Bhuni Khichuri, a well-known Bengali dish, is made with the usual combination of lentils and rice, but its texture sets it apart from the usual khichuri. Unlike the typical version, this khichuri is dry, indulgent, and full-bodied.
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- A Kojagori Lokkhipuko special Recipe
- Recipe Variation - Bengali Bhuni Khichuri!
- Durga Pujo special Bengali Niramish Bhuni Khichuri! How it is different from other versions of Bengali Khichdi?
- Ingredients for Bhoger Bhuni Khichuri!
- How to make perfectly jhurjhure Bhuna Khichuri- Tips
- Here's how I make Bengali Bhuni Khichuri at Debjanir Rannaghar!
- Recipe Card
- Pairing Niramish Bhuni Khichuri
- Durga Puja Special Recipes from Debjanir Rannaghar!
- Similar Recipes
- Have you tried the Bengali khichdi recipe from Debjanir Rannaghar!
- Here's the bhoger bhuni khichuri Pin for your Pinterest Board!
A Kojagori Lokkhipuko special Recipe
Introducing the long-awaited recipe for Durga Pujo special Bhuni Khichuri, just in time for Kojagari Laxmi Puja. It has been quite some time since I last shared a recipe on the blog, as the past two months have been incredibly busy. Between my work commitments and the gormei feast, a special event where I served as a home chef, I found myself cooking elaborate meals and unable to dedicate time to planned recipe posts.
Furthermore, my work schedule has been demanding, with the pujo holidays bringing in a flurry of special orders. While I knew it would be challenging to come up with new recipes for the blog during this period, I made sure to capture the necessary pictures for future posts. In fact, I successfully photographed over twenty dishes that I prepared during this time.
Recipe Variation - Bengali Bhuni Khichuri!
It is important to note that this particular recipe is a Niramish version, meaning it is prepared without onions and garlic. However, there is also a non-vegetarian variation of this dish available. Bengali Bhuni Khichuri was one of the main dishes I cooked throughout Durga Pujo, and I managed to capture a few decent pictures of it as well.
Durga Pujo special Bengali Niramish Bhuni Khichuri! How it is different from other versions of Bengali Khichdi?
And now, I present to you a simplified method for creating the perfect Bengali Bhuni Khichuri. Bhuni Khichuri is a popular Bengali dish made with lentils and rice. What sets it apart from other types of khichuri is its unique texture. Unlike Bhoger Khichuri or Niramish Khichuri, this particular variation is not watery. In Bengali, we use the term "Jhurjhure" to describe Bhuni Khichuri, which means it has a fried texture. It is also known as Bhuna Khichuri. We fry both the lentils and rice, as well as the vegetables, resulting in a non-sticky, Pulav-like khichuri.
The key to this type of khichuri is achieving the right texture. Both the rice and lentils should be well-cooked and retain their shape. Needless to say, the process is not as simple as making Bhoger Khichuri or runny Masoor Dal khichuri.
Ingredients for Bhoger Bhuni Khichuri!
For this khichuri, I prefer to use Bengali Sona Moong Dal (washed Moong, premium variety) and Gobindobhog rice. Gobindobhog is a fragrant, short-grain rice.
The ideal combination for a perfect bhuni khichuri is to include only rice and masoor dal, as they have similar cooking times and proportions. Other lentils are not added to ensure consistency in height and cooking time. When it comes to vegetables, I personally prefer adding potatoes, green peas, and cauliflower to enhance the flavor.
Bhuna Khichuri is a flavorful and indulgent one-pot meal. To enhance the taste, I prefer using a limited variety of vegetables. Additionally, I include a handful of raisins, cashew nuts, a tomato paste, and a generous amount of ghee.
How to make perfectly jhurjhure Bhuna Khichuri- Tips
Now, here's the secret to achieving perfectly cooked and aromatic "Jhurjhure"" Bhuni Khichuri. I highly recommend using a pressure cooker, as it is convenient and ensures a quick cooking time while maintaining the desired texture. Although cooking in a regular pot will also yield good results, I always strive to share easy procedures in this blog. Therefore, opting for a pressure cooker is a logical choice. In the recipe section, I will provide instructions for both methods, so you can choose according to your preference.
Here's how I make Bengali Bhuni Khichuri at Debjanir Rannaghar!
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Niramish Bhuni Khichuri | Bengali Bhuni Khichuri
- Total Time: 30 mins
- Yield: 5 people 1x
- Diet: Vegetarian
Description
Bhuni Khichuri, a well-known Bengali dish, is made with the usual combination of lentils and rice. However, its texture sets it apart from the typical khichuri. This version is drier, yet indulgent and flavorful.
Ingredients
- 200g Gobindobhog Rice
- 150g Bengali Sona Moong Dal/ Moong Dal
- 3 Potato
- 1 Cauliflower
- 1 cup Green Peas
- 20g Cashew nut
- 20g Raisin
- 4 Tbsp. Tomato paste
- 2 Tbsp. Ginger Paste
- 4 green chilies
- 1 Tsp. Turmeric Powder
- 1 Tsp. Red Chili Powder
- 1 Tsp. Cumin Powder
- 1 Tsp. Bengali Garam Masala Powder
- 1 Tbsp. Sugar
- 1.5 Tsp. Salt or to taste
- 2 Tbsp. Ghee
- 4 Tbsp. Mustard Oil for frying
Tempering:
- 2 Bay Leaf
- ½ Tsp. Cumin Seed
- 2 Dry Red Chili
- 2 Cinnamon Stick
- 2 Black Cardamom
- 4 Green Cardamom
Instructions
- Before cooking, rinse the rice and let it soak in water for 10 minutes.
