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Posted by on Apr 11, 2016 in Rice | 0 comments

Spicy Broken Rice / Khuder Bhat /বউ খুদি / খুদের ভাত / বউয়া

Spicy Broken Rice / Khuder Bhat /বউ খুদি / খুদের ভাত / বউয়া

  Spicy Broken Rice / Khuder Bhat /বউ খুদি / খুদের ভাত / বউয়া is typical Bengali delicacy. Khud(broken rice) is a grade of rice consisting of grains broken in the milling process. Bangladesh is the fourth-largest rice producer in the world. In the process of rice production it creates lots of broken rice (khud), so there are few recipes with khud ( broken rice) which is less expensive than rice. For that reason khud (broken rice) is more popular among poorer consumers. This typical recipe is specially served with Bhorta, dal chochchori, dim bhaja(egg omlet) etc. It is typically cooked in mustard oil but you can use any vegetable oil or mix match of mustard and other oil. Some add potato in it, so if you want to add potato, slice potato, fry with onion and rest of the process will be same. Now most important khud (broken rice) is not that available like other rice so if you don’t have khud (broken rice), soak any Aromatic rice (still

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Posted by on Sep 18, 2014 in Bangladeshi Chinese recipes, Rice | 3 comments

Bangladeshi Chinese Style Egg Fried Rice

Bangladeshi Chinese Style Egg Fried Rice

  I will give Bangladeshi Chinese Style Egg Fried Rice today. If you want to add chicken or prawn with it, you can fry those separately or fry just before adding vegetables. In the time of choosing or picking vegetables remember to pick different colour which will make the dish more attractive. I used carrot and cabbage this time. To use of butter / ghee really enhance the flavour, though traditional Chinese rice is only used of sesame oil. Ingredients: 3 cup cooked  rice(for exact Bangladeshi style use kalijeera or chinigura) 3 tablespoon oil 1 tablespoon butter/ ghee 2 cup your choice vegetables (carrot, peas, beans, cauliflower, tomato, cabbage, capsicum, bay corn etc.) 3-4 eggs (large) 1/3 cup onion sliced ½ cup spring onion chopped(piaz pata) 2-3 green chillies chopped ½ teaspoon ground pepper 2 tablespoon soy sauce 1 tablespoon tomato sauce ½ tablespoon sugar or to taste ¼ teaspoon tasting salt to taste(optional) Salt to taste     How to make: Cut vegetables into your desire size sliced or

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Posted by on Jul 18, 2014 in Eid Special Recipes, Rice | 0 comments

Bukhari Rice / Bukhari Polau

Bukhari Rice / Bukhari Polau

  Bukhari Rice / Bukhari Polau is easy to make, simple, and delicious. Bukhari rice is a Saudi Arabian speciality but also cooked in the UAE, and Pakistan.  It comes in many different colours (including red, white and mixed colour) and shapes; it can be cooked many different ways. I tried to give easy one considering Bangladeshi people taste buds. Usually paprika (non-spicy chilli which gives only colour) is used for this recipe. But I used our traditional chilli powder (which you can use more or less up to your taste). N.B.Though it is not a Bangladeshi recipe (breaking the trend), please don’t hate me for this. I find /think that Bukhari Rice / Bukhari Polau will be nice and easy dish for coming Eid. So please make it and let me know. Ingredients: 1 kg chicken curry cut ( you can take less amount chicken) 3 cups of Aromatic rice(Basmati preferable) 3 tbsp tomato paste 2 tsp garlic paste 1 and 1/2 cups onion sliced ½ tsp black pepper

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Posted by on Jun 17, 2014 in Rice, Vegetables | 5 comments

