This post was first published on October 7, 2017. Subsequently it has been updated with added information on meal ideas and newer images.
ভুনি খিচুরি রেসিপি | Bengali Bhuni Khichuri Recipe
Bhuni Khichuri is a dry rice and moong dal pilaf which is cooked with whole spices, on special occasions. It is a luxurious version of the regular khichuri recipe, made with a lot of ghee and dry fruits & nuts. This is also known as ‘Bhoger Bhuni Khichuri’ as it is sometime offered as bhog offering to the deity.
Khichuri or Khichdi does not always have to boring and simple. This can be made quite interesting in much simpler ways. So, presenting a Bhoger Bhuni Khichuri recipe, that can add some spice to the gloomy and rainy day.
It is almost as if it’s in our genes that once it starts raining, our soul craves for a plate full of piping hot khichuri, accompanied by begun bhaja and dimer omelette. For those who might be in any mood for cooking in such amazing weather, can definitely treat their soul with some Illish Maach bhaja.
Having said that, let me share something weird about me. I don’t like Bengali khichuri AT ALL.
I have never been a fan of this dish and even to this day, I can make 128976 excuses to avoid having some on any day.
I know that it is probably one of easiest dishes that can be made. Also, this niramish khichuri is power nutrient rich and completely fits the bill as ‘one-pot’ recipe. Still, I have failed to develop any kind of liking for khichuri or khichdi.
However, being a Bengali recipe blogger, I want to share this recipe for you all, so that you can make it like I do in my kitchen.
Bhoger Bhuni Khichuri Meal
So, when I planned to present a complete festive Bengali meal on my blog for Durga Puja, I knew it has to have some bhoger bhuni khichuri in it.
It is important to remember that unlike our regular khichuri, here the grains of rice and dal are supposed to be intact after cooking. And not turn into a big bowl of mush!
For those who might be unaware, but khichuri is an important element of Bengali Durga Puja food. Starting from Shashti to Navami, Ma Durga is served with meals as an offering or bhog which comprises of different dishes. While this bhoger bhuni khichuri recipe is niramish or vegetarian, it is often accompanied with either vegetarian or non-vegetarian side dishes.
Khichdi or Bengali khichuri is one of those dishes which gets made almost every day during the Durga Puja. Also, it is often made in a large batch in order to serve all those who visit the Pujo. It is almost like a community coming together and having a feast together.
Reminiscing my childhood when we used to celebrate Durga Pujo right next to our house, and my days after wedding where Durga Pujo is almost like a homely affair to us, I decided to celebrate it in my own ways by preparing food that symbolizes this festival.
How to make Bengali Bhoger Bhuni Khichuri – Ingredients list
- Gobindobhog Rice – alternate would be Indian Basmati Rice
- Moong Dal
- Whole spices like Bay Leaf, Cumin seeds, etc.
- Garam Masala Powder
- Ghee – alternate would be Mustard Oil
- Dry Fruits & Nuts – optional
After all, what else could be a better option, other than preparing the traditional Bengali meals for ourselves? I have already shared the recipe for Niramish Bengali Dum Aloo and Kosha Mangsho which are an excellent option as a side dish to this khichuri.
A khichuri meal like this often concluded with Tomato Chutney, Payesh and Mishti Doi or Sweetened Yogurt.
Some more Durga Puja Special recipes from my blog
- Niramish Aloo Dum
- Niramish Mangsho
- Kosha Mangsho
- Kolkata Fish Fry
- Moglai Porota
- Egg Chicken Roll
- Dimer Devil
Here’s a quick list of some of the most popular Indian sweets recipes from my blog
- Kesar Motichoor Ladoo
- Pranhara Sandesh
- Kesar Peda
- Instant Gulab Jamun
- Instant Kalakand
- Sweet Boondi
- Khaja or Chiroti
- Chanar Jilipi or Paneer Jalebi
This Niramish Bhoger Bhuna Khichuri can give a pulao/pilaf run for money in terms of grandeur and taste. Pair it with Kosha Mangsho or Illish maach for a meal fit for kings
- 1/4 cup Basmati Rice or Long Grained Jasmine Rice
- 1/4 cup Mung Daal
- 2 Bay Leaves
- 1/4 tsp Cumin Seeds
- 1 tsp Grated Ginger
- 1 Green Chili Finely Chopped
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- 2 tbsp Mustard Oil
- 1 cup + 2 tbsp Water
Dry roast the Mung Daal till they become a shade darker. Take them out and keep them aside.
Now, heat oil in the same pan and add Bay Leaves, Cumin Seeds, Grated Ginger and chopped Chilies. Once they become aromatic, add the rice and stir it on medium heat for next 3-4 minutes.
Add Turmeric Powder and Bengali Garam Masala Powder and stir.
Once the rice has become completely fried, add the roasted Mung daal and Water. Season with Salt as per taste.
Cover the pan with a lid and let it simmer till the water has been completely soaked and rice is cooked.