spices and vegetables.
Jump to:
- Debjani's Note
- Bengali Bhoger Khichuri aka Niramish Khichuri!
- Bhoger Khichuri aka Bengali Moong Daal Khichdi Ingredients
- How to cook perfect Bengali Niramish Khichuri - process with pictures
- Chale-Daale? Variations of Khichuri
- Niramish Khichuri - Tips
- Here's how I make Bhoger Khichuri or Niramish Khichuri at Debjanir Rannaghar!
- Recipe Card
- Watch how to cook perfect Bengali Bhoger Khichuri at home
- Pairing Bhoger Khichuri
- Frequently Asked Questions about Bengali Niramish Khichuri (also known as Bhoger Khichuri)
- A question that came quite often- is there any set recipe for Pujor Khichuri?
- Rice Recipes from Debjanir Rannaghar
- Have you tried the Bengali Khichuri recipe from Debjanir Rannaghar!
- Here's the Bengali Niramish Khichuri aka Bengali Khichdi aka Bhoger Khichuri Pin for your Pinterest Board!
Debjani's Note
Following my recent Facebook post showcasing a plate of Bengali Niramish Khichuri, I received numerous requests for the recipe of Bhoger Khichuri. Initially, I was unsure about what to write, as Khichuri is a dish that Bengalis have been adept at cooking since the early days of culinary exploration. However, I realized that this blog serves as a platform not only for Bengalis but also for introducing Bengali cuisine to a wider audience. Although the recipe I follow is my grandmother's, it is not unique or groundbreaking. In fact, it is a recipe that is commonly prepared in households across the region.
Bengali Bhoger Khichuri aka Niramish Khichuri!
Every year, we prepare the Bhoger Khichuri using Thakuma's recipe, specifically for the Jagadhatri Puja. The Rannar Thakur, (read Maharaj ji), faithfully follows the same recipe to cook a larger quantity of Bhoger Khichuri for the Puja feast. The taste of this dish is truly divine, and its aroma is simply heavenly.
Bhoger Khichuri aka Bengali Moong Daal Khichdi Ingredients
The listed ingredients are sufficient to prepare Niramish Khichuri for 6 individuals. It is important to note that certain spices and ingredients are utilized at different stages of the cooking process. To gain a better understanding of how these ingredients are divided and used in Bengali Khichuri, please refer to the accompanying video or recipe card. While I typically avoid a technical approach in my recipes, the complexity of the ingredients in this particular recipe necessitates a more methodical approach.
- 150g Gobindobhog Rice
- 200g Sona Moong Daal
- 4 Potatoes
- 1 Cauliflower (small)
- 2 Tomatoes
- 1.5 Tbsp. Ginger paste
- 20g Cashew Nuts
- 20g Raisin
- ½ cup Coconut slices
- ½ cup Coconut paste
- ½ cup Green Peas
- 2.5 Tsp. Turmeric Powder
- 1.5 Tsp. Cumin Powder
- 1.5 tsp. Red Chili Powder
- 2 Tsp. Salt or to taste
- 2 Tbsp. Sugar
- 2 Tsp. Bengali Garam Masala
- 2 Tbsp. Ghee
- 10 Tbsp. Mustard Oil
- 4 Dried Red Chili
- 2 Cinnamon Stick
- 10 Clove
- 1 Whole Black Cardamom
- 8 Whole Green Cardamom
- 1 Tsp. Cumin Seed
- 4 Whole Bay Leaf
How to cook perfect Bengali Niramish Khichuri - process with pictures
Prep Work
Dry-roast Sona Moong Dal.
Wash roasted Dal.
Wash Gobindobhog Rice as well.
Marinate cauliflower with Salt and Turmeric Powder. Check the Recipe Box for measurements.
Peel, cut, and soak potatoes.
Chop tomatoes and cut Green Chillies.
Make spice paste. Check the Video recipe given below or the recipe box for the spice detail.
Fry Cashewnuts and Raisins.
Now fry coconut slices.
Fry marinated potatoes. Check the recipe box or video recipe for details.
