Soft Khichuri facts for kids
traditional Sylheti iftari with Kisuri
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| Alternative names | Norom Kisuri |
|---|---|
| Course | main and side dish |
| Place of origin |  Bangladesh,  India |
| Region or state | Sylhet |
| Main ingredients | rice, dal |
Soft Khichuri, also known as Norom Khichuri, is a special rice dish. It's a bit like a thick porridge. This yummy meal is very popular in the Sylhet region of Bangladesh and India.
It's a traditional food from Sylheti cuisine. People often eat it for iftar during the holy month of Ramadan. Iftar is the meal eaten after sunset to break the daily fast. Soft Khichuri is also a comforting food when someone is feeling sick. Sometimes, ginger is added to make it even more soothing. There's also a similar dish called akhni that Sylhetis often serve to their guests.
Contents
What is Soft Khichuri?
Soft Khichuri is a warm, comforting dish made mostly from rice and dal (lentils). It has a soft, creamy texture, much like a thick soup or porridge. This makes it easy to eat and digest. It's a staple food, meaning it's a very important part of many meals.
How is it Made?
To make Soft Khichuri, people mix aromatic rice with different spices. These often include ghee (a type of clarified butter), cumin, and fenugreek. These spices give the dish its special flavor.
There are two main kinds of khichuri:
- White Khichuri (called jau or zau)
- Yellow Khichuri (called bhuna)
People in Sylhet often enjoy Soft Khichuri with many different side dishes during iftar. Some popular choices are chickpea dishes, fried snacks like piyaju and pakora, and sweet treats like Jalebi or sharbat. A special sweet from Sylhet, called Imarti, is also often eaten with it. Imarti looks a bit like Jalebi but has its own unique taste and size.
Ingredients for Soft Khichuri
To make this delicious dish, you will need:
- Rice
- Dal (lentils)
- Onions
- Ginger
- A little bit of oil or butter
- Fenugreek
- Salt
- Some bay leaves (for extra flavor)
Simple Steps to Cook Soft Khichuri
Here's how Soft Khichuri is usually made:
- First, wash the rice and pulses (dal) very well. Let them soak in water for about half an hour. This helps them cook evenly.
- Next, put the washed rice, pulses, some chopped onion, and water into a cooking pot. Add the rest of the ingredients, including the bay leaves.
- Heat the pot until the water starts to boil.
- Once it's boiling, turn down the heat. Take the lid off a little bit to let some steam escape.
- After a short while, put the lid back on. Stir the mixture often. The more you stir, the more the rice will break down. This makes the khichuri even softer and tastier!
- Finally, fry the remaining chopped onion in a separate pan with oil or butter until it's golden. Mix these fried onions into the khichuri. Stir everything together well, then turn off the heat. Your Soft Khichuri is ready to enjoy!