Vegetable Biryani

Vegetable Biryani

  When we think about Biryani, it is all about meat and traditional non vegetarian dish. But nowadays people are much into vegetarian food and Vegetable Biryani comes to fulfil their desire. But this Biryani is loved by everyone for its unique taste. I used nuts in Biryani but you can use paneer or soya nuggets.  For paneer you need to cut into cube, fry it and add when you are layering the biryani. For soya nuggets you need to cook with vegetables. Thanks. Ingredients: For Rice 2 cups aromatic rice (Chinigura, Kalijeera or basmati) 1 bay leaf 1” cinnamon sticks 2-3 clove 1 cardamom salt to taste For Vegetables 3 cups vegetables (carrots , peas , cauliflower , bean, potatoes or your choice vegetables) 1 cup sliced onion ½ cup cashew nuts 2 tsp ginger paste 1 tsp coriander powder 2 tbsp white poppy seeds paste or almond paste 4-5 green chillies sliced 4-5 pepper corn 1 cardamom 1” cinnamon sticks ½ cup yogurt ½ cup oil 3 tbsp

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Posted by on Jan 2, 2014 in Rice | 1 comment

Akhni Polau

Akhni Polau

  Akhni Polau is actual Bangladeshi style Polau which is used to cook 40 years ago.I am sure that all of our grandmothers are used to cook polau in this way. Though we dont cook Polau in this way anymore, we can not ignor the great taste of Akhni Polau. If you dont get Chinigura chal (Bangladeshi polau rice) , you can use Basmoti. Enjoy.       Ingredients: For Akhni water: • 1 and ½ litre water • 2 small onion(cut into quarter ) • 2 clove garlic • 1/2″ Ginger • 2 bay leaf • 4 cardamom • 2″ cinnamon stick • 6 clove • 8-10 pepper corns • 1 tsp coriander seeds For Polau: • 3 cups(500 gms) chinigura rice • 5tbsp ghee • 3-4 green chillies • 2-3 aloobukhara(optional) • ¾ cup sliced onion • 1 tsp salt • 1 tbsp sugar How to make: 1. Soak rice for 10 minutes in water and wash rice; place rice into a strainer. 2. For Akhni water take

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Posted by on Jul 26, 2013 in Eid Special Recipes, Prawn, Rice | 11 comments

Chingri Polau / Prawn Rice

Chingri Polau / Prawn Rice

  Most of us make prawn curry mixed with rice( chingri curry makha bhat) instead of making Chingri Polau / Prawn Rice. Chingri Polau / Prawn Rice should be unique prawn flavoured rice with minimal spices. Some of us love to peas, potatoes, cauliflower even carrot. Personally I love to use fried crispy diced potatoes. Using potatoes and vegetables is optional or to your taste. I used oil here to keep prawn’s smell intact. And about rice please please try to use Chinugura or Kalijeera (tradition Bangladeshi polau rice), I bet that you will love taste this rice. Please don’t forget to join my facebook group or like my facebook page to keep in touch with me .Thanks.     Ingredients: • 2 cups rice(Chinugura preferable) • 1 cup diced potato+ ¼ ts vinegar + 1/8 ts baking+ ¼ ts salt • 300 grams prawn(Peeled and deveined) • 2 tablespoon coconut milk or ½ cup milk • ½ cup finely chopped onion • 1/6 teaspoon turmeric powder • 1 teaspoon

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Posted by on Feb 20, 2013 in Lentil, Rice, Vegetables | 0 comments

SOBJI KHICHURI / VEGETABLE KHICHDI / সবজি খিচুরি

SOBJI KHICHURI / VEGETABLE KHICHDI / সবজি খিচুরি

    If it is rainy day or cold winter night, SOBJI KHICHURI / VEGETABLE KHICHDI brings smile on our face. SOBJI KHICHURI / VEGETABLE KHICHDI is a very popular dish. Though this dish is itself a complete diet but we like to have it with with eggplant fry (begun bhaja), egg fry or egg bhuna or hilsa fry or chicken or meat bhuna. I used very few spices here to make it simple. Hope you will enjoy this dish with friends and family. Lentil  and Khichuri consistency denpend on your taste, so you can use more or less lentil and water for that. Some of us like to use 3-5 types of lentils which give unique flavour. If you want, you can use roasted moong lentil(ভাজা মুগ দাল), mash kolai dal(মাষ কলাই ডাল), Split pea (বুটের ডাল), you need to soak these lentil at least hour before cooking. Ingredients: • 2 cups rice • 2 cups red lentil or you can mix different types of lentil (Moong, mashkolai, split peas

