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%Bengali Bhuna Khichuri Recipe debjanir rannaghar

Niramish Bhuni Khichuri | Bengali Bhuni Khichuri

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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.


Units Scale
  • 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


  • 2 Bay Leaf
  • 1/2 Tsp. Cumin Seed
  • 2 Dry Red Chili
  • 2 Cinnamon Stick
  • 2 Black Cardamom
  • 4 Green Cardamom


  1. Before cooking, rinse the rice and let it soak in water for 10 minutes.
  2. After draining the water, leave the rice untouched for 5 minutes.
  3. Half and soak the potatoes in water, and separate the cauliflower into large florets.
  4. Sprinkle 1/4 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:

  1. To prepare Bhuni Khichuri in a Pressure Cooker, begin by dry roasting the lentils in the cooker until a nutty aroma emerges.
  2. Transfer the lentils to a bowl and rinse them with running water.
  3. Heat 4 tablespoons of Mustard oil in the pressure cooker until it changes color.
  4. Fry the cashew nuts and raisins, then remove them from the oil.
  5. Fry the potatoes next, followed by the cauliflower. Strain both from the oil. 
  6. Now, add Bay Leaf, Cumin seed, Dry Red Chili, Cinnamon Stick, Black Cardamom, and Green Cardamom to the oil for tempering.
  7. Add the rice and lentils, and fry them on low heat until the rice becomes translucent.
  8. Finally, add ginger paste, tomato paste, and green chilies.
  9. Cook until the oil floats on top.
  10. Mix the powder thoroughly for two minutes until it becomes a non-sticky mixture. 
  11. Next, combine the fried Potatoes, Cauliflower, and green peas into the mixture. 
  12. Incorporate the fried cashew nuts and raisins as well. 
  13. Flatten the mixture with a spatula. 
  14. Cover the mixture with hot water, ensuring it is submerged by at least one inch. 
  15. Place the lid on the pot and add the vent weight. 
  16. Cook on high heat until the cooker releases heat with one whistle. 
  17. Reduce the heat and wait for another whistle to release the pressure. 
  18. Turn off the flame and wait for the pressure to completely drop. 
  19. Once there is no pressure, remove the lid from the cooker. 
  20. The rice and lentils should be cooked properly and retain their shape. 
  21. Add Ghee and the remaining Garam masala, lightly mixing them in. 
  22. The Khichuri will be fluffy, non-sticky, and resemble pulao.

To make Bhuni Khicuri in a Vessel:

  1. To prepare bhuni khicuri in a pot, use a deep-bottomed pan and pot and follow the instructions until the point of adding water.
  2. 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.
  3. Check for doneness every 10 minutes and if necessary, add 1/4 cup of water each time.
  4. Ideally, there should be no need to add extra water.
  5. It will take approximately 12-15 minutes to properly cook the bhuni khicuri.
  6. Once cooked, turn off the heat and stir in ghee and garam masala.

Serving Suggestion

  1. Serve Bengali Bhuni Khichuri with your choice of Bengali side dish such as Bandhakopir ghonto, Phulkopir Dalna etc.


  • 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


  • 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
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