Khuder Bhat, also known as Brock Rice, represents a delectable and captivating culinary offering originating from the rural regions of Bengal. The fragmented portion of the rice resulting from breaking the paddy is commonly referred to as “small rice.” A significant number of individuals prefer consuming it as their morning meal. The consumption of bite-sized rice accompanied by a diverse range of fillings is widely favoured among individuals.
In the region of North Bengal, there exist a variety of distinctive culinary preparations that are traditionally consumed on winter mornings, either near a warm and crackling hearth or basking in the gentle rays of the sun. One example is Makhano Khud Bhat, also known as Achari Khud Bhat. The material composition of this object consists of solder. One does not experience a sensation of coldness following the consumption of food. In numerous regions, it is again referred to as Achari Bouya or Achari Bau Khudi.
Khuder Bhat, oil, salt as per quantity, 1 tbsp garlic minced, 1 tbsp ginger minced, 1 bay leaf, 2-3 dry chillies, 3-4 green chillies, 1/2 cup chopped onion
Method of preparation:
-First wash the small rice well and drain the water.
-Now heat oil in a pan in the oven and fry the onions, ginger and garlic cloves, green chillies and bay leaves until light brown. Be careful not to burn. Sprinkle salt to taste.
-When it is folded add the small rice and fry it well.
-Then add equal amount of water to it. So that the water is one inch above the rice. If you want, you can measure the amount of water with a spoon. Then cover with a lid and cook on medium flame.
– When the rice is cooked, keep it for another five to ten minutes.
In this way, you can easily make delicious khuder bhat. Serve the delicious khudre bhat with different types of bharta like garlic bharta, coriander bharta, black cumin bharta, potato bharta, chuntki bharta, chili bharta, kathal bichir bharta, eggplant bharta.