How to make Bhog -

This khichdi or khichuri is a Bengali classic, a must have especially during durga puja. Made with a mix of rice, dal and plenty of veggies it makes a filling meal – partly because of the large spoonfuls of ghee that go into it!

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Rice (चावल), split skinless green gram

Cuisine : Bengali

Course : Rice


Bhog Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 26-30 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bhog Recipe

  • Rice soaked and drained 2 cups

  • split skinless green gram soaked and drained 1 cup

  • Ghee 2 tablespoon

  • Cloves 6-7

  • Black peppercorns 1 teaspoon

  • Cinnamon 1 inch

  • Green cardamoms 5-6

  • Asafoetida ¼ teaspoon

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 tablespoon

  • Ginger finely chopped 1 tablespoon

  • Green chillies finely chopped 4-5

  • Onion finely chopped 1 medium

  • Brinjal 1 long

  • Potato peeled and cubed 1 medium

  • Carrot peeled and cubed 1 medium

  • Cauliflower florets 8-9

  • Turmeric powder 1 teaspoon

  • salt to taste

  • Bay leaves 2

  • Red chilli powder 1 teaspoon

  • Cumin powder ½ teaspoon

  • Coriander powder 1 tablespoon

  • Garam masala powder 1½ teaspoon

  • Green peas ½ cup

  • Tomatoes finely chopped 2 medium


Step 1

Heat 1 tbsp ghee in a deep non-stick pan, add green gram and sauté for 5-6 minutes. Transfer into a bowl.

Step 2

Heat remaining ghee in the same pan, add cloves, peppercorns, cinnamon, cardamoms, asafoetida, cumin seeds, coriander seeds, ginger and green chillies, mix and sauté for ½ minute.

Step 3

Add onion, mix and sauté for 1 minute.

Step 4

Cut brinjal horizontally into half, cut into small pieces and add alongwith potato, carrot and cauliflower florets, mix and sauté for 2 minutes.

Step 5

Add turmeric powder and salt, mix and sauté for 2-3 minutes. Add bay leaves and toss. Sauté for 12-15 minutes.

Step 6

Add red chilli powder, cumin powder, coriander powder and garam masala powder and mix well.

Step 7

Add sautéed green gram, rice, green peas and tomatoes and mix well. Add 6 cups water, cover and cook, stirring at intervals, till the water is absorbed and the rice is cooked.

Step 8

Transfer into a serving bowl and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.