Niramish Bhuna Khichuri

A decadent, polao-like rice and dal khichuri laden with ghee and dried fruits

  • Cooking time
    90 minutes
  • Calories
Recommended by
viewers who rated this recipe on Youtube

Bhuna khichuri is possibly my thamma's (grandmother Durga) most acclaimed recipes, even more than the labra'r torkari that this bhuna khichuri was served with. This was made once a year on the day of Lokkhi Pujo to offer to the goddess of prosperity. Thamma always made two kinds of khichuri on Lokkhi Pujo—this one, as well as the runnier, less decadent version. Bhuna khichuri, at least thamma's version that we have grown up eating, is in may ways more opulent than a polao, and shares many qualities with a good polao. The grains of rice and dal should be unbroken, fully cooked, but each grain should be separate. They should glisten with ghee and be lightly spiced. Naturally, she used a lot of ghee—about one and a half times more than her mishti polao even. For me and my cousins (and lots of relatives and friends in the neighbourhood) thamma's bhuna khichuri was one of the highlights of the year. It is a recipe very close to my heart.

Books in this recipe

No items found.
Like the work we do? Help keep this site ad-free by making a donation.


10 servings
  • 500 g shona moog dal (small-grained moong)
  • 500 g aged gobindobhog rice
  • 320 g Bengali-style ghee (see notes)
  • 65 g cashew nuts
  • 65 g raisins
  • 5 g (12 pcs) dried red chillies
  • 3 g (15 pcs) cardamom
  • 2 g (5 pcs) cinnamon
  • 2 g (15 pcs) cloves
  • 3 g (10 pcs) bay leaves
  • 8 g (2 tsp) cumin seeds
  • 6 g turmeric
  • 2 g Bengali gorom moshla
  • 70 g ginger paste
  • 5 g green chilli paste
  • 5 g slit green chillies
  • 35 g salt
  • 100 g sugar
  • 2.2–2.3 L hot water


  1. Wash and rinse gobindobhog rice 3-4 times until water runs clear.
  2. Spread rice over a cloth, set on a strainer, to air dry for 1 hour.
  3. Dry roast shona moog dal on medium heat for 15 minutes. Stir constantly for even roasting. The colour of the grains will change gradually from yellow to pinkish-brown.
  4. Once done, wash the dal immediately with water to prevent it from cooking further. Strain and air-dry.
  5. Add 50 g ghee to the kadai. Let it melt. Add the cashew nuts and fry them until golden. Set aside. Fry raisins too, until plump. Set aside.
  6. Add 270 g more ghee to the kadai. Temper with dried red chillies, cardamom, cinnamon, cloves, bay leaves, and cumin seeds.
  7. Add ginger paste and green chilli paste. Fry for 30–40 seconds.
  8. Add the washed and dried gobindobhog. Fry on medium heat until rice becomes fragrant, translucent and makes a spluttering sound (about 15 minutes). Don't let it brown.
  9. Now add the roasted and drained shona moog, turmeric, and gorom moshla. Fry on medium heat for about 5 minutes.
  10. Add hot water, salt, and 2 tbsp of sugar (a little bit of sugar at this stage will prevent the rice from breaking too quickly; don't add all of it now or the rice will remain uncooked).
  11. Cover and steam on medium heat for 8 minutes.
  12. When khichuri is about 80% cooked, add dried fruits, slit green chillies, and the rest of the sugar.
  13. Stir very gently, and as little as possible, so the dal and rice grains don't break. Cover and steam again for 6 minutes.
  14. Give it a final taste and adjust seasoning accordingly.
  15. Turn off the heat, cover and let it rest for at least 2 hours for the best texture.

Recipe discussion

Did this recipe help you cook something that made you happy?

At Bong Eats, we are working to standardise Bengali recipes, and present them to the world in a way that anyone, anywhere will be able to cook Bengali food with confidence—even if they have never tasted it before. We want the world to know that there is Indian food beyond tikka masala.

A lot of time and money goes into creating precise recipes such as this one. We don't want to depend on advertisements that track our viewers' activities through third-party cookies; we do not want take sponsorship money from companies that don't make subpar products.

You can help us make this a sustainable venture that can employ talented local writers, editors, photographers, recipe-testers, and more. Donate to keep us going.

Make a One-time donation

Help us keep Bong Eats free and open for everyone by making a one-time contribution. You can donate as much as you want. No amount is too little.

Become a member ⭐️

Join to get access to a vibrant private community of people who full of people who love to cook, feed and eat. Get answers to your questions about recipes, techniques, where to find ingredients from fellow members. If you love cooking, this is the place for you.

Monthly LIVE cookalongs
Shiny new private forum
Adda after every video release
Personalised recommendations
✨ See Membership Perks ✨
Art by Ritwika
A fun, private community for enthusiasts of Bengali food

We're building a community

With Bong Eats adda we are trying to create a quiet corner on the internet for people who love nothing more than cooking and feeding people. The focus is naturally on Bengali and South Asian food, but as anyone who has spent time with food and its history knows, everything in food is interconnected. Nowhere is this more true than in Bengal, the melting point of so many cultures of the world—home to the first "global cuisine", as food historian Pritha Sen puts it. If that sounds like just the place you have been looking for, come help us build this space together. We are just getting started.

Join now
Join our 220+ strong community

🧣 Winter 🫛

Bakes & Roasts

Posted on
December 21, 2023
Bong Eats

Winter is here. It is time to get baking. Here are some ideas, both savoury and sweet.

Read More »

✨ What's new?

View all »

Shutkir Pachmishali

Dry-cured fish cooked with summer vegetables

  • 90 mins
  • 238
Viewers liked this

Kumro Dogar Pachmishali

Pumpkin vine cooked with a medley of vegetables

  • 90 mins
  • 223
Viewers liked this

Koi Komola

Koi fish cooked with fresh orange juice and seasonal tangerines.

  • 1 hour
  • 214
Viewers liked this

Kochur Loti Chingri diye

Taro stolons cooked with mustard and prawns

  • 90 mins
  • 170
Viewers liked this
See all New recipes »
View all »


The Bengali variant of the South Asian ‘khichdi’, made with nutty, roasted moong dal and fragrant gobindobhog rice.

  • 75 mins
  • kcal

Niramish Aloo Dum

Bengali-style curried new-potatoes cooked in a savoury, tangy sauce, and sprinkled with green peas.

  • 1 hour, 15 mins
  • 202

Tomato, Khejur & Amsottor Chutney

A Bengali sweet-spicy tomato compote with dried fruits

  • 30 mins
  • 123
View all »

Machher Teler Bora

These extra crispy fritters are packed with flavours of the fish fat, liver and bladder; they are the perfect with hot rice

  • 20 minutes
  • 376

Chicken Pakora

Boneless chicken thigh marinated with spices and deep-fried: a delicious snack with beer or tea!

  • 40 minutes
  • 416

Postor Bora

Ground poppy seeds mixed with various kinds of fillers and flavours, fried into small, crisp, brown discs

  • 30 minutes
  • kcal