Fried Rice and Lentil Khichuri (Bhuna Khichuri)
ভুনা খিচুড়ি bhuna khichuriSay it: BHOO-nah KHI-choo-ree
Across Bangladesh, this one-pot rice and lentil dish is often made when wet, cool weather sets in and a hot bowl is what people want. Toasted moong dal and ghee give it a nutty, rounded aroma, while whole spices and mixed vegetables add savory depth and a faint sweetness. The name bhuna refers to the frying stage, when the spices meet hot ghee before rice and dal go in. It is a practical pot to cook: soak the rice, toast the dal, then simmer until thick and spoonable.
Fried Rice and Lentil Khichuri (Bhuna Khichuri)
ভুনা খিচুড়ি, bhuna khichuri
Pronounced BHOO-nah KHI-choo-ree
- Serves
- 4
- Prep
- 30 min
- Cook
- 40 min
- Total
- 1 hr 10 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Rice and Dal
Whole Spices
Ground Spices and Seasonings
Aromatics and Vegetables
Liquid
Method
Wash the rice through several changes of water, then leave it covered in fresh water for 30 minutes. Pour off the water completely before cooking.
In a dry skillet over medium heat, stir the moong dal constantly until it darkens slightly and gives off a toasted aroma, 3-4 minutes. Rinse the toasted dal under cold water, then drain it.
Warm the ghee in a sturdy pot set over medium heat. Put in the bay leaf, dried red chilies, green cardamom pods, cinnamon and cloves, and stir until they pop and smell fragrant, about 30 seconds.
Add the ginger and cook for 1 minute, then mix in the tomatoes. Continue cooking, stirring frequently, for 4-5 minutes, until the tomatoes break down and ghee appears around the edges.
Sprinkle in the turmeric, red chili powder, cumin, salt and sugar if you are using it. Let the spices cook for 30 seconds, then fold in the vegetables until evenly coated.
Stir the drained dal into the pot for 1 minute. Add 2 cups (480 ml) hot water and bring to a boil, then turn the heat low, cover and simmer until the dal is partly cooked, 8-10 minutes.
Add the drained rice and the remaining 2 cups (480 ml) hot water. Stir and bring to a gentle boil, then cover and cook over low heat, stirring now and then so it does not catch, until the rice and dal are soft and the mixture is thick but still spoonable, 20-25 minutes. If it becomes too dry before the rice is tender, pour in a little more hot water.
Switch off the heat and fold in the garam masala. Leave covered for 5 minutes before serving.
Regional variant: Bhoger khichuri (ভোগের খিচুড়ি)
This temple-offering style leaves out onion, garlic, ginger and red chili. Whole moong dal replaces split dal; it is cooked with rice, ghee, green peas, cauliflower, a little turmeric and salt until very soft. Served as prasad, it has a gentle, sweet, sattvic character.
Cook's notes
- Gobindobhog rice gives the most authentic small-grain texture; if it is unavailable, basmati is a reliable substitute.
- The toasted dal supplies much of bhuna khichuri's nutty depth, so stir it patiently rather than speeding through toasting.
- For a looser, soupier pot, stir an extra ½ cup (120 ml) hot water in with the rice; for a firmer bhuna style, leave the pot uncovered for the last few minutes.
Serve with
Offer it hot with a fried egg or some beef bhuna on top, finished with extra ghee and crisp begun bhaja (eggplant fritters).
Make ahead and storage
Refrigerate for up to 2 days. Warm it slowly with a splash of hot water and a little ghee, stirring until it turns creamy again.
