Phulkopir Khichuri (Bhoger Khichuri) Phulkopir Khichuri (Bhoger Khichuri)
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Prep 10 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 1 Cup Mung Dal
  • 1 Cup Kalijeera rice
  • 3 tbsps Mustard oil
  • 2 tsps Ghee
  • 1 tbsp Sugar
  • 2 Cups Cauliflower florets
  • ½ Cup Peas
  • ½ Cup Carrots
  • 1 Tomato , chopped
  • Salt to taste
  • 1 tbsp Turmeric
  • 2 Bay leaf
  • 2 Dry red chilies
  • Asafetida a pinch
  • 1 tbsp Cumin seeds
  • 3 Cloves
  • 1 in Cinnamon 1 inch
  • 2 Green Cardamom, crushed
  • 1 Black cardamom , crushed
  • 1 tbsp Ginger, grated
  • 2 tbsps Coconut
  • 2 tsps Roasted cumin seed powder
  • 2 tsps Red chili powder
  • 2 tsps Bengali Garam masala powder
  • Ghee to serve

Phulkopir Khichuri (Bhoger Khichuri)

Indian Cooking

Phulkopir (cauliflower) Khichuri is a popular dish in Bengali families especially made during religious occasions like Saraswati Puja, Durga Puja etc. It is Bengali comfort food at its best. Traditionally govindobhog rice is used to make it. In the US a flavor close to govindobhog is kalijeera rice @sarchakra

Method


  • Dry roast mung Dal for a few mixtures on a medium flame till aromatic. Take care not to burn the grains. Let it cool slightly. Rinse the dal and keep aside.
  • Heat mustard oil in the pan. Add in bay leaf, cumin seeds, cloves, cinnamon, green cardamom, black cardamom, dry red chilies and asafetida.
  • Add cauliflower florets. Add in carrots and grated ginger. Season with you salt, turmeric, red chili powder and roasted cumin powder. Sauté.
  • Add chopped tomato and coconut. Mix everything together. Add in rinsed dal, washed rice, salt, Garam masala powder and sugar.
  • Add in 2 tbsp of ghee and 5 cups of water.
  • Pressure cook for one whistle. Release the pressure after a minute so the rice doesn’t overcook. 
  • Serve with another dollop of ghee.


Phulkopir Khichuri (Bhoger Khichuri) Phulkopir Khichuri (Bhoger Khichuri)
favorite
print
like

Phulkopir Khichuri (Bhoger Khichuri)

Indian Cooking

Phulkopir (cauliflower) Khichuri is a popular dish in Bengali families especially made during religious occasions like Saraswati Puja, Durga Puja etc. It is Bengali comfort food at its best. Traditionally govindobhog rice is used to make it. In the US a flavor close to govindobhog is kalijeera rice @sarchakra

Prep 10 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 1 Cup Mung Dal
  • 1 Cup Kalijeera rice
  • 3 tbsps Mustard oil
  • 2 tsps Ghee
  • 1 tbsp Sugar
  • 2 Cups Cauliflower florets
  • ½ Cup Peas
  • ½ Cup Carrots
  • 1 Tomato , chopped
  • Salt to taste
  • 1 tbsp Turmeric
  • 2 Bay leaf
  • 2 Dry red chilies
  • Asafetida a pinch
  • 1 tbsp Cumin seeds
  • 3 Cloves
  • 1 in Cinnamon 1 inch
  • 2 Green Cardamom, crushed
  • 1 Black cardamom , crushed
  • 1 tbsp Ginger, grated
  • 2 tbsps Coconut
  • 2 tsps Roasted cumin seed powder
  • 2 tsps Red chili powder
  • 2 tsps Bengali Garam masala powder
  • Ghee to serve

Method


  • Dry roast mung Dal for a few mixtures on a medium flame till aromatic. Take care not to burn the grains. Let it cool slightly. Rinse the dal and keep aside.
  • Heat mustard oil in the pan. Add in bay leaf, cumin seeds, cloves, cinnamon, green cardamom, black cardamom, dry red chilies and asafetida.
  • Add cauliflower florets. Add in carrots and grated ginger. Season with you salt, turmeric, red chili powder and roasted cumin powder. Sauté.
  • Add chopped tomato and coconut. Mix everything together. Add in rinsed dal, washed rice, salt, Garam masala powder and sugar.
  • Add in 2 tbsp of ghee and 5 cups of water.
  • Pressure cook for one whistle. Release the pressure after a minute so the rice doesn’t overcook. 
  • Serve with another dollop of ghee.