Now fry marinated cauliflower.
Make flavored water. Check the recipe box or video recipe for details.
Cooking process
Temper mustard oil with whole spices. Check the recipe box or video recipe for details.
Add chopped tomatoes and ginger paste and cook.
Now add fried cashew nuts, raisins, and also fried coconut slices and cook.
Once fried add fried potatoes as well.
Now add fried cauliflower and cook. Check the video recipe given below or the recipe box for details and timings.
Add the spice paste and cook.
Now add green peas.
Add coconut paste as well and cook.
Now add washed moong daal and cook. Check the recipe box or video recipe for details.
Add soaked Gobindobhog rice as well.
Mix and cook.
Now add the flavored water.
Bring Khichuri to boil and add green chillies.
Add hot water as per the details given in the recipe box or video recipe to cook rice and lentil properly.
Once cooked add Ghee and Bengali Garam masala as well and cook.
Serve Bhoger Khicuri after the required standing time. Check the recipe box or video recipe of Bhoger Khicuri given below for further details. You can check the pairing section for the serving suggestions.
Chale-Daale? Variations of Khichuri
As Bongs, we share an ingrained connection with Khichuri, often referred to by various names. When exhaustion sets in and the desire for the ultimate Bengali comfort food arises, I affectionately call it "Chale Daale" and relish the idea of accompanying it with a satisfying omelette.
When I prepare it in the form of Bhog, I refer to it as "Bhoger Khichuri." Typically, I accompany it with "Niramish Labra." When I prepare it for a vegetarian lunch, it becomes "Niramish Khichuri" and I enjoy it with Beguni. On a rainy afternoon or evening, I can simply refer to it as "Moong Daaler Khichuri" and savor it alongside my serving of fried Hilsa.
Niramish Khichuri - Tips
To prepare the Bhoger Khichuri, we steer clear of employing a pressure cooker. When I whip up the Bengali Moong Daal Khichuri in my own kitchen, I adhere to the identical recipe. In the niramish khichdi, there is an omission of Onion and Garlic. To infuse the dish with richness and fragrance, we opt for the inclusion of whole Garam Masala, Ghee, Cashew Nut, and Raisins. The remaining steps of cooking the Niramish Khichuri are truly straightforward.
Here's how I make Bhoger Khichuri or Niramish Khichuri at Debjanir Rannaghar!
PrintRecipe Card
Bengali Niramish Khichuri |Bhoger Khichuri | Bengali Khichuri
- Total Time: 40 mins
- Yield: 8 People 1x
- Diet: Vegetarian
Description
Bhoger Khichuri, also known as Bengali Niramish Khichuri, is a classic Bengali dish that combines fragrant Gobindobhog Rice and Sona Moong Daal, or yellow lentils, along with a blend of spices and vegetables.
Ingredients
- 150g Gobindobhog Rice
- 200g Moong Daal
- 4 Potatoes
- 1 Cauliflower (small)
- 2 Tomatoes
- 1.5 Tbsp. Ginger paste
- 20g Cashew Nuts
- 20g Raisin
- ½ cup Coconut slices
- ½ cup Coconut paste
- ½ cup Green Peas
- 1 Tsp. Bengali Garam Masala
- 2 Tbsp. Ghee
- 8 Tbsp. Mustard Oil
To Marinate Potatoes and Cauliflower
- ½ Tsp. Turmeric Powder
- ½ Tsp. Salt
To temper:
- 4 Dried Red Chili
- 2 Cinnamon Stick
- 10 Clove
- 1 Whole Black Cardamom
- 8 Whole Green Cardamom
- 1 Tsp. Cumin Seed
- 4 Whole Bay Leaf
To make the Spice Paste:
- 1.5 Tsp. Turmeric Powder
- 1 Tsp. Bengali Garam Masala Powder
- 1.5 Tsp. Cumin Powder
- 1.5 tsp. Red Chili Powder
- 1.5 Tsp. Salt or to taste
- 2 Tbsp. Sugar
- 2 Tbsp. Mustard Oil
Instructions
Prep Work
- Peel and Cut Potatoes into halves.
