Durga Pujo special Bengali Niramish Bhuni Khichuri!
Bengali Bhuni Khichuri
Ingredients for Bhoger Bhuni Khichuri!
How to make perfectly jhurjhure Bhuna Khichuri!
Here’s how I make Bengali Bhuni Khichuri at Debjanir Rannaghar!
- Serves: 5 people
- Serving size: 150g
- Calories: 538
- Fat: 16.6g
- Saturated fat: 3.5g
- Carbohydrates: 83g
- Sugar: 8.6g
- Sodium: 491mg
- Fiber: 13.8g
- Protein: 15.4g
- Cholesterol: 7mg
- Gobindobhog Rice: 200g
- Bengali Sona Moong Dal/ Moong Dal: 150g
- Potato: 3
- Cauliflower: 1
- Green Peas: 1 Cup
- Cashew nut: 20g
- Raisin: 20g
- Tomato paste: 4 Tbsp.
- Ginger Paste: 2 Tbsp.
- Green chili: 4
- Turmeric Powder: 1 Tsp.
- Red Chili Powder: 1 Tsp.
- Cumin Powder: 1 Tsp.
- Bengali Garam Masala Powder: 1 Tsp.
- Sugar: 1 Tbsp.
- Salt: to taste
- Ghee: 2 Tbsp.
- Mustard Oil: for frying
- Bay Leaf: 2
- Cumin Seed: ½ Tsp.
- Dry Red Chili: 2
- Cinnamon Stick: 2
- Black Cardamom: 2
- Green Cardamom: 4
- 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.
- 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 Tbsp 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.
- 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.
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 firstname.lastname@example.org. 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!