Bengali Bhog Khichuri Recipe - Bengali Khichdi Using Electric Pressure Cooker
'Bengali Bhog Khichuri' is a traditional version of Khichdi which is a mixture of rice and pulses cooked together which you can serve with a pickle and raita for lunch or dinner. The flavours of mustard oil along with the spices makes this khichdi special.
“Bengali Bhog Khichuri” is a traditional version of Khichdi which basically is a mixture of rice and pulses cooked together. This particular recipe is a popular Bengali cuisine which is often made during pooja or special occasions and offered as Prasadam to Maa Durga. The specialty of this Khichdi is the rice used in it. It’s special rice which is known as “Gobindo bhog” and is jam packed with fragrance.
In case you don’t have this rice available with you, any choice of rice should be fine. Another specialty of this Khichdi is that there is no use of onion or garlic in it. You can add various vegetables such as potatoes, cauliflower, green peas, carrots, etc or just keep it simple as in this recipe.
If you like this recipe, you can also try other Rice recipes such as
- 1 cup Gobindobhog Rice , washed
- 1/2 cup Yellow Moong Dal (Split)
- 1 tablespoon Mustard oil
- 1 teaspoon Cumin seeds (Jeera)
- 2 Cardamom (Elaichi) Pods/Seeds
- 1 inch Cinnamon Stick (Dalchini)
- 4 Cloves (Laung)
- 2 Bay leaves (tej patta) , torn
- 2 Dry Red Chillies
- 1 inch Ginger , finely chopped
- 2 Potatoes (Aloo) , peeled and diced large
- 1 cup Cauliflower (gobi) , cut into florets
- 2 tablespoons Fresh coconut , grated
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Garam masala powder
- 1/2 teaspoon Cumin powder (Jeera)
- Salt , to taste
How to make Bengali Bhog Khichuri Recipe - Bengali Khichdi Using Electric Pressure Cooker
To prepare Bengali Bhog Khichuri Recipe, heat a shallow frying pan,on medium flame and dry roast dal in a kadai for about 3 to 4 minutes or until the dal starts to spread aroma around.
Once the dal turns light golden brown, remove from heat. Wash it and soak it in water for 15 minutes and keep aside.
Turn on the saute mode in the electric pressure cooker and allow the pan to preheat for 3 to 4 minutes.
Once the pan has heated; add the mustard oil and the dry spices like cumin seeds, cinnamon, cardamom, cloves, bay leaves and red chilli.
Saute for a few seconds until you can smell the aromas coming through.
Add the ginger, turmeric powder, cumin powder, garam masala powder, washed rice, soaked dal, potatoes, cauliflower, salt to taste and 3 cups of water.
Cover the pressure cooker, change the mode to the Khichdi mode and allow the pressure cooker to cook until it goes into keep warm mode.
Once, the red nozzle of pressure cooker comes down, you can open the cooker and serve the Bengali Bhog Khichuri Recipe hot for lunch or dinner.