You will Fall in Love with this Gobindobhog Rice Recipes
If you are from Bengal, you must be well-aware of Gobindobhog rice. Not just Bengal, even Odisha is well-accustomed to this variety of rice that is used in abundance.
And in case you are someone who chanced upon this without an iota of what the fuss is all about, I assure you that by the time you reach the end of this article, you will have a fair idea about it and how to use the rice to whip up one-pot delicacies in your kitchen.
Gobindobhog rice is a short-grain, white, aromatic, sticky rice according to Wikipedia.
Get Loose Gobindo Bhog Rice from bazarsardar.com
The rice is widely used in preparation of dishes on special occasions like offerings to Govindaji, the family deity of the Setts in Kolkata. This is also how the rice got its name.
The word Gobindobhog thus literally translates to offerings to Gobindo (or Govinda). However the rice is offered to deities on all major festivals.
What makes this rice a favorite is its sweet, buttery and flowery aroma. The subtle flavors of cooked Gobindobhog rice helps it stand out from the other varieties.
Gobindobhog Chaler Khichuri (Bengali Khichdi Recipe)
Khichdi is basically a simple to cook, one-pot dish that is highly nutrient rich. Bengalis take this one notch higher by using an aromatic Gobindhobhog rice.
Ingredients 2 cup rice preferably gobindobhog rice 2 cup dal preferably split moong dal 1 bowl cauliflower florets cut in bigger chunks 2 pieces potato cut in halves 3 tbsp mustard oil 1 tbsp desi ghee 1 tsp whole cumin seeds 1 inch finely chopped ginger or half tablespoon ginger paste 1/2 tbsp turmeric powder 1/2 tsp cumin powder 1 tsp coriander powder 2 pieces green chilies 2 pieces medium tomatoes chopped quarterly 1 tbsp sugar salt to taste 15 to 20 cups hot water Whole Garam Masala for tempering 2 pieces dry red chilies 2 pieces bayleaf 4 pieces peppercorns 4 pieces cardamom 1 inch stick of cinnamon 2 pieces cloves
Instructions
Wash the rice repeatedly to remove the dirt and starch Spread the rice on a plate and allow to dry completely In a wok or kadai, dry roast the dal for 4-5 minutes until a beautiful aroma fills the kitchen and the dal changes color. Separate the dal in a bowl Wash the dal in cold water only once In a wok, heat oil and fry the potatoes with a pinch of turmeric until the potato pieces of the bengali khichdi turn golden in color Separate the potato and proceed to fry the cauliflower florets in the same way
Cooking the Khichuri or Bengali khichdi Heat a wok and pour in oil Once the oil reaches the smoking point, temper with the spices mentioned under whole garam masala in the "ingredients" section Put in the cumin seeds and allow to crackle Throw in the chopped ginger and fry until the raw flavor is gone Drop in the chopped tomatoes Add cumin powder, coriander powder, turmeric powder Cook the spices till the raw smell disappears. If needed splash water to ensure that the spices do not burn Add in the rice and dal Mix and fry for a couple of minutes Add hot water and salt and bring to a boil Taste the seasoning and if required add in more salt Cover the wok and cook for 15 minutes. Check every few minutes to ensure that the dal does not stick to the bottom of the pan and get burnt. If required, add hot water Add green chillies and the sugar Cook for another 5 minutes to the desired consistency. Keep stirring to prevent the bengali khichdi from sticking to the bottom of the wok and burning Put off the flame Serve hot with fries and/or pickle
Courtesy: Finally Foodie