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Posted by on Jan 7, 2013 in Chicken Recipes, Rice | 6 comments

Murg Polau / Morog Polau / Chicken Pilaf

Murg Polau / Morog Polau / Chicken Pilaf

  Though I posted Murg Polau / Morog Polau / Chicken Pilaf recipe before, I wanted to do it again. In restaurants of Bangladesh Murg Polau / Morog Polau / Chicken Pilaf has its different style. They don’t mix the gravy with rice. They just top up chicken / morog on rice. Don’t get shocked to see the list of ingredients. Most of ingredients are available in Bangladeshi kitchen. Hope you will make it and enjoy it. HAPPY NEW YEAR TO All my readers. Ingredients: Morog /Chicken: • 1 chicken (size 8 preferable) • ½ cup yogurt • 2 cups milk • 2 cups sliced onion • ½ cup onion paste • 1 tablespoon lemon juice • 1 tablespoon ginger paste • 1 teaspoon garlic paste • ½ teaspoon chilli powder • ½ teaspoon coriander powder • ½ teaspoon cardamom powder • ½ teaspoon white pepper powder • ¼ teaspoon nutmeg powder • ¼ teaspoon mace powder • 2″ cinnamon stick • 2 tablespoon sultana • 4 cloves • 5-6

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Posted by on Sep 11, 2012 in Lentil, Meat Recipes, Rice | 2 comments

Beef Khichuri

Beef Khichuri

Beef Khuchuri By Rownak Jahan, September 11, 2012Prep Time: 15 minutes Cook time: 75 minutes Serve: 6-8 In Bangladesh Khichuri is a very common and popular full dish like biriyani. There are several types of Kichuri such as vegetable khichuri, bhuna khichuri, masala khichuri, mutton khichuri/ beef khichuri. Personlly I like vegetable khichuri a lot with fried egg. But today I am doing beef khichuri, though you can make it with mutton just use more ginger and garlic paste. Hope you like this authentic dish with full of flavour. Ingredients: • 1 kg beef / mutton(small curry cut) • 3 cups rice • 2 and ½ cup moong lentil • 3 cups sliced onion • 2 tablespoons ginger paste • 2 tablespoons garlic paste • 3 tablespoons onion paste • 1 teaspoon turmeric powder • 1 tablespoon chilli powder • 1 tablespoon coriander powder • 1 tablespoon roasted cumin powder • 1 teaspoon mace(crusted) • 6-8 green chillies • 4 cardamoms • 2 “ cinnamon sticks • 5-6 cloves •

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Posted by on Aug 17, 2012 in Eid Special Recipes, Rice, Vegetables | 6 comments

Vegetable Polau

Vegetable Polau

  Ingredients: • 4 cups rice • 5 cups diced vegetables(carrot, peas, cauliflower, broccoli, beans, capsicum) • 1 and ½ cups onion paste • 2 tablespoon ginger paste • 2 bay leaf • 4-5 cardamom • 2 ‘’ cinnamon sticks • 5-6 black pepper • 5-6 green chillies sliced • 1 tablespoon sugar • ½ teaspoon tasting salt(optional) • Salt to taste • 1/3 cup oil • 3 tablespoon ghee/ clarified butter How to make: 1. Wash the rice and strain it. 2. Heat a heavy bottom sauce pan (if possible non stick one) and add 6 cups water, bay leaf, cardamom, cinnamon, black pepper and 1 tablespoon salt. 3. Bring it to boiling point and add onion paste, ginger paste, sugar and oil. 4. Boil it and add rice and cook it 8 minutes high temperature under closed lid. 5. Add vegetables and chillies and cook 3 minutes on high. 6. Add tasting salt and ghee and cook it on low heat about 15-20 minutes under closed lid. 7.

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