Bohri styled haleem/khichro (kolkata style) Recipe

Cooking Directions

• STEP 1.Soak the lentils and rice in water for a few hours, then drain.
• STEP 2.In a large pot, heat oil and add onions, ginger, and garlic. Saute until golden brown.
• STEP 3.Add the meat and cook until it changes color. Then add the soaked lentils and rice.
• STEP 4.Add water, salt, and spices like turmeric, red chili powder, and garam masala.
• STEP 5.Cover the pot and cook on low heat for 2-3 hours, stirring occasionally.
• STEP 6.Once the lentils and meat are tender, use a hand blender to blend the mixture to a smooth consistency.
• STEP 7.In a separate pan, heat ghee and add cumin seeds, cloves, and cinnamon. Fry until fragrant.
• STEP 8.Pour this tempering over the haleem/khichro and mix well.
• STEP 9.Garnish with fried onions, chopped coriander leaves, and a squeeze of lemon juice.
• STEP 10.Serve hot with naan or rice.
• STEP 11.Cooking Tips: You can add more water if needed to adjust the consistency of the haleem/khichro. For a richer flavor, you can also add a dollop of ghee while serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• STEP 12.Storage and Serving: Serve the Bohri styled haleem/khichro hot as a main course dish. It pairs well with naan or rice. Leftovers can be reheated in a microwave or on the stovetop. Garnish with fresh coriander leaves and a squeeze of lemon juice before serving.

Cooking Tips

• You can add more water if needed to adjust the consistency of the haleem/khichro.
• For a richer flavor, you can also add a dollop of ghee while serving.

Storage and Serving

• Serve the Bohri styled haleem/khichro hot as a main course dish. It pairs well with naan or rice.
• Leftovers can be reheated in a microwave or on the stovetop.
• Garnish with fresh coriander leaves and a squeeze of lemon juice before serving.