Print

Bhuna Khichuri

Bhuna Khichuri Recipe - featured image
Print Recipe

A traditional Bangladeshi spiced rice and lentils dish featuring caramelized onions and aromatic whole spices, delivering a comforting and flavorful meal.

Ingredients

Scale
  • 1 cup (200g) basmati rice, rinsed well
  • ½ cup (100g) red lentils (masoor dal), washed
  • 2 medium onions, thinly sliced
  • 4 garlic cloves, minced
  • 1-inch piece ginger, grated
  • 2 green chilies, slit
  • 2 bay leaves
  • 4 cardamom pods
  • 4 cloves
  • 1 cinnamon stick (2-inch)
  • 1 star anise
  • ½ tsp ground turmeric
  • 1 tsp cumin seeds
  • 3 tbsp ghee or oil
  • Salt to taste (start with 1 tsp)
  • 3 cups (720ml) water or stock
  • Handful fresh coriander leaves, chopped
  • Optional: fried onions for topping

Instructions

  1. Rinse 1 cup basmati rice and ½ cup red lentils separately under cold water until water runs clear. Soak rice for 20 minutes, then drain.
  2. Heat 3 tbsp ghee or oil in a heavy-bottomed pot over medium heat. Add 1 tsp cumin seeds and whole spices (4 cardamom pods, 4 cloves, 1 cinnamon stick, 1 star anise, 2 bay leaves). Sizzle for about 1 minute until fragrant.
  3. Add 2 thinly sliced onions and cook, stirring frequently, until golden brown and caramelized (15-20 minutes). Lower heat and add a splash of water if onions start sticking.
  4. Stir in 4 minced garlic cloves, 1-inch grated ginger, and 2 slit green chilies. Cook for 2-3 minutes until raw smell disappears.
  5. Sprinkle ½ tsp turmeric and a pinch of salt. Mix well to coat onions and aromatics.
  6. Add drained rice and lentils. Stir gently for 2-3 minutes to toast lightly in the spiced onion mixture.
  7. Add 3 cups water or stock. Stir gently to combine. Increase heat to bring to a boil.
  8. Once boiling, reduce heat to low, cover with a tight-fitting lid, and cook for 20-25 minutes. Avoid opening lid frequently.
  9. Check if rice and lentils are tender and water absorbed. If not, cover and cook another 5 minutes. Texture should be fluffy but moist.
  10. Remove from heat and let rest covered for 5 minutes. Fluff gently with a fork. Garnish with chopped coriander leaves and fried onions if desired.

Notes

Do not rush caramelizing onions; patience is key for flavor. Soak rice for fluffier grains. Adjust water quantity if rice turns sticky. For spicier version, add extra green chili or red chili powder. Can prepare onions in advance and refrigerate up to 2 days. Leftovers store well refrigerated for 3 days or frozen for up to a month.

Nutrition

Keywords: Bhuna Khichuri, spiced rice, lentils, comfort food, Bangladeshi recipe, caramelized onions, whole spices, easy khichuri

Find it online: https://flurpchef.com/bhuna-khichuri-recipe-easy-spiced-rice-lentils-comfort-food-guide/