Bhuna Khichuri

Ingredients

Rice and lentils

• 500 gbasmati or gobindobhog rice
• 250 gmoong dal, split yellow lentils
• 1.2 litreshot water

Whole spices

• 2bay leaves
• 1cinnamon stick
• 6cardamom pods
• 6cloves
• 1 teaspooncumin seeds
• 2dried red chillies

Base

• 2onions, thinly sliced
• 1 tablespoonginger paste
• 4 tablespoonsghee
• 2 tablespoonsoil
• 1 teaspoonground turmeric
• 1 teaspoonground cumin
• 1 teaspoonsugar
• 2 teaspoonssalt
• 3green chillies, split

To finish

• 1 tablespoonghee
• 1/2 teaspoongaram masala
• fried onions
• chopped coriander

To serve

• beef curry or fried egg
• achar, pickle
• papor, fried lentil crisps
• a wedge of lime

Directions

1. Put the moong dal in a dry pan. Set the pan over a medium heat. Stir it constantly with a wooden spoon. It will turn from pale yellow to a light golden brown. Tip it out and rinse it in cold water. Drain it thoroughly and set it aside. Rinse the rice until the water runs nearly clear. Soak the rice for twenty minutes and drain it.
2. Let it dry in the colander for ten minutes. Wet rice will not fry properly. Heat the ghee and oil together in a heavy pot. The oil stops the ghee burning at high heat. Add the sliced onions to the pot. Fry them until deep golden brown. Give them a good twelve minutes.
3. Lift out about a third for the garnish. Add all the whole spices to the pot. Let them sizzle for thirty seconds. They should smell strongly fragrant. Add the ginger paste and cook it for a minute. Add the turmeric and ground cumin.
4. Fry the ground spices for thirty seconds only. Add the drained rice and toasted dal together. Stir them through the spiced ghee. Fry them over a medium heat for five minutes. Stir constantly so nothing catches. Every grain should be coated in ghee. Pour in the hot water all at once. Using hot water keeps the temperature up.
5. Add the salt, sugar and split green chillies. Stir it once and then stop entirely. Bring it to a boil over a high heat. Taste the water and check the salt. It should be noticeably salty. Cover the pot with a tight lid.
6. Let it cook for about eighteen minutes. Do not lift the lid during that time. Use a heat diffuser if your pot catches easily. Take the pot right off the heat. Leave it covered for ten more minutes. The grains finish absorbing and firm up. Sprinkle the garam masala over it. Do not stir it with a large spoon.
7. Scatter the reserved fried onions over the top. Add plenty of chopped coriander. Serving it is always done hot. Serve achar and papor alongside. It keeps two days refrigerated.

Technique

• Khichuri covers a range of rice and lentil dishes across South Asia, from soft and soupy to dry and fried.
• The custom of cooking it on heavy rain days is widespread across Bengal on both sides of the border.

Substitutions

• Basmati replaces gobindobhog rice, though gobindobhog is more fragrant.
• Oil can replace ghee entirely for a version without dairy.

Variations

• Bhoger khichuri is the temple version made as an offering and is softer.
• A plain wet khichuri is made when someone is unwell.
• Some households add vegetables such as cauliflower and potato.

History

Rice and lentils fried with whole spices, eaten with beef or egg; a monsoon custom across Bengal on heavy rain days.

Frequently asked questions

What is Bhuna Khichuri?

Bhuna Khichuri is a main from Bangladesh: rich rice-and-lentil pilaf cooked for rainy days and feasts. Rice and lentils fried with whole spices, eaten with beef or egg; a monsoon custom across Bengal on heavy rain days.

How long does Bhuna Khichuri take to make?

Bhuna Khichuri takes 25 minutes of preparation and 45 minutes of cooking. The recipe makes serves 6. It is rated medium to make.

What can I substitute in Bhuna Khichuri?

Yes, within limits. Basmati replaces gobindobhog rice, though gobindobhog is more fragrant. Oil can replace ghee entirely for a version without dairy.

What is the most important thing to get right in Bhuna Khichuri?

Lift out about a third for the garnish. Add all the whole spices to the pot. Let them sizzle for thirty seconds. They should smell strongly fragrant. Add the ginger paste and cook it for a minute. Add the turmeric and ground cumin.