Bou Bhat or Khud Bhat (Khud Rice Pilaf)

    1 hour

    Khud Bhat is cooked in rural farming communities in the Bengal. After rice is process, a portion of the rice gets broken down into small bits and pieces. These bits of rice are called “Khud Bhat”. Khud Bhat is cooked during a festival for the harvest season, called “Nobannor Utsav”.


    Dhaka, Bangladesh
    1 person made this

    Serves: 6 

    • 1/2 kg Khud Chal ( Broken rice)
    • 1/2 cup mustard oil
    • 1 cup sliced onions
    • 1 teaspoon sliced ginger
    • 1 teaspoon sliced garlic
    • 2 cinnamon sticks
    • 2 cardamoms
    • 4 bay leaves
    • 4 cloves
    • 1 liter water

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Wash the Khud bhat with water and set aside.
    2. Heat mustard oil on a pan on high heat. Add sliced onions, ginger and garlic to the hot oil. Also add cinnamon sticks, cardamom, bay leaves and long and stir and fry well until the mixture turns brown.
    3. Add the rice and salt and fry until the rice becomes brown. When the rice has turned brown, add the water and let the rice boil for 10 minutes
    4. After 10 minutes, turn the heat down to a very low level and put the lid on. Let the rice stand on low heat with the lid on for 20-30 minutes. During this time, stir the rice and water mixture every now and then and check if the rice has been completely cooked.
    5. When the rice is cooked, serve with dry red chillies.


    If you are living in a city, then you would have to buy rice sold out in street markets, so that the rice is not completely processed. Take the rice on a sieve, shake well for a while, and separate unbroken rice on a separate bowl and set aside. The broken rice bits or “Khud bhat” would be at the bottom of the sieve.

    Serving suggestion

    It is great to eat with beef curry or egg fry.

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