|Alternative names||Norom Kisuri|
|Course||main and side dish|
|Place of origin||Bangladesh, India|
|Region or state||Sylhet|
|Main ingredients||rice, dal|
Soft Khichuri, also known as Norom Khichuri (Sylheti: ꠙꠣꠔꠟꠣ/ꠟꠦꠐꠟꠦꠐꠣ ꠇꠤꠌꠥꠠꠤ) is one kind of rice-based meal which is similar in consistency to porridge, a popular dish in the Sylhet region of Bangladesh and India. It is a traditional food in Sylheti cuisine that is served at most dinner tables as a staple food for iftar during the holy month of Ramadan. It is eaten as a comfort food for sickness, in which case ginger is often added as a soothing ingredient. Moreover, a variant known as akhni is traditionally served to guests in Sylhet.
To cook khichuri, aromatic rice is mixed with various spices, including ghee, Cumin and fenugreek. There are two types of khichuri; white (jau or zau) and yellow (bhuna). Chana, chickpea, piyaju, bakarkhani, potato chops, egg chops, beguni, leaf and vegetable pakora, Jalebi, sharbat, Rooh Afza and phirni are typically consumed as side dishes with khichuri for a Sylheti iftar. Among the sweetmeats, Sylhet's specialty is Imarti. It is specially made of without any food color for Iftari. Though it looks like jilapi, there is a difference between them in size and taste.
Rice, dal, onions, ginger, a little amount of oil or butter, fenugreek and salt.
Rice and pulses should be cleaned properly for half an hour before cooking. Then in a pan, add rice, pulses, some onion and water with the rest of the ingredients. Some bay leaf also put there. When the water starts boiling, the fire should be lowered and remove the lid to make a gap. After a while, the lid is again covered stirring the mixture. The more stir, the more the rice will break and the mixture will be more delicious. At the end, add rest of the onion and fry them with oil or butter in a pan, mix well and put off the fire.