My #rhomesecrets Dish: “east Bengali Murgir Khichuri”

This is an East Bengali-style rice and chicken based Main Course. This Khichuri (Khichdi) recipe is inspired from the Bangladeshi Bhuni Khichuri and Muslim-Bengali style of cooking. My version of the East-Bengali Chicken Khichuri is flavoured with the indispensible Bengali spice called Paanch Phoron. This Bengali comfort food comes with a fried, boiled egg and of course, a piece of potato. It is special because it has been cooked with meat, absorbing all its flavours and aroma within. The Moong pulses used for this Khichuri has been roasted, till aromatic. This khichuri is a meal in itself and doesn't need any additional serving of bhaja or fries to go with it. The use of fried onions or "Beresta" as a garnish gives a special touch to the Khichuri. Topped with sprinkles of cow ghee, we believe that it makes a truly memorable meal on a rainy day!

photo of my #rhomesecrets dish: “east bengali murgir khichuri”
photo of my #rhomesecrets dish: “east bengali murgir khichuri”
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Purabi Naha's Secret Indian Recipe !

Cooking Time: 
1.5 hours


For MARINATION: Chicken drumsticks: 7
Chicken pieces (curry cut): 1 kg
Salt: around 4 tsp
Turmeric powder: Around 3 tsp
Mustard oil: 5 tsp
Hung curd: around 200 g
Onion paste: ¼ cup
Ginger paste: 1 .5 tbsp
Garlic paste: 1.5 tbsp
Red chilli powder: 1.5 tsp
Mustard oil for frying the chicken (and later, the eggs and potatoes): 1.5 cups
For making BERESTA: Medium-sized onions (sliced thinly, not finely chopped): 6. Oil for deep-frying
Ingredients for the KHICHURI: Aged, aromatic rice (long-grained not necessary): 1 cup
Moong pulses (roasted till just light brown): 1 cup
Bay leaves: 2
Cinnamon sticks (one-inch each): 2
Green cardamoms: 6
Black cardamoms: 2
Cloves: 8
Black peppercorns: 10
Cumin seeds: ½ tsp
Fenugreek seeds: Pinchful
Fennel seeds: ¼ tsp
Coriander powder (freshly roasted and powdered): 1 tsp
Cumin powder (freshly roasted and powdered): 1.5 tsp
Salt: 4 tsp (adjustable at the end)
Turmeric powder: 1 tsp
Garlic paste: 1 tsp
Ginger paste: 1 tbsp
Thinly sliced medium-sized onions: 8
Tomatoes (chopped into quarters): 6
Red chilli powder: 1 tsp
Slit green chillies: 8
Sugar (just to adjust the flavours): according to taste
Paanch Phoron powder (freshly roasted and powdered): 2 tbsp
Cow ghee for cooking: 1 cup
Cow Ghee for serving (optional): 1 tsp for each person
Warm water (or chicken stock): enough to submerge the contents in the pressure cooker + 4 cups extra
Boiled chicken eggs (neither hard-boiled, nor very runny): 7
Peeled medium-sized potatoes: 4 (boiled and halved)
After washing the rice and the dal separately three times each, soak them separately 1 hr before cooking.
Marinate the chicken overnight. Next morning, before cooking the Khichuri, fry the chicken pieces (minus the marinade) lightly and in batches, to seal the flavours and to give it a brownish tan. Keep aside. Reserve the marinade in a separate bowl.
Make four long slits in each of the eggs. Marinate the eggs with sprinkles of salt and very little turmeric powder, for just 5 min. Fry them lightly in the oil in which the chicken was fried. Keep the eggs aside.
Now, in that same oil, fry the potatoes with ½ tsp salt. When the potatoes are well-browned, add the reserved marinade from the chicken. Cook till the marinade separates from the oil. Keep the cooked potatoes aside.
For making the Khichuri, take a deep-bottomed pressure cooker and add 1 cup cow ghee. When it smokes, add the bay leaf and the whole garam masalas. Now add the coriander and cumin powders, 2 tsp salt and the turmeric powder dissolved in a small bowl with water. Stir continuously and sauté till the water evaporates and the oil separates. Add the ginger-garlic pastes and sauté for 2 min. Add the onions now and cook till the onions are soft.
Now add the red chilli powder and the soaked moong dal. Cook for 5 min. Add the soaked rice and water (enough to submerge the contents in the pressure cooker + 4 cups extra). Also add the fried chicken.
Throw-in the slit green chillies and add little sugar (optional), according to taste. Add the rest of the salt (2 tsp). Stir the contents and adjust the seasoning, if needed. Close the lid and simmer the flame for 10 min. Increase the flame to medium and pressure-cook till two whistles. Switch off the gas.
After 5 min, remove the lid and add the fried potatoes and the Paanch Phoron powder. Stir the contents and cover the lid lightly. The flame should be off at this stage.
To serve, on each Khichuri plate, there should be a piece of potato and a chicken leg. Add 1 tsp of cow ghee over it. Top with a fried, boiled egg (make sure to warm it before serving), a green chilli and Beresta.