- Separate florets from the cauliflower and chop Tomatoes.
- Cut Green Chillies as well.
- Make a paste with Turmeric Powder, Cumin Powder, Red Chili Powder, Bengali Garam Masala Powder, Sugar, Salt, and Mustard Oil as per the quantity mentioned in the spice paste section. Add very little water if required. This Spice Paste is to be added in the following steps.
Frying
- In a pan dry roast Moong Daal for around 2-3 minutes in low flame until nutty aroma comes out and then switch off the flame.
- Wash dry roasted Daal and keep that aside.
- Wash Gobindobhog Rice under running water until clean water comes from the rice grains.
- Take a deep bottom pan and heat 3 Tbsp. oil in it.
- Fry Cashew Nuts and Raisins together for 1 minute and strain from the pan.
- Now fry the coconut slices for 1 minute and strain.
- Now start frying the potatoes after sprinkling ¼ Tsp. each of Turmeric Powder and Salt.
- It will take 2 minutes to fry the potatoes.
- Now start frying the cauliflower after sprinkling ¼ Tsp. each of Turmeric Powder and Salt for 2 minutes.
- Strain once done.
- Boil around 1 liter of water in the same pan used for frying the vegetables. This will be added after frying other ingredients to make the Khichuri.
Cooking Bhoger Khichuri
- Temper the remaining oil in a deep-bottom vessel or a Handi (Haanri) with Dried Red Chili, Whole Cinnamon, Whole Clove, Whole Black Cardamom, Whole Green Cardamom, Cumin Seed, and Whole Bay Leaf, and keep the flame on the lower side.
- Add Chopped Tomatoes and cook until tomatoes soften.
- Add the ginger paste and cook for 1 minute on low flame until oil comes out from the mixture.
- Now add fried Cashew Nut and Raisin and also fried coconut at this point.
- Add Fried Potatoes, and fried Cauliflower, and mix thoroughly.
- Add the previously prepared spice paste and cook for around 3 minutes on low flame add a little water if the mixture starts turning dry.
- Now add Coconut Paste and Green Peas and after mixing cook for a minute.
- Once the oil starts coming from the mixture add Dry roasted Moong Daal give the mixture a thorough mix and then cook for two minutes in low flame.
- Add Washed Gobindobhog Rice mix thoroughly and cook for one minute.
- Now pour boiling water over the mixture.
- Mix with a ladle cover the Handi with a lid and start cooking on low flame.
- Keep 1 liter of hot water ready.
- Check in between and add boiling water as and when required until Daal and Rice along with the veggies soften completely.
- It will take around 20 minutes on low flame to cook the Khichuri perfectly.
- Niramish Khichuri is mostly served neither too dry nor excessively runny. Medium consistency is perfect for this dish.
- Upon reaching the perfect consistency add Ghee and 1 Tsp. Garam Masala Powder and mix thoroughly.
- Once done switch the flame off.
- cover the Handi with the lid and keep the Khichuri at least for 15 minutes as it is on room temperature before serving.
- Khichuri is to be served with a choice of side which can be a Beguni or Labra if the options are vegetarian or can be served with a side of Omelette or Fried Hilsa to make it a perfect Non-vegetarian Platter.
Notes
Gobindobhog Rice can be replaced with Basmati Rice.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main
- Method: cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 125g
- Calories: 560
- Sugar: 36.8g
- Sodium: 522mg
- Fat: 24.5g
- Saturated Fat: 4.8g
- Carbohydrates: 100.2g
- Fiber: 8.8g
- Protein: 10.7g
- Cholesterol: 8mg
Watch how to cook perfect Bengali Bhoger Khichuri at home
Pairing Bhoger Khichuri
Frequently Asked Questions about Bengali Niramish Khichuri (also known as Bhoger Khichuri)
This recipe for Khichuri is not only one of the oldest posts on my blog but also highly sought after by readers. In an effort to address some of the inquiries I have received throughout the years, I aim to provide guidance on achieving the perfect pujor khicuri.
