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 niramish khichuri recipe, made with a lot of ghee and dry fruits & nuts. As I said, it is niramish, i.e. it is a vegetarian recipe.
This is also known as ‘Bhoger Bhuni Khichuri‘ as it is sometimes offered as bhog offering to the deity. Since it is dry in texture, it often resembles moong dal pulao, hence, also sometimes called ‘bhuna khichuri‘ as in fried khichri.
Khichuri or Khichdi does not always have to be boring and simple. This can be made quite interesting in much simpler ways. And this bhuna khichuri is the perfect example to that, it is dryish like a pulao and has deliciously fried nuts and raisins to add some glamour to this dish.
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 omelet. Those who might be in any mood for cooking in such amazing weather can treat their soul with some Illish Maach bhaja.
Having said that, let me share something weird about me. I am not a very big fan of khichuri. I can make 128976 excuses to avoid having some on any day. But this bhuni khichuri is an exemption to that!
I know that it is probably one of the easiest dishes that can be made. Also, this niramish khichuri is power nutrient rich and completely fits the bill as a ‘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 with you all, so that you can make it like I do in my kitchen.
Bengali Bhoger Bhuni Khichuri – Ingredients list
- 1/4 cup Gobindobhog Rice – alternate would be Basmati Rice or Long-Grained Jasmine Rice
- 1/4 cup Mung Daal – sona moong dal or normal moong dal
- 2 Bay Leaves
- 1/4 tsp Cumin Seeds
- 1 tsp Grated Ginger
- 1 Green Chili – Finely Chopped – adjust as per taste
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam Masala Powder
- 2 tbsp Mustard Oil
- 1 cup + 2 tbsp Water
Bhoger Bhuni Khichuri Meal
So, when I planned to present a complete festive Bengali meal on my blog for Durga Puja, I knew it had 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 that comprises different dishes. While this bhoger bhuni khichuri recipe is niramish or vegetarian, either vegetarian or non-vegetarian side dishes often accompany it to complete the meal.
Khichdi or Bengali khichuri is one of those dishes that gets made almost every day during the Durga Puja. Also, it is often made in a large batch to serve everybody who visits 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 the wedding where Durga Pujo is almost like a homely affair to us, I decided to celebrate it in my ways by preparing food that symbolizes this festival.
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 excellent side dish options for this dryish bhuna khichuri.
A khichuri meal like this often concludes with Tomato Chutney, Payesh, and Mishti Doi or Sweetened Yogurt.
More Durga Puja Special recipes from my blog
- Niramish Aloo Dum
- Niramish Mangsho
- Kosha Mangsho
- Luchi
- Kolkata Fish Fry
- Moglai Porota
- Egg Chicken Roll
- Dimer Devil
Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.
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.
Serve hot.
Recipe Video
This post was first published on December 13, 2019, and later republished on April 27, 2024, with a more elaborate description of the recipe.
Leave a Reply