Bhuni Khichuri is a famous Bengali khichdi prepared with regular Lentil and rice however texture wise it is different from normal khichuri
- 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
- 1/2 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 1/4 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 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.
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 1/4 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.
- Category: Main
- Method: cooking
- Cuisine: Bengali
- 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