Durga Pujo special Bhuni Khichuri recipe is finally here on the day before Kojagari Laxmi Puja. It is been a month or so I have not written a recipe on the blog. The last two months were quite busy both work-wise and also for the gormei feast, a special event I was part of as a home chef. Basically, I was cooking huge meals and hence, it was not possible to write recipes that were planned. In addition, on the work-front also I was quite busy. In fact, the pujo holidays were full of special orders. While I knew that coming up with the recipes for the blog would be difficult during the period, it would be easy to prepare for the future blogpost with the needed pictures. During this period, I was able to capture more than twenty dishes I was doing satisfactorily.
Durga Pujo special Bengali Niramish Bhuni Khichuri!
specifically am using the term Niramish because this recipe is a no onion no garlic recipe. There is a non-veg version of this recipe as well. Bengali Bhuni Khichuri was one of the dishes I cooked all through the Dugra Pujo. I was able to click a few decent pictures as well. Moreover, I experimented with the recipe and finally, here I am with an easy to do the process of making the perfect Bengali Bhuni Khichuri.
Bengali Bhuni Khichuri
Bhuni Khichuri is a famous Bengali khichdi prepared with regular Lentil and rice. What makes it different from the other type of khichuri is the texture. This particular type of Khichuri is not runny as Bhoger Khichuri or Niramish Khichuri. We use the term "Jhurjhure" to describe Bhuni Khichuri in Bengali. Bhuni stands for frying and this khichuri is also known as Bhuna Khichuri. We fry both the lentil and rice and also the veggies and the end result is non-sticky Pulav-like Khichuri.
It is the texture that matters in the case of this particular type of khichuri. Both rice and lentil must be well-cooked yet in shape. Needless to say, the process is not as easy as making bhoger khichuri or runny Masoor Dal khichuri.
Ingredients for Bhoger Bhuni Khichuri!
I prefer to use a single type of Lentil which is Bengali Sona Moong Dal (washed Moong) to make this khichuri along with Gobindobhog rice. Gobindobhog is flavored short-grain rice. I have seen people using a mixture of dals or Basmati rice to make this Jhurjhure Khichuri however, for me the combination of Sona Moong Dal and Gobindobhog rice works best. Both are having similar heights and also takes equal time to be cooked properly and hence I don't add other lentils while making the bhuni khichuri. In terms of veggies, I prefer Potato, Green Peas, and Cauliflower to be part of this.
Bhuna Khichuri is a rich and elaborate one-pot meal, which is loaded with flavors. I prefer to limit the type of veggies to make maximum use of the flavors coming from a few. In addition, I use a handful of raisin and also cashew nuts along with a paste of tomato and a generous amount of ghee.
How to make perfectly jhurjhure Bhuna Khichuri!
Now comes the trick of making perfectly jhurjhure Bhuni Khichuri. I advise the use of a pressure cooker. It is fuss-free and you can make the khichuri within no time and will have the perfect texture. Not that cooking is a vessel would not give you the best result. It will, however, in this blog I always have shared the easy procedures. Hence, the use of a pressure cooker makes sense. In the recipe section, I will share both the process. You can choose based on your preference.
Here's how I make Bengali Bhuni Khichuri at Debjanir Rannaghar!Print
- 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 Tsp. Salt or to taste
- 2 Tbsp. Ghee
- 4 Tbsp. Mustard Oil for frying
- 2 Bay Leaf
- ½ Tsp. Cumin Seed
- 2 Dry Red Chili
- 2 Cinnamon Stick
- 2 Black Cardamom
- 4 Green Cardamom
- Wash and soak rice in water for 10 minutes before cooking.
- Drain the water and keep the rice for 5 minutes as it is.
- Peel and cut potatoes into halves. Soak the potatoes in water.
- Separate the cauliflower into big florets.
- Sprinkle ¼ Tsp. turmeric powder and salt over the cauliflower and potato chunks and coat properly.
Process for making the Bhuni Khichuri in a Pressure Cooker:
- Take the Dal in the cooker and dry roast till a nutty aroma comes from the lentil.
- Take the dal in a bowl and wash under running water.
- Now take 4 tablespoon Mustard oil in the pressure cooker and heat till the oil changes color.
- Fry Cashew nut and raisin and strain from the oil.
- Fry the potatoes and strain from the oil followed by the cauliflowers and strain those as well.
- Now temper the oil with Bay Leaf, Cumin seed, Dry Red Chili, Cinnamon Stick, Black Cardamom, and also Green Cardamom.
- Add the rice and also the lentil and start frying on low flame till the rice turns translucent.
- Now add ginger paste followed by tomato paste and also green chilies and cook till the oil floats on the top.
- Add Salt, Sugar, Turmeric powder, red chili powder, and half of the Bengali garam masala powder and keep stirring for two minutes. The mixture should not look sticky.
- Now add fried Potatoes, Cauliflower, and also the green peas and mix.
- Add fried cashew nuts and raisins as well.
- Flatten with a spatula.
- At this point add hot water to cover the mixture.
- Add water above one inch of the mixture.
- Now place the lid and put the vent weight as well.
- Cook on high heat till the cooker releases heat one time (one whistle).
- Now lower the heat and wait till the cooker releases the pressure once more (another whistle).
- Switch the flame off and wait till the pressure drops completely.
- Open the lid once there is no pressure within the cooker.
- At this point, the rice and lentils will be properly cooked yet will be in the shape.
- Add Ghee and the remaining Garam masala and mix lightly.
- The Khichuri is will be fluffy and non-sticky and pulao like.
To make Bhuni Khicuri in a Vessel:
- If you are making the bhuni khicuri in a vessel, take a deep-bottom pan and vessel and follow the processes mentioned till the point of adding water.
- In this process, you will add water two inches above the mixture instead of one inch and will cook on low flame by covering the pan with a lid.
- Open after every 10 minutes to check the doneness and add ¼ cup water each time if you feel there is a need to add more water.
- Ideally, you don't need to add extra water.
- It will take around 12-15 minutes to cook the bhuni khicuri properly.
- Once done switch the flame off and add ghee and garam masala.
To make perfect bhuni khicuri the proportion of water is very important. This khichuri cannot be soggy and should be fluffy.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main
- Method: cooking
- Cuisine: Bengali
- Diet: Vegetarian
- 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
Keywords: Bhuni khichuri recipe, bengali bhuni khichuri, bengali bhoger khichuri recipe, niramish khichuri recipe, debjanir rannaghar
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
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 on email@example.com. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.