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    Recipes » Bengali Recipes

    Bengali Niramish Khichuri | Bhoger Khichuri | Bengali Khichuri

    August 24, 2016 By Debjani 5 Comments

    Jump to Recipe·Print Recipe

    After posting a picture of a plate full of Bengali Niramish Khichuri a few days back on Facebook I got several requests for the recipe of Bhoger Khichuri! I was not sure exactly what to write given Khichuri is something, we (Bengalis) know very well how to cook from the initial days of cooking. Then I thought this blog is not only for the Bengalis but to make people aware of Bengali food among others. However, the recipe I follow is by my grandmother and there is nothing new to it. The recipe is actually almost similar in all houses.

    %Durgapujor Bhoger Khichuri recipe debjanir rannaghar
    Jump to:
    • Bengali Bhoger Khichuri aka Niramish Khichuri!
    • Chale-Daale?
    • Niramish Khichuri
    • Here's how I make Bhoger Khichuri or Niramish Khichuri at Debjanir Rannaghar!
    • Recipe Card
    • 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!

    Bengali Bhoger Khichuri aka Niramish Khichuri!

    The Bhoger Khichuri at our place is prepared every year following Thakuma’s recipe, especially for the Jagadhatri Puja. Even the Rannar Thakur (Maharaj ji) also follows the same recipe to make the Bhoger Khichuri for a larger group for the Puja feast each year! This tastes divine and the aroma is heavenly.

    %Bhoger Khichuri Recipe Debjanir Rannaghar

    Chale-Daale?

    We, the Bongs, have a taken-for-granted kind of relationship with Khichuri. We call it by different names. If I am tired and going to make something that is considered the epitome of Bengali comfort food then I call it “Chale Daale” and would love to pair it with a decent omelette.

    %Bengali Niramish Khichuri Recipe Debjanir Rannaghar

    When I make it as Bhog then I  call it “Bhoger Khichuri.” I generally serve “Niramish Labra” with it.  When I make it for a vegetarian lunch, then I call it “Niramish Khichuri” and have it with Beguni. I can simply call it Moong Daaler Khichuri” on a rainy afternoon or night to pair it with my portion of fried Hilsa.

    %Khichuri Recipe Debjanir Rannaghar

    Niramish Khichuri

    We don’t use a pressure cooker to make the Bhoger Khichuri. I follow the same recipe to make the Bengali Moong Daal Khichuri at my place. We do not add Onion and Garlic in niramish khichdi. To make the dish reach and aromatic we prefer to add whole Garam Masala, Ghee, Cashew Nut, and Raisins.  Rest is actually a simple process of cooking the Niramish Khichuri!

    %Bengali Pujor Bhoger Khichuri

    Here's how I make Bhoger Khichuri or Niramish Khichuri at Debjanir Rannaghar!

    Print

    Recipe Card

    Bengali Niramish Khichuri |Bhoger Khichuri | Bengali Khichuri

    %Durgapujor Bhoger Khichuri recipe debjanir rannaghar
    Print Recipe
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    ★★★★★

    5 from 1 reviews

    A quintessential Bengali Khichdi, known as Bengali Niramish Khichuri or Bhoger Khichuri is the main course prepared by cooking Rice and Moong Daal (yellow lentil) together with spices is considered comfort food.

    • Author: Debjani Chatterjee
    • Prep Time: 10 mins
    • Cook Time: 30 mins
    • Total Time: 40 mins
    • Yield: 4 People 1x
    • Category: Main
    • Method: cooking
    • Cuisine: Bengali
    • Diet: Vegetarian

    Ingredients

    Units Scale
    • 100g Gobindobhog Rice
    • 150g Moong Daal
    • 2 Potatoes
    • 1 Cauliflower (small)
    • 2 Tomatoes
    • 1 Tsp. Ginger paste
    • 10-15 Cashew Nut
    • 10-15 Raisin
    • ⅓ cup Coconut slices
    • ⅓ cup Green Peas
    • 1 Tbsp. Ghee
    • 4 Tbsp. Mustard Oil

    To temper:

    • 1 Dried Red Chili
    • 1" Cinnamon Stick
    • 8-10 Clove
    • 1 Whole Black Cardamom
    • 3-4 Whole Green Cardamom
    • ½ Tsp. Cumin Seed
    • 2 Whole Bay Leaf

    To make the Spice Paste:

