andrejthechef
BangladeshRiceLunch

Bhuna Khichuri

Rice and lentils cooked down with spices into a rich, relatively dry khichuri, classically served with beef bhuna or egg.

prep
10 min
cook
30 min
total
40 min
serves
4
level
medium
Bhuna Khichuri, a dish from Across Bangladesh

Bhuna khichuri is Bangladesh's version of the rice-and-lentil comfort dish found across South Asia, cooked until thick and fragrant rather than thin and porridge-like.

It's rarely eaten alone; a side of beef bhuna, fried aubergine or a simple fried egg is what turns it into a full meal.

Part of our 20 best Bangladeshi recipes list.

method

  1. Dry roast the moong dal in a pan over medium heat until lightly golden and fragrant, about 4 minutes, then rinse along with the rice.

  2. Heat the ghee in a heavy pot, and fry the bay leaf, cinnamon and cardamom until fragrant. Add the sliced onion and cook until soft and golden.

  3. Stir in the ginger-garlic paste, cumin, turmeric and chile powder, and cook for a minute until fragrant.

  4. Add the rinsed rice and dal, and stir to coat everything in the spiced ghee.

  5. Pour in the water, add the green chiles and salt, and bring to a boil.

  6. Reduce the heat to low, cover, and cook for 20 to 25 minutes, stirring occasionally, until the rice and dal are soft and the mixture is thick but not soupy.

  7. Let it sit, covered, for 5 minutes before serving, traditionally alongside beef bhuna, fried aubergine or a fried egg.

chef's tips

  • Dry roasting the dal before cooking gives khichuri its characteristic nutty aroma; skipping that step leaves it tasting flatter.
  • Khichuri should hold together, neither as loose as a soup nor as separate-grained as plain rice; stir occasionally rather than leaving it fully untouched.