- Gobindabhog rice – 2 cups
- Mug dal – 3/4 cup
- Musur Dal – 1/2 cup
- Onion – 1, chopped
- Fish head – 1, cleaned and broken into pieces
- Green chilli – as per taste
- Turmaric, Coriander powder, Salt, Kashmiri chilli powder
- Sugar – 1 tsp
- Bayleaf, Whole red chilli
Soak all the ground masalasa in a cup of water and keep aside.
Fry the fish heads with salt and turmeric and keep side.
In a pan, heat mustard oil and then add bayleaf and whole red chilli.
Add the onion after 30 seconds and fry well.
Then add the ground masala water and fry well till the water evaporates.
add soaked rice and two types of dal and mix well with the masalas.
Let it fry till the water evaporates and the mixture is dry and well coated with masalas.
Add the slitted green chilli at this point.
Now put everything in a pressure cooker with the fried fish heads.
Add 2 cups of hot water and put on the lid.
Cook for two whistles. Let the steam subside naturally, then remove the lid carefully. If the khichuri is too dry, add some more hot water and boil for 2 minutes. Adjust the seasoning.
Sprinkle some garam masala powder and a dollop of ghee and serve hot.