    • 1 Tsp. Turmeric Powder
    • 1 Tsp. Cumin Powder
    • ½ tsp. Red Chili Powder
    • 1 Tsp. Bengali Garam Masala Powder
    • 1 Tbsp. Sugar
    • 1 Tsp. Salt or to taste
    • 1 Tsp. Mustard Oil

    Instructions

    1. Peel and Cut Potatoes into halves.
    2. Separate florets from the cauliflower and chop Tomatoes.
    3. Boil around 2-litre water in a vessel by adding ¼ Tsp. Salt. This will be added after frying other ingredients to make the Khichuri.
    4. Wash Gobindobhog Rice under running water until clean water comes from the rice grains.
    5. Make a paste with Turmeric Powder, Cumin Powder, Red Chili Powder, Bengali Garam Masala Powder, Sugar, Salt, and Mustard Oil. Add very little water if required. This Spice Paste to be added in the following steps.
    6. 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.
    7. Wash dry roasted Daal and keep that aside.
    8. Take a deep bottom pan and heat oil in it.
    9. Fry Potatoes, Cauliflower florets, Cashew Nuts, Raisins, and also coconut slices one by one and keep those aside.
    10. Temper remaining oil 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.
    11. Add Chopped Tomatoes and cook until tomatoes soften.
    12. Add the ginger paste and cook for 1 minute on low flame until oil comes out from the mixture.
    13. Now add fried Cashew Nut and Raisin and also fried coconut at this point.
    14. Add the previously prepared spice paste and cook for around 3 minutes on low flame and add little water if the mixture started turning dry.
    15. Add Fried Potatoes, and Green Peas and mix thoroughly.
    16. Once the oil started coming from the mixture add Dry roasted Moong Daal and give the mixture a thorough mix and then cook for two minutes in low flame.
    17. Add Washed Gobindobhog Rice and mix thoroughly and cook for one minute.
    18. Now pour half of the boiling water over the mixture and mix with a ladle and cover the pan with a lid and start cooking on low flame.
    19. Check in between and add boiling water as and when required until Daal and Rice along with the veggies soften completely.
    20. Once done, add the fried cauliflower.
    21. Niramish Khichuri is mostly served neither too much dry nor excessively runny. Medium consistency is perfect for this dish.
    22. Upon reaching the perfect consistency add Ghee and a pinch of Garam Masala Powder and mix thoroughly.
    23. Khichuri to be served with a choice of the 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.

    Nutrition

    • Serving Size: 150g
    • Calories: 720
    • Sugar: 46.8g
    • Sodium: 622mg
    • Fat: 27.5g
    • Saturated Fat: 6.8g
    • Carbohydrates: 113.2g
    • Fiber: 10.8g
    • Protein: 13.7g
    • Cholesterol: 8mg

    Keywords: Bengali khichuri recipe, bhoger khichuri recipe, niramish khichuri recipe, moong daal khichdi recipe, debjanir rannaghar

    Did you make this recipe?

    Share a photo and tag us at @foodofdebjani — we can't wait to see what you've made! Also, you can use my hashtag #debjanirrannaghar over there!

    Recipe Card powered byTasty Recipes

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    • Awadhi Tehri (also known as vegetable Tehri)
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    • Peas Pulao (Also known as Matar Pulao)
    • Pish-Pash (Also known as Rice and Chicken Hotchpotch)
    • Bou Khuda (Also known as Boua Pulao or Bou Khudi)
    • Ilish Pulao (also known as Bengali Hilsa Pulao Recipe)
    • 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)
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    Have you tried the Bengali Khichuri recipe from Debjanir Rannaghar!

    Do let me know how it came out. Also, I would love to see a picture of the same which you can share here at dolonchttrj@gmail.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.

    Here's the Bengali Niramish Khichuri aka Bengali Khichdi aka Bhoger Khichuri Pin for your Pinterest Board!

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    About Debjani

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    Comments

    1. Chandana Gupta says

      August 28, 2016 at 12:55 pm

      Taste is yummy, but missed the Labra. Could you please publish the Labra recipe.
      Thanks

      Reply
    2. Moumita Ghosh says

      June 21, 2017 at 5:59 pm

      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.

      Reply
      • Debjani says

        June 24, 2017 at 1:42 am

        Do share the link Moumita. Would love to try yours

        Reply
    3. Sohini Mayukh says

      January 30, 2022 at 11:25 pm

      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.

      ★★★★★

      Reply
      • Debjani says

        February 04, 2022 at 6:09 pm

        Hi Thanks for letting me know though I think I can do the least as I am not part of that group 🙂

        Reply

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