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%Durgapujor Bhoger Khichuri recipe debjanir rannaghar

Bengali Niramish Khichuri |Bhoger Khichuri | Bengali Khichuri


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.


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
  • 1/3 cup Coconut slices
  • 1/3 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
  • 1/2 Tsp. Cumin Seed
  • 2 Whole Bay Leaf

To make the Spice Paste:

  • 1 Tsp. Turmeric Powder
  • 1 Tsp. Cumin Powder
  • 1/2 tsp. Red Chili Powder
  • 1 Tsp. Bengali Garam Masala Powder
  • 1 Tbsp. Sugar
  • 1 Tsp. Salt or to taste
  • 1 Tsp. Mustard Oil


  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.


Gobindobhog Rice can be replaced with Basmati Rice.

  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Category: Main
  • Method: cooking
  • Cuisine: Bengali


  • 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

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