Govind Bhog Rice: Recipes, Origin

Origin Of Govind Bhog Rice

When we research the origin of this rice, it could be very interesting to share. Like Rosegulla, the Govt Of India acknowledges West Bengal as the origin of Govind Bhog Rice. 

On this note, in 2017, the Government Of India allotted a Geographical Indication (GI)tag of West Bengal for the cultivation of Govind Bhog Rice. 

Those who are from Bengal must be well-known for its exotic taste. However, not just West Bengal, Odisha, Asam, and Bihar are well aware of this grain.

Let’s come to the point of why this aromatic rice is called Gobindabhog. Well, according to the research paper, this rice has been used to prepare recipes like Polao, Payesh, or rice pudding, and Khichuri(hotchpotch) for serving to the God Of Krishna. 

You may know that Krishna has 108 names, and Govind is one of them. This is the story behind this rice name. 

 Traditional Recipes Of Govind Bhog Rice

Apart from Govind Bhog Rice’s smell and taste, it is highly rich in fiber, antioxidants, and protein. However, generally, rice is full of Vitamin B.

Here are the mouth-watering recipes made with Govind Bhog Rice. So, without wasting time, we need to jump into an easy and popular recipe. 

1. Govind Bhog Chaler Khichuri

• Prep Time: 15 minutes

• Cook Time: 55 minutes

• Course: Main Course

• Cuisine: Bengali, Indian

• Serving: 4

Equipment

• Wok or kadai

• Ladle

• Preparation and serving bowls

Ingredients

• 2 cups of rice, preferably Govind Bhog Rice.

• 2 cup dal preferably split moong dal.

• 1 bowl of cauliflower florets cut into bigger chunks.

• 2 pieces of potato cut in halves.

• 3 tbsp mustard oil.

• 1 tbsp desi ghee.

• 1 tsp whole cumin seeds.

• 1 inch finely chopped ginger or half a tablespoon of ginger paste.

• 1/2 tbsp turmeric powder.

• 1/2 tsp cumin powder.

• 1 tsp coriander powder.

• 2 pieces of green chilies.

• 2 pieces of medium tomatoes chopped quarterly.

• 1 tbsp sugar.

• Salt to taste.

• 15 to 20 cups hot water.

Add Some Whole Garam Masala

• 2 pieces of dry red chilies.

• 2 pieces bayleaf.

• 4 pieces of peppercorns.

• 4 pieces of cardamom.

• 1 inch stick of cinnamon.

• 2 pieces of cloves.

Instructions

1. First, wash the rice repeatedly.

2. Spread the rice on the plate and let them dry.

3. Place Kadai in the oven, and dry roast the moong dal, and masoor dal until they look light goldish and smell the beautiful fragrance. 

4. Now, wash the dry roast dal only one time. 

5. The next step is to use mustard oil and let them heat.  The time has come to fry the potato pieces with a pinch of salt and turmeric powder. 

6. After frying the potato, go ahead with cauliflower in the same way. If you want to add any other vegetables like Radishes or sweet potatoes, do the same. 

Cooking The Bengali Khichuri

1. You can take a non-stick large-size saucepan or wok and place it in the oven.

2. Heath the saucepan or wok then pour in mustard oil. 

3. Once the oil has heated and reached the smoking point, put the whole garam masala as we mentioned in the “ingredient” part. 

4. Next, put cumin seeds and let them crackle. This time the aroma will fill your entire kitchen.  

5. Add the chopped ginger and mix them until it smells so nice. 

6. Now, add fried potatoes, chopped tomatoes, and other veggies. 

7. Pinch cumin powder, turmeric powder, salt, and coriander powder.

8. Cook them well till the raw smell disappears. If needed you can mix water to avoid the spices burning. 

9. Add the rice and dal together. 

10. Mix them well for a few minutes. 

11. Next, add boiled water,  salt and bring to a boil. 

12. Cover the wok or saucepan for 15 minutes. 

13. Add green chilies and a little bit of sugar. If you want to make Khichuri sweet then you can add a little bit extra to them. 

14.  Now you can test it, if everything is ok then put off the flame and serve with round fried potatoes, and pappas.