Vegetarian Bengali Khichuri


  • Prep Time20 mins
  • Total Time1 hr
  • Makes4 servings
Vegetarian Bengali Khichuri

Produced by Irene Ngo. Photography by Maya Visnyei. Food styling by Michael Elliott. Prop styling by Catherine Doherty. Makeup and hair by Sophie Hsin. Wardrobe by Space Vintage. Creative direction by Sun Ngo.

Chatelaine Triple Tested

My mom would whip up a batch of this sticky yellow rice on grey, rainy days. Served in my home with thick chunks of curry beef, this meal is perfect when you’re in a rush but craving something satisfying. — Radiyah Chowdhury, Assistant Editor.


  • 1 cup basmati rice

  • 1/2 cup red lentils

  • 1 large onion, thinly sliced

  • 200 g cauliflower florets, about 2 cups

  • 1 large yellow potato, peeled, cut into 1/2-in. cubes

  • 1 small carrot, peeled, cut into 1/4-in. cubes

  • 1/4 cup ghee or canola oil

  • 1 clove of garlic, minced

  • 1 tsp minced ginger

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • 3/4 tsp ground turmeric

  • 1/2 tsp freshly ground black pepper

  • 1/2 tsp chili flakes

  • 4 cardamom pods, lightly crushed

  • 2 bay leaves

  • 1 stick cinnamon

  • 1 1/2 tsp salt

  • 1/3 cup frozen peas, thawed


  • Wash and rinse rice and lentils in a pot until water runs clear. Add 4 cups water. Let stand for 15 min. Meanwhile, prep vegetables and measure out spices.

  • Add remaining ingredients (except peas) to pot and stir. Set over medium-high. Bring to a boil, then reduce heat to low. Simmer, covered, 20 min.

  • Turn off heat, then stir in peas. Let stand, covered, 15 min. Divide between bowls. Serve with egg omelette, curry or salad, if desired.

Nutrition (per serving)

Calories 460, Protein 13g, Carbohydrates 70g, Fat 15g, Fibre 8g, Sodium 893mg.

Get more of the Chatelaine team's favourite comfort-food recipes, from pierogies to braised ribs.