In West Bengal, Bengali households opt for the aromatic and petite Gobindobhog Rice when preparing bhoger Khicuri. Conversely, in Bangladesh, Chinigura rice is commonly used due to its accessibility. While Basmati Rice has gained popularity in recent times, the authentic Bengali Moong Daal Khicuri is traditionally cooked with Gobindobhog Rice.
Sona Moong Daal, a variety of yellow lentils commonly found in Bengal, is definitely a good choice. Alternatively, you can also consider using regular moong daal.
Using a pressure cooker is certainly an option for preparing Khicuri, offering the advantage of a shorter cooking time. However, for optimal flavor and texture, it is recommended to opt for the traditional method of slow-cooking, as demonstrated, if feasible.
A question that came quite often- is there any set recipe for Pujor Khichuri?
There are no strict rules when it comes to khichuri. The delectable flavors and richness of Bengali Bhoger Khichuri come from the addition of cashews, raisins, coconut, ghee, and oil. If nuts are not available or too expensive for cooking in large quantities, you can simply omit them. To reduce the calorie content of the khicuri, use less ghee or oil. However, it is important to note that Bengali Niramish Khichuri, also known as Bhoger Khichuri, is not a light and comforting dish like North Indian Khichdi. Instead, Pujor Khichuri is a hearty and indulgent preparation.
Rice Recipes from Debjanir Rannaghar
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- Bangladeshi Mutton Tehari (also known as Gosht Tehari)
- Kolkata-Style Egg Biryani with Aloo Recipe (also known as Aanda Biryani Recipe) Restaurant Style
- Ilish Pulao (also known as Bengali Hilsa Pulao Recipe)
- Masoor Daler Patla Khichuri (also known as Aamish Khichuri) aar Ilish Mach Bhaja
- Awadhi Vegetable Tehri (also known as Veg Tehri)
- Narkel Doodh Pulao (also known as coconut milk pulao)
- Kolkata Mutton Biryani (also known as Calcutta Biryani)
- Bengali Basanti Pulao (Also known as Bengali Holud Pulao)
- Crab Biryani (also known as Crab Dum Biryani or Nandu Biryani)
- Khejur Gurer Payesh (also known as Bengali Rice Kheer with Date Palm Jaggery)
- Muri Ghonto (also known as Bengali Fish Head and Rice Mishmash)
- Chaler Payesh (Also known as Bengali Rice Kheer)
- Dudh Puli (also known as Dudh Pithe)
- Easy Soya Chunks Pulao recipe (also known as Soya Pulao | Soya Rice)
Have you tried the Bengali Khichuri recipe from Debjanir Rannaghar!
Please inform me of your experience and feel free to send a photo to dolonchttrj@gmail.com. Additionally, you can find me on various social media platforms such as Instagram, YouTube, Facebook, Pinterest, Google News, X, and Thread. Don't forget to use the hashtag #debjanirrannaghar when sharing your attempts at my recipes or if you have any questions or recipe requests.
Here's the Bengali Niramish Khichuri aka Bengali Khichdi aka Bhoger Khichuri Pin for your Pinterest Board!
About Debjani Chatterjee Alam
I am Debjani Chatterjee Alam. A CSR specialist by profession and a food writer, food blogger, and food photographer as well. I live in Kolkata along with my Husband Mehebub who is an architect by profession, my daughter Pasta, and also my dog daughters Coffee and Luchi.
Chandana Gupta says
Taste is yummy, but missed the Labra. Could you please publish the Labra recipe.
Thanks
Moumita Ghosh says
We follow almost the same process, only difference is we boil dal first and then rice separately. That’s it. Read my version too. I’ll try your next time.
Debjani says
Do share the link Moumita. Would love to try yours
Sohini Mayukh says
Loved your recipe. Was searching for bhoger khichuri recipe and got yours randomly as FYI someone in the FB group Bengalis in Hyderabad is using your food images as her own for business. The picture looked quite recognizable so checked it out.
Debjani says
Hi Thanks for letting me know though I think I can do the least as I am not part of that group 🙂