Bhuna Khichuri (Bengali rice & lentils)
Bhuna Khichuri
Ingredients
- 2 cups basmati rice
- 1/2 cup masoor daal (lentil)
- 1/2 cup moong daal (lentil)
- 1 cup sliced onions
- 1/4 cup cooking oil
- 4 tbsp ghee divided
- 4 cardamom pods
- 2 sticks cinnamon about 1 inch each
- 8-10 whole black peppers
- 2 cloves
- 1/2 tsp cumin seeds
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 1.5 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp red chili powder
- 1 tsp coriander powder
- 6 cups hot water
- 4-5 green chilies (slit if you want spicy)
- 1 tbsp ghee
Beresta Garnish:
- 1 cup sliced onions
- 1/4 cup cooking oil
Instructions
- Wash and soak rice and lentils in water for at least 15 minutes, then drain for at least 15 minutes.
- In a large non-stick pot, heat oil and 3 tbsp ghee and sauté onions until golden. Add whole spices (bay leaf, cardamom, cinnamon sticks, whole black peppers, and cumin seeds) and sauté for another minute.
- Add garlic paste, ginger paste, salt, turmeric, red chili powder, and coriander. Add a splash of water to prevent burning. Sauté for about 5 minutes here.
- Add the drained rice and lentils and toast them in the masala for 5-7 minutes, continuously stirring on medium heat. Keep scraping the bottom of the pan to prevent sticking.
- Add hot water (have this boiling on the side while you're working on the other steps). Mix well, taste the water for salt, and adjust accordingly.
- Let it come to a boil on high heat, uncovered (should be about 6-7 minutes). The amount of water at this point should be level with the rice.
- Cover, lower the heat, and cook for about 15 minutes until the rice and lentils have softened and all the water has been fully absorbed. Do not stir vigorously at this point, as this will cause your khichuri to become too mushy. You can gently insert your spoon to the bottom of the pot to check if all the water has been absorbed. Add green chilies and the remaining 1 tbsp ghee.
Beresta Garnish:
- Separately, heat oil and fry onions until golden.
- Add 1/2 of the fried onions (beresta) to the khichuri and stir very gently to incorporate and to fluff up the rice. Then garnish with the remaining fried onions on top.
What is Bhuna Khichuri?
Bhuna Khichuri is a Bengali one-pot rice and lentil dish. “Bhuna” refers to the dry version of this dish, as opposed to a more runnier version which is also common in Bangladesh. Bhuna Khichuri is widely enjoyed on rainy days. I don’t know whose idea it was to have this dish when it’s cold and gloomy outside, but for some reason, it just works! There is just something so comforting about having a hot plate of Bhuna Khichuri while the rain is pitter-pattering on your window. Add a dry curry to the mix and it is pure Bengali comfort food.
The Steps, in a Nutshell
Basmati rice and lentils (my recipe calls for two types to add depth and flavor) are toasted together with a simple masala. If you don’t have both types of lentils, you can sub one for the other to get a total of 1 cup. This toasting process really helps build flavor, so don’t skimp on this part! Add water and boil until most of it has been absorbed. Then cover and let the steam finish cooking the rice and lentils. The ghee, green chilies, and fried onions all do their part in making this dish full of flavor and delight.
What Should I Serve This With?
Bhuna Khichuri pairs well with a curry with a dry gravy base, like my Deem Bhuna (Dry Egg Curry). Khichuri and deem bhuna is a classic and nostalgic duo that is sure to hit the spot on a cold day. You can also serve it with chicken curry, beef curry, or fried eggplants (so good!)
And Finally…
If you try this recipe please don’t forget to leave a star rating and comment below, and stop by my Instagram to say hello!