Bhuna Khichuri
The Quirky Foodster Team
Ingredients
- Basmati rice, rinsed — 200 g (1 cup)
- Moong dal (split yellow lentils) — 100 g (1/2 cup)
- Mustard oil — 60 ml (1/4 cup)
- Medium onion, thinly sliced — 1
- Ginger-garlic paste — 1 tbsp
- Bay leaves — 2
- Green cardamom pods — 3
- Cinnamon sticks (5 cm / 2 in each) — 2
- Cumin seeds — 1 tsp
- Turmeric powder — 1 tsp
- Red chilli powder — 1 tsp
- Medium potatoes, peeled and quartered — 2
- Salt, or to taste — 1 tsp
- Hot water — 750 ml (3 cups)
- Ghee, for finishing — 2 tbsp
- Green chillies, slit — 2
Method
- Dry-roast the moong dal in a heavy pot over medium heat for 4-5 minutes until fragrant and lightly golden, then set aside.
- Heat the mustard oil in the same pot until it shimmers, then fry the sliced onion until golden brown.
- Add the bay leaves, cardamom, cinnamon and cumin seeds and fry for 30 seconds until aromatic.
- Stir in the ginger-garlic paste, turmeric and chilli powder, cooking for 1 minute.
- Add the potatoes and rice, stirring gently for 2-3 minutes to coat everything in the spiced oil.
- Add the roasted moong dal, salt and hot water, then bring to a boil.
- Reduce heat to low, cover and simmer for 20-25 minutes, stirring occasionally, until the rice and dal are soft and most of the water is absorbed.
- Stir in the ghee and green chillies, cover and rest for 5 minutes off the heat before serving.
Introduction: Bhuna Khichuri is a beloved rainy-day breakfast across Bangladesh, where rice and lentils are slow-fried in spices before simmering rather than simply boiled, giving a richer, drier finish than plain khichuri.
Cultural Background: Bhuna Khichuri is a beloved rainy-day breakfast across Bangladesh, where rice and lentils are slow-fried in spices before simmering rather than simply boiled, giving a richer, drier finish than plain khichuri. It is traditionally eaten with fried eggs, fish fry or a dollop of ghee, especially during the monsoon season when the smell of frying spices and rain outside are practically inseparable in Bangladeshi households.
Tips: Toasting the dal separately before cooking is what gives bhuna khichuri its characteristic nutty depth, so do not skip this step. Keep the texture slightly wet and porridge-like rather than fully dry.
Variations: Add cauliflower florets or peas for extra vegetables. For a non-vegetarian version, fold in fried hilsa or rui fish pieces just before serving.
Vegetarian/Vegan: The base recipe is vegetarian. Replace ghee with mustard oil to make it fully vegan without losing much authenticity.
Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently on the stovetop with a splash of water to loosen the texture, stirring often, or microwave in 1-minute bursts.
Nutrition: Per serving (approx.): 320 kcal, 8 g protein, 10 g fat, 48 g carbohydrates, 5 g fibre
FAQs:
Q: – Can I use a pressure cooker?
A: Yes, cook on high pressure for 2 whistles then let the pressure release naturally.
Q: – Is bhuna khichuri spicy?
A: It is mildly spiced by default; adjust chilli powder to taste.
- Basmati rice, rinsed — 200 g (1 cup)
- Moong dal (split yellow lentils) — 100 g (1/2 cup)
- Mustard oil — 60 ml (1/4 cup)
- Medium onion, thinly sliced — 1
- Ginger-garlic paste — 1 tbsp
- Bay leaves — 2
- Green cardamom pods — 3
- Cinnamon sticks (5 cm / 2 in each) — 2
- Cumin seeds — 1 tsp
- Turmeric powder — 1 tsp
- Red chilli powder — 1 tsp
- Medium potatoes, peeled and quartered — 2
- Salt, or to taste — 1 tsp
- Hot water — 750 ml (3 cups)
- Ghee, for finishing — 2 tbsp
- Green chillies, slit — 2
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