Khichuri is a rice dish which is one of the most popular dishes in South Asian countries including Bangladesh, India and Pakistan. The use of other pulses including barley, mugdal can also be noticed when cooking ordinary khichuri rice mainly with rice and lentil pulses. Different regional forms of Khichuri are observed in different regions. Such as soft khichuri, roasted khichuri, meat khichuri, vegetarian khichuri etc. Khichuri is an easy-to-digest food so khichuri is the first solid food to be fed to children in South Asia. [1]
It's raining outside. This time is not without khichuri. Khichuri's love with rain seems to be very old. Intimately involved with each other. That's why there is no khichuri in the house on a rainy day. So the day will be different if the rain is a luxury khichuri.
And on this rainy day, if the Bengali leaves have rice, pulses and liver, then there is no question. Enjoy with your loved ones from home this rainy season. And put the roasted khichuri in the pan. But let's find out the recipe of Kolijar Jhal Bhuna Khichuri-
Ingredients: Two cups of polao rice, quarter cup of dal, half cup of crushed onion, one teaspoon of ginger paste, half teaspoon of garlic paste, half teaspoon of turmeric powder, one cup of liver, half teaspoon of chilli powder, one teaspoon of coriander powder, One teaspoon of cumin powder, cardamom, cinnamon, bay leaves, a few cloves, four kebabs of sugar, half a teaspoon of hot spice powder, half a teaspoon of nutmeg jaggery powder, three tablespoons of ghee or oil, like salt.
Everything you need in pickle khichuri-
Beef / mutton / chicken meat - 2 kg
Polaway rice - 4 cups
Lentils - 2 cups
Onion - 1 cup
Oil - 1/2 cup
Ginger - 2 tablespoons
Garlic - 2 tablespoons
Cumin - 1 tablespoon
Coriander - 1 teaspoon
Turmeric - 1 teaspoon
Chili powder - 2 tablespoons
Any pickle - 1/2 cup
Garlic koya with peel - 10/12
Cardamom - 6
Cinnamon - 2 pieces
Bay leaves - 2
Green pepper - 7/8
Onion Beresta - 1/2 cup
Water - 8 cups
Method-
First, put onion, oil, ginger, garlic, cumin, coriander, turmeric, chilli, hot spices in the meat and put it in the oven with water as required. Cook over medium heat for 10 minutes. Then cook on low heat for 30 minutes.
When the meat is cooked 707, cover it with pickle and cook for another 10 minutes. When the broth is mixed, lower it and put the meat in a bowl with a thick sieve. Put the meat broth in the oven again.
Now wash the water and add the rice and pulses. Stir fry for one minute. (This rice does not need to be fried much). Then cook on high flame with 6 cups of hot water till the water boils. When the water boils, cover with a lid and cook on low heat for a while.
When you see that the rice is covered with water and the rice is almost cooked, add the meat to the khichuri. Lightly mix the meat well with a handful of green chillies and garlic cloves in a pan and simmer for 10 minutes.
After ten minutes, sprinkle barista on the khichuri and take it out of the oven. Put in rest for 5/10 minutes. Peel a squash, grate it and squeeze the juice. When you grind this garlic while eating khichuri, the melted garlic gives a creamy texture which is very edible
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