- After draining the water, leave the rice untouched for 5 minutes.
- Half and soak the potatoes in water, and separate the cauliflower into large florets.
- Sprinkle ¼ teaspoon each of turmeric powder and salt over the cauliflower and potato pieces, ensuring they are evenly coated.
Process for making the Bhuni Khichuri in a Pressure Cooker:
- To prepare Bhuni Khichuri in a Pressure Cooker, begin by dry roasting the lentils in the cooker until a nutty aroma emerges.
- Transfer the lentils to a bowl and rinse them with running water.
- Heat 4 tablespoons of Mustard oil in the pressure cooker until it changes color.
- Fry the cashew nuts and raisins, then remove them from the oil.
- Fry the potatoes next, followed by the cauliflower. Strain both from the oil.
- Now, add Bay Leaf, Cumin seed, Dry Red Chili, Cinnamon Stick, Black Cardamom, and Green Cardamom to the oil for tempering.
- Add the rice and lentils, and fry them on low heat until the rice becomes translucent.
- Finally, add ginger paste, tomato paste, and green chilies.
- Cook until the oil floats on top.
- Mix the powder thoroughly for two minutes until it becomes a non-sticky mixture.
- Next, combine the fried Potatoes, Cauliflower, and green peas into the mixture.
- Incorporate the fried cashew nuts and raisins as well.
- Flatten the mixture with a spatula.
- Cover the mixture with hot water, ensuring it is submerged by at least one inch.
- Place the lid on the pot and add the vent weight.
- Cook on high heat until the cooker releases heat with one whistle.
- Reduce the heat and wait for another whistle to release the pressure.
- Turn off the flame and wait for the pressure to completely drop.
- Once there is no pressure, remove the lid from the cooker.
- The rice and lentils should be cooked properly and retain their shape.
- Add Ghee and the remaining Garam masala, lightly mixing them in.
- The Khichuri will be fluffy, non-sticky, and resemble pulao.
To make Bhuni Khicuri in a Vessel:
- To prepare bhuni khicuri in a pot, use a deep-bottomed pan and pot and follow the instructions until the point of adding water.
- During this process, add water that is two inches above the mixture instead of one inch and cook over low heat while covering the pan with a lid.
- Check for doneness every 10 minutes and if necessary, add ¼ cup of water each time.
- Ideally, there should be no need to add extra water.
- It will take approximately 12-15 minutes to properly cook the bhuni khicuri.
- Once cooked, turn off the heat and stir in ghee and garam masala.
Serving Suggestion
- Serve Bengali Bhuni Khichuri with your choice of Bengali side dish such as Bandhakopir ghonto, Phulkopir Dalna etc.
Notes
- The key to achieving the perfect bhuni khicuri lies in the precise measurement of water. It is crucial for this dish to have a light and fluffy texture, avoiding any sogginess.
- Utilize a sturdy cooking utensil when preparing the bhuna khichuri.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main
- Method: cooking
- Cuisine: Bengali
Nutrition
- Serving Size: 150g
- Calories: 538
- Sugar: 8.6g
- Sodium: 491mg
- Fat: 16.6g
- Saturated Fat: 3.5g
- Carbohydrates: 83g
- Fiber: 13.8g
- Protein: 15.4g
- Cholesterol: 7mg
Pairing Niramish Bhuni Khichuri
Durga Puja Special Recipes from Debjanir Rannaghar!
- Bengali Niramish Khichuri (also known as Bhoger Khichuri or Bengali Khichuri)
- Gota Roshun diye Mangshor Jhol (also known as Bengali Mutton Curry with Garlic Pod)
- Narkel diye Niramish Ghugni (also known as Bengali No Onion No Garlic Ghugni or Yellow Peas Curry with Fried Coconut)
- Niramish Mangsho (also known as Bhoger Mangsho)
- Ghee Bhat (also known as Bengali Sweet Pulao)
- Begun Basanti (also known as Bengali Begun Bashonti)
- Bengali Basanti Pulao (also known as Bengali Holud Pulao Recipe or Bhoger Misti Pulao)
- Narkel diye Cholar Dal (also known as Bengali Cholar Dal)
- Kochu Shak er Ghonto (also known as Taro Leaf Mishmash)
- Chanar Dalna (also known as Bengali Cottage Cheese and Potato Curry)
- Elo Jhelo (also known as Bengali Elo Jhelo Nimki)
- Kucho Nimki, the Bengali diamond-shaped munchies!
- Natun Aloor Dum (also known as Bengali Niramish Aloor Dum)
- Gurer Narkel Naru (also known as Bengali Narkel Naru or Coconut Fudge Ball or Nariyel ki Laddu)
- Plastic Chutney (also known as Raw Papaya Chutney or Bengali Peper Chutney)
- Tomato Amsotto Khejur er Chutney
Similar Recipes
Have you tried the Bengali khichdi 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 bhoger bhuni 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.
moutusi ghose says
beautiful recipe and presentation
will love to see the recipe of traditional bengali murighanto
Debjani says
This may help you
Muri Ghonto