Khuder Bhat | Chef Subhojit Sen

Khuder Bhat is a pulao made from broken rice, locally known as khud or khuder chal.

Often referred to as the “Farmer’s Pulao,” this dish originated from the practice of farmers utilising broken rice left over after selling the good quality grains. They would cook it with seasonal vegetables and mustard oil, creating a hearty and simple meal. In Bangladesh, Khuder Bhat is cherished alongside fried dried red chillies, sautéed onions, and bharta (mashed accompaniments).

I learned this recipe from my mother, and it remains one of the simplest pulao dishes you can prepare in just 30 minutes.

Khuder Bhat

Method:

1. Wash the rice thoroughly and strain it. Leave it aside for 15 minutes.
2. Heat mustard oil in a kadhai (wok).
3. Add cubed potatoes, salt, and turmeric powder. Fry for 3–4 minutes, then remove the potatoes from the kadhai.
4. In the same oil, add chopped garlic and sliced onions. Sauté until the onions turn golden brown. Add the green chillies and mix.
5. Add the strained khud, a little turmeric powder, and stir on high heat for 6–7 minutes.
6. Pour in hot water (the water level should be about 1 inch above the rice) and adjust the seasoning with salt.
7. Once the mixture starts boiling, cover the kadhai and reduce the heat to low.
8. Let it simmer (dum) for 12–15 minutes. Your Khuder Bhat is now ready to serve!

Watch this recipe here – Khuder Bhat

Chef Subhojit Sen is a culinary enthusiast and former contestant on MasterChef India Season 8. Hailing from Kolkata, he initially pursued a career in engineering, holding degrees in Mechanical and Power Engineering. He worked in a power plant for 3.5 years before making a bold decision to leave his profession and follow his passion for cooking.

During the lockdown, Subhojit launched The Harmony Pot, a venture that showcases unique and unconventional cooking techniques. He specialises in Bengali cuisine, which he admires for its scientific approach to food preparation.

Subhojit’s culinary creations have gained widespread recognition across Kolkata, and he is currently planning to open a physical space to bring his vision to life and share his love for food with a larger audience.

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