Bou Khuda is a Bengali style savory pulao prepared with broken rice aka Khud
- Broken Rice/ Khud: 250g
- Potato: 2
- Green Peas: 1/2 cup
- Green Chilli: 3
- Garlic Paste: 1/2 Tsp.
- Mustard Oil: 3 Tbsp.
- Ghee: 1 Tbsp.
- Sugar: 1 Tsp.
- Salt: 2/3 Tsp.
- Bay leaf: 1
- Dry Red chili: 1
- Cinnamon Stick: 1"
Bou Khuda Recipe
- Soak broken rice in water for 15 minutes.
- Peel the potato skin and cut it into matchstick-like pieces.
- Soak the potatoes in water as well.
- Chop Onion roughly.
- Now heat oil in a deep bottom pan and fry the potatoes in medium flame.
- Strain fried potatoes from oil.
- Temper remaining oil with Bay leaf, Dry Red Chili, and Cinamon stick.
- Add chopped onion and fry till it turns light pink in color.
- Now add garlic paste, green peas, and also green chilies and cook over low flame till the raw aroma of garlic goes away.
- At this point discard the water and add soaked rice to the pan and fry for five minutes over the low flame.
- Add salt and also sugar and mix lightly.
- Pour boiling water over the rice. The water must cover the rice and the water must reach 1" above the rice as shown in the picture.
- Lightly mix and cover the pan with a lid and cook over low flame for 7-8 minutes.
- Open the lid and check in between.
- Once the water evaporated completely add fried potatoes and lightly mix.
- Now add ghee and mix it.
- Switch the flame off and serve Bou Khuda hot.
- I prefer to add a handful of cashew nuts which is completely optional.
- If Khud not available use normal broken rice.
- Ghee is optional and so are nuts.
- I add only Potatoes and peas; you may, however, use whichever vegetables available.
- Prep Time: 10 min
- Cook Time: 20 in
- Category: Main
- Method: cooking
- Cuisine: Bengali
- Serving Size: 60g
- Calories: 302
- Sugar: 2.9g
- Sodium: 396mg
- Fat: 14.1g
- Saturated Fat: 3.3g
- Carbohydrates: 39.8g
- Fiber: 3.9g
- Protein: 4.8g
- Cholesterol: 8mg
Keywords: Bou Khuda, bou khuda pulao, bengali pulao, debjanir rannaghar