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Sarnochur Khichuri Recipe By Ananya Banerjee

Oct 10, 2018







Durga Puja is a festival best celebrated with a hearty serving of delicious food and as always we are here to provide, with this delectable Sarnochur Khichuri. With the help of Emami Healthy & Tasty Kachchi Ghani Mustard Oil, rice is sauteed in a mix of spices before blending with a mix of wholesome vegetables for a complete meal. Give this recipe a try this Durga Puja and celebrate the festival the best you can, through flavour!


    1 cup Gobindobhog rice
    1 cup dry roasted shonamunger daal
    1 cup paneer cubed
    1 cup mixed dry fruits like cashews, raisins
    1 cup mixed vegetables ( cauliflower, beans, carrots, potatoes)
    1 tsp ginger paste
    2 tbsp grated coconut
    4 green chilies
    2 tsp Cumin seeds
    1 tbsp turmeric powder
    1 tbsp chili powder
    1 Bay leaves
    3-4 Cardamom
    1 Cinnamon
    1 dried chili
    1 tsp Bengali garam masala
    3 tbsp Ghee
    4 tbsp Mustard oil
    1 tsp sugar
    Salt to taste


Method of Preparation:

– Soak the rice and dry roasted dal in water separately.

– Heat the mustard oil in a pan. Add bay leaves, cardamom, cinnamon, and cumin seeds. Fry till aromatic.

– Add the dried red chilies and grated coconut, green chilies and sauté for ½ mins. Add the roasted dal and the cut vegetables. Add turmeric powder, ginger paste, chili powder and mix well.

– Add the rice. Add water, salt to taste and let it boil until the vegetables and the dal melts. (Tip: Make sure the amount of water should be 3-4 times the amount of rice and dal to obtain the mushy consistency of khichuri).

– Add sugar. (Tip: Add sugar in the end when boiling anything. Sugar slows the process of cooking if added in the beginning) – Heat ghee, fry paneer pieces, drain and keep aside. Fry the dry fruits in the remaining ghee and keep aside.

– Sprinkle ghee, Bengali garam masala, fried paneer and dry fruits on top.

About Ananya BanerjeeFollow On


Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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