Iftar means a spread of many kinds of food, and khichuri is on many people's list of favourites. Recently, a coarse-rice khichuri that went viral on social media has become very popular.
This khichuri is known mainly as Pakistan's Charsadda mota chawal khichuri. Its taste and different texture caught people's attention within a short time, and it has now become well known in Bangladesh too.
It is now available almost everywhere in Dhaka, from restaurants to small shops in the lanes and food carts, and many people are choosing it as a special iftar dish. You can easily make it at home too, and the whole family will like it. Here is how to make coarse-rice khichuri at home.
Ingredients
- Beef (small pieces): half a kilo
- Coarse rice: 1 cup
- Mung and masoor dal: 1 cup
- Chopped onion: half a cup
- Ginger-garlic paste: 2 tablespoons
- Green chillies: 4
- Turmeric powder: 1 teaspoon
- Chilli powder: 1 teaspoon
- Coriander powder: half a teaspoon
- Cumin powder: half a teaspoon
- Whole garam masala (cardamom, cinnamon, bay leaf): 4-5 pieces
- Ghee or oil: half a cup
- Salt to taste
- Water as needed
Method
First heat oil or ghee in a pan or pot and temper the whole garam masala in it. Add the chopped onion and fry until golden. When the onion is fried, add the ginger-garlic paste and all the ground spices and sauté well. When the oil rises above the spices, add the meat. Sauté the meat well over a medium flame so that it becomes tender and blends well with the spices.
Meanwhile, wash the rice and dal well and soak them for about 30 minutes. Then add the soaked rice and dal to the sautéed meat, and stir-fry them with the meat for 2-3 minutes. This makes the khichuri softer and tastier.
Then add hot water as needed, making sure the water stays a little above the rice. Now add salt and green chillies, cover and keep cooking over a medium flame. Stir from time to time so that it does not stick to the bottom.
When the rice and dal are well cooked and soft and the water has reduced so the khichuri is thick, scatter coriander leaves or fried onion on top and take it off the heat. Serve this khichuri hot at iftar.
Source: Jagonews24. First published in Bengali on The Agro News.
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