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 make from the beginning days of cooking. Then I thought this blog is not only for the Bengalis but to make people aware of Bengali food amongst others. However, the recipe I follow is by my grandmother and there is nothing new to it. The recipe is actually similar in all houses.
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.
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. 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.
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!
Here’s how I make Bhoger Khichuri or Niramish Khichuri at Debjanir Rannaghar!
- Gobindobhog Rice: 100 g
- Moong Daal: 150 g
- Potato: 2
- Cauliflower: 1 (small)
- Tomato: 2
- Ginger paste: 1 Tsp.
- Cashew Nut: 10-15
- Raisin: 10-15
- Coconut slices: ⅓ cup
- Green Peas: ⅓ Cup
- Ghee: 1 Tbsp.
- Mustard Oil: 4 Tbsp.
- Dried Red Chili: 1
- Cinnamon Stick: 1”
- Clove: 8-10
- Whole Black Cardamom: 1
- Whole Green Cardamom: 3-4
- Cumin Seed: ½ Tsp.
- Whole Bay Leaf: 2
- Turmeric Powder: 1 Tsp.
- Cumin Powder: 1 Tsp.
- Red Chili Powder: ½ tsp.
- Bengali Garam Masala Powder: 1 Tsp.
- Sugar: 1 Tbsp.
- Salt: to taste
- Mustard Oil: 1 Tsp.
- Peel and Cut Potatoes into halves.
- Separate florets from the cauliflower and chop Tomatoes.
- 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.
- Wash Gobindobhog Rice under running water until clean water comes from the rice grains.
- 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.
- In a pan dry roast Moong Daal for around 1 minute in low flame until nutty aroma comes out and then switch off the flame.
- Wash dry roasted Daal and keep that aside.
- Take a deep bottom pan and heat oil in it.
- Fry Potatoes, Cauliflower florets, Cashew Nuts, Raisins and also coconut slices one by one and keep those aside.
- 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.
- Add Chopped Tomatoes and cook until tomatoes soften.
- Add the Ginger paste and cook for 1 minute in low flame until oil comes out from the mixture.
- Now add fried Cashew Nut and Raisin and also fried coconut at this point.
- 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.
- Add Fried Potatoes, and Green Peas and mix thoroughly.
- 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.
- Add Washed Gobindobhog Rice and mix thoroughly and cook for one minute.
- 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.
- Check in between and add boiling water as and when required until Daal and Rice along with the veggies soften completely.
- Once done, add the fried cauliflower.
- Niramish Khichuri is mostly served neither too much dry nor excessively runny. Medium consistency is perfect for this dish.
- Upon reaching the perfect consistency add Ghee and a pinch of Garam Masala Powder and mix thoroughly.
- 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.
Rice recipes from Debjanir Rannaghar:
- Awadhi Tehri (also known as vegetable Tehri)
- Masoor Daler Patla Khichuri (also known as Amish khichuri
- Bangladeshi Mutton Tehari (Also known as meat Tehri)
- Ghee Bhat (also known as Bengali mishti pulao)
- 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)
- Chaler Payesh (Also known as Bengali Rice Kheer)
- Dudh Puli (Also known as Dudh pithe)