Bhoger Khichuri

Name: Bhoger Khichuri
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 1 cup gobindobhog rice (washed and soaked for 20 minutes, drained); 0.75 cup moong dal (dry roasted until fragrant, then rinsed); 2 pcs potato (small, peeled and cubed); 200 g cauliflower (cut into small florets); 0.5 cup green peas; 1 pcs carrot (small, peeled and diced); 1 pcs tomato (small, chopped); 1 inch ginger (grated); 2 pcs green chili (slit); 2 tbsp ghee; 2 pcs bay leaf; 0.5 tsp cumin seeds; 1 inch cinnamon (broken); 3 pcs green cardamom (lightly crushed); 3 pcs cloves; 0.5 tsp turmeric powder; 0.5 tsp cumin powder; 1 pinch garam masala; 1 tsp sugar; 0.5 tsp salt; 4 cup water (hot)

RATING

4.6/5(137)

TASTE SCORE

8/10

A festive Bengali khichuri made with gobindobhog rice, roasted moong dal, vegetables, ghee, and whole spices. Soft, fragrant, and lightly sweet from peas and carrots, it is the comforting centerpiece of a traditional bhog meal.

PREP

20m

COOK

35m

SERVES

1 KATORI

485 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Prepare the rice and dal.
1.Wash the gobindobhog rice until the water runs mostly clear.
2.Soak the rice in water for 20 minutes, then drain well.
3.Dry roast the moong dal in a pan over medium heat until lightly golden and nutty.
4.Rinse the roasted dal once and set aside.
TIPRoast the dal gently and keep it moving so it turns aromatic without getting dark.
fry · ~7 min
Lightly fry the vegetables.
1.Heat 1 tbsp ghee in a heavy pot over medium heat.
2.Add the potato and cauliflower.
3.Fry until the edges turn light golden, about 5 to 6 minutes.
4.Take them out to a plate.
temper · ~1 min
Make the whole spice base.
1.Add the remaining 1 tbsp ghee to the same pot.
2.Add bay leaf, cumin seeds, cinnamon, green cardamom, and cloves.
3.Cook for 20 to 30 seconds until fragrant.
saute · ~5 min
Cook the ginger and tomato.
1.Add the grated ginger and slit green chili.
2.Cook for 30 seconds.
3.Add the chopped tomato and sauté until soft, about 3 to 4 minutes.
4.Stir in turmeric powder and cumin powder.
mix · ~2 min
Add the rice and dal.
Add the drained rice and roasted moong dal to the pot. Mix gently for 1 to 2 minutes so the grains are coated well with the spices and ghee.
boil · ~8 min
Add water and bring to a boil.
1.Pour in the hot water.
2.Add salt and sugar, then mix well.
3.Bring everything to a steady boil.
simmer · ~20 min
Cook the khichuri until soft.
1.Add the fried potato and cauliflower along with the green peas and carrot.
2.Lower the heat and cover the pot.
3.Cook until the rice and dal are soft and the vegetables are tender, about 18 to 20 minutes.
4.Stir once or twice during cooking and add a splash of hot water if it looks too thick.
TIPBhoger khichuri should be soft and moist, not dry like pulao.
garnish · ~5 min
Finish with garam masala and rest.
Sprinkle in the garam masala and mix gently. Cover and let the khichuri rest for 5 minutes so the flavors settle.
serve
Serve the bhoger khichuri hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Roast the moong dal only to a light golden color; darker roasting can make the khichuri taste bitter.
2
Use hot water when adding liquid so the rice and dal keep cooking evenly without turning stodgy.
3
Fry the potato and cauliflower just until the edges color; they will finish softening during the covered simmer.
4
Keep the final texture looser than you think you need, because gobindobhog rice thickens more as it rests.
5
Stir gently once or twice during simmering so the short-grain rice does not break and turn pasty.
6
Resting for 5 minutes after the garam masala helps the ghee and whole-spice aroma settle into the khichuri.
7
If reheating leftovers, add a splash of hot water and warm covered to bring back the soft bhog-style consistency.