Khichdi is synonymous to 'comfort' for all. It is one of the quickest meals we can choose to make on a lazy or a busy day. But did you ever imagine pairing a bowl of khichdi with chicken? Don't be surprised! We bring you a rich and luscious recipe from Bengal that may change your perception about khichdi. It's called Bhuna Khichuri (or Bhuni Khichuri). This one-pot meal is basically a dried and spicier version of khichdi that includes oodles of ghee and dry fruits. You can find both veg and non-veg version of bhuna khichuri recipe. While the veg version has similarities with Bengali-style pulao, the non-veg version includes chicken and follows the cooking techniques of Kashmiri yakhni pulao.
Find here the recipe of veg bhuna khichuri that tastes the best when paired with spicy chicken curry or mutton kosha. You may also relish it with any spicy paneer recipe or simple Bengali fritters like begun bhaja or aloo bhaja. Let's take a look!
How To Make Bengali-Style Bhuna Khichuri | Bengali-Style Bhuna Khichdi Recipe:
1 cup gobindobhog/basmati rice (or any scented rice)
Half cup dry roasted moong dal
Handful of fried cashew nuts and raisins
1 bay leaf
2 whole dry red chillies
1-2 cinnamon stick
2-3 green cardamoms
1 teaspoon cumin seeds
2 teaspoons ginger paste
1 tablespoon roasted jeera powder
1 cup chopped onion
2 green chillies, slited
1 teaspoon turmeric powder
Salt and sugar to taste
4 tablespoons of ghee, or more
Birista (or fried onion) to garnish
Take the rice and roasted dal in a container and clean them well in running water. Keep them aside to drain the excess water.
Heat ghee in a kadhai and add bay leaf, red chilli cinnamon sticks, cloves, cardamom, cumin seeds one by one and let them temper.
Now, add the onion to it and fry till turns golden in colour. Add the ginger paste to it and fry well.
Add the dal-rice mix and green chillies and fry everything together. Also add turmeric powder, salt and sugar to it. Fry the whole mix for 4-5 minutes.
Now, put the gas on medium flame and add 2 cups of water to it and close the lid. Let it take its time to cook.
One the water is soaked and the dal and rice turn fluffy and soft, add the roasted jeera powder, cashews, raisins and mix all together.
Garnish it will a spoonful of ghee and birista and serve.
Try it at home and treat your family with a lavish meal this weekend. Happy cooking!
About Somdatta SahaExplorer- this is what Somdatta likes to call herself. Be it in terms of food, people or places, all she craves for is to know the unknown. A simple aglio olio pasta or daal-chawal and a good movie can make her day.