Dhaka Style Doi Bhaat/ Curd Rice

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My grandparents hail from Chittagong (my paternal granddad) and Barishal (my maternal granddad). They both have shifted to Kolkata during partition. But, both the families could never give off the style of cooking, that’s the Bangal style of cooking food. My mom, who learnt how to cook from her mom, has passed on her culinary skills (at least a portion) to me. So, whenever I cook, whatever I cook – the influence of Bangladesh is always there – be it the Chittagong special begun marichut or the lau khosha chhechki from Barishal or even the Mexican style fried rice, which I couldn’t keep out without the Bengali twist.

Even though Bangladesh seems to be very small country in the world map, the cuisine is diverse. Every state you visit in Bangladesh has a different style of cooking. A simple potato curry will taste different when you travel from Dhaka to Kumilla.

So, when Chandrima Guha posted a photo of Dhaka style doi bhaat, I just couldn’t help myself but request her to have it as a guest post in Cook Like a Bong. Dhaka cuisine is special for the non-vegetarian dishes from chicken to fish and from beef to lamb – cooked in rich spicy gravy. Chandrima says, she has learnt cooking from her mom, grand mom, mom-in-law & aunt-in-law. Of the many hundreds of popular non-vegetarian dishes so popular, this not so popular yet century old simple vegetarian dish from Dhaka is sure to steal the show. The Dhaka style Doi Bhaat, Chandrima learnt from her granny. This no spicy pulao is much different from the South Indian curd rice. This vegan rice is cooked with kalonji (nigella/ kalo jeera) with the flavoring agent as gondhoraj lebu.

Though the smell of gondhoraj can’t be replaced, as Anjan Chatterjee, author of Mainland China Cook Book and the owner of Specialty Group of restaurants mentions in “Scent of Lime’, searching for the root of gondhoraj, but for those of you who have days to go before you reach the shores of Bengal, you can use Khafir lime or Thai lime in place of gondhoraj lebu.


  • 500 gram Gobindobhog atop chaal
  • 3 big Gondhoraj lebu,
  • 10 Gondhoraj lebu leaves(optional)
  • 4 green chilies
  • 2 teaspoon sugar (optional)
  • 2 tablespoon yoghurt
  • 2 tablespoon refined oil or ghee
  • Finely chopped coriander leaves
  • ½  teaspoon nigella
  • Salt to taste


  • Cook rice, spread on a flat utensil & cool it.
  • Mix yoghurt, sugar, salt, 2 chilies, Gondhoraj lebu juice, Gondhoraj lebu pieces (squeezed pieces) and gondhoraj lebu leaves (if available) with rice.
  • Keep aside for at least an hour.
  • Take out gondhoraj lebu pieces & leaves from rice just before cooking.
  • Heat oil or ghee in a wok or non-stick pan.
  • Add nigella & 2 green chilies.
  • Mix the rice & fry for 10 minutes on medium flame.
  • Sprinkle 1 teaspoon ghee(if cooked in oil) & coriander leaves.
  • Take out from flame & serve hot.

Hot Tips – Both lime and yogurt is very good for keeping yourself cool during the summer heat.

Don’t forget to participate in the Father’s Day event happening at Cook Like a Bong. The last date of submission of all your entries is 15th June, 2011. You can send as many entries as you want . Send in your dad’s favorite recipes, your stories about your father, and any gift ideas for the day, or just send a photo of yours with your father – we’ll publish here on Father’s Day.

And, for the Father’s loving child there will be a surprise gift announced for the best entry. So, send your entries quickly and enroll yourself to get a great gift from Cook Like a Bong.


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