Khichuri is very popular dish in Bengal. Khichuri cooking is very easy and simple.
Once a phone call came to me from one of my friends, our conversation was in Bengali.
"Ami to ranna korte parina. Barite keu nei. Ki khabo? "
(English translation - I can't cook. Nobody is at my home. What shall I eat?)
My reply was, "Barite chal ur dal achhe to? To chale dale Khichuri bana. Chal Dal vijiye dhuye siddha kore ne, nun, ektu holud guro ur ektu chini diye mishiye redhe fal. Sese ektu ghee diye dis. Aibhabe Suswadu Khichuri tairi hole garam garam kheye nis."
(English translation - If rice and dal are available at your home, then just soak rice and dal, then boil and add salt, turmeric powder, slight sugar. Lastly, add 1 tablespoon ghee. Delicious Khichuri will be ready to eat."
Yes Khichuri preparation is so simple and easy, not much cooking expertise is required to cook Khichuri.
There are various types of Khichuris - Bhoger Khichuri, Bhuni or Bhuna Khichuri, Mangsher Khichuri (Mutton Khichudi) etc. Not all khichuris are so easy to cook.
Now, here in this blog, I am presenting for my beloved blog readers Bhuni or Bhuna Khichuri Recipe. This is pure vegetarian dish, even onion is not added. You can add fried onion to increase the taste if you wish.
We used to cook this in our school going days Bhuni Khichuri during Laxmi Puja celebration at our home. We would offer Bhuni Khichuri to the Goddess Laxmi as bhog. Laxmi is the Goddess of Wealth.
In those days, we would worship God Goddess very sincerely ceremoniously.
Nowadays, no puja is celebrated at my home. That spirit I lost.
Bhuni Khichuri preparation is slightly complicated than Bhoger Khichuri. The cooking procedure of Bhuni Khichuri is almost similar as that of rice polau, only difference is in the Bhuni Khichuri adding mug dal is a must.
Bhuni Khichuri's texture is different from the other type of Khichuri.
This Khichuri is fried type, not runny as Bhoger Khichuri.
In Bengali, we describe this as "Jhurjhure" - which means rice and dal should not be over boiled and will not be sticky. Water measurement should be perfect for Bhuni Khichuri, if much water is added, this Khichuri will turn runny as Bhoger Khichuri. Bhuna means fried.
In every Laxmi Puja in our childhood days, my grandmother used to cook very tasty perfect Bhuni Khichuri. Nowadays, I often cook tasty Bhuni Khichuri. But my grandmother's Bhuni Khichuri was excellent, more perfect and more tasty.
In Bengal, Bhoger Khichuri, Bhuni Khichuri are offered to Goddess (Laxmi thakur, Durga thakur) on the occasions of Laxmi puja, Durga puja. After the puja is over, then the Khichuri is distributed as "Prasad" along with other items to all family members or invitees present during the puja.
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| Bhuni Khichuri Recipe* |
Gobindo Bhog Rice - 1 cup
Mug Dal - 1 and 1/2 cup
Ginger paste - 1 teaspoon
Finely chopped ginger - 1/3 teaspoon
Cumin powder - 1 teaspoon
Chili powder - 1 teaspoon
Turmeric powder - 1/3 teaspoon
Salt as per your taste
Sugar as per your taste
Cashew - 1 tablespoon
Peanut - 1 tablespoon
Raisin or Kismis - 1 tablespoon (optional)
Coconut pieces - 2 to 3 tablespoons
Grated coconut - 1/2 cup
Peas - 1 cup
Green Chili - 4
Cumin seed - 1/4 teaspoon
Bay leaf - 2
Cracked Cardamom, cloves and cinnamon - 2 each
Garam masala powder - 1/2 teaspoon
Ghee or clarified butter - 2 tablespoons
Mustard Oil as required
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| Gobindo Bhoger Rice and Mug Dal (The main ingredients for Bhuni Khichuri)* |
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| Rice and Dal frying For Bhuni Khichuri* |
HOW TO COOK BHUNI KHICHURI
In a kadai or pan, dry fry Mug Dal slightly. Then wash the mug dal with water and drain out the water.
Wash Gobindo Bhog rice with water. Soak the rice for 15 minutes. After 15 minutes, drain out the water.
Heat mustard oil. Fry the coconut pieces, cashew, peanuts and raisins separately. Keep aside.
Heat oil in a kadai or pan. Add cumin seeds. When the cumin seeds start to crackle, add cardamom, cloves and cinnamon. Also add the finely chopped ginger. Fry for a second. Add the rice and dal. Fry for some minutes. Add ginger paste. Fry for few seconds. Add cumin powder, chili powder and turmeric powder. Stir for few minutes. Add salt as per your taste. Add boil water as required. Do not add too much water. If required, add more water later. Add the green peas.
Cook until the rice and dal become perfectly boiled and the water dries out. Add sugar as per your taste. Add garam masala powder, grated coconut and ghee. Stir gently. Now add fried cashewes, peanuts , raisins and chopped fried coconut.
Now Bhuni or Bhuna Khichuri is ready to eat.
Serve hot this tasty Khichuri. Bhuni Khichuri can be eaten with fried brinjals, Potato Curry (Alu Dam) etc.
To make Alu Dam, please read How to make Alu Dam/Potato Curry.
After eating Bhuni Khichuri, I always like to have Chutney. So along with Bhuni Khichuri, serve chutney also - any type of Chutney - Tomato Chutney, Khejur Amsatta Chutney, Mango Chutney.
Please make this Bhuni Khichuri following the instructions given in my "How to make Bhuni Khichuri" recipes. Please do not forget to inform me how tasty your Bhuna Khichuri Recipe is. Leave your comment.
Please fell free to read my other recipe blog posts : Shahi Tukda Recipe/ How to make Shahi Tukda |
Samosa or Singara Recipe Bengali Style
*Photographs were taken by myself from my recipe.
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