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Bhuna Khichuri

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Ingredients

Adjust Servings:

	1 cup Basmati rice
	1/2 cup split yellow moong dal (lentils)
	2 tablespoons ghee (clarified butter)
	1 large onion, thinly sliced
	2 green chilies, slit
	1 teaspoon ginger-garlic paste
	1 bay leaf
	3 green cardamom pods
	1-inch cinnamon stick
	5 cloves
	1/2 teaspoon cumin seeds
	1/2 teaspoon turmeric powder
	1 teaspoon garam masala
	Salt to taste
	3 cups water
	Fresh coriander leaves (optional) for garnishing

Nutritional information

250-300 kcal

Calories

45-50 g

Carbohydrates

8-10 g

Protein

8-10 g

Fat

3-4 g

Fiber

1-2 g

Sugar

300-400 mg

Sodium

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Bhuna Khichuri

Name: Bhuna Khichuri
Yield: 4 Servings
Cuisine: Bangladeshi
Ingredients: Basmati rice: 1 cup; split yellow moong dal (lentils): 1/2 cup; ghee (clarified butter): 2 tablespoons; onion, thinly sliced: 1 large; green chilies, slit: 2; ginger-garlic paste: 1 teaspoon; bay leaf: 1; green cardamom pods: 3; cinnamon stick: 1-inch; cloves: 5; cumin seeds: 1/2 teaspoon; turmeric powder: 1/2 teaspoon; garam masala: 1 teaspoon; Salt to taste; water: 3 cups; Fresh coriander leaves (optional) for garnishing

Aromatic, spiced rice and lentil dish

Features:

Cuisine:

Bangladeshi

Bhuna Khichuri is a savory, spiced rice and lentil dish from Bengali cuisine, cooked with aromatic spices like cardamom, cinnamon, and cloves. Made with basmati rice and moong dal, it's often prepared during the monsoon or festive occasions. This comforting dish is rich in flavor and usually served with fried eggplant, chutney, or curry.

35-45 minutes
Serves 4
Medium

Ingredients

1 cup Basmati rice
1/2 cup split yellow moong dal (lentils)
2 tablespoons ghee (clarified butter)
1 large onion, thinly sliced
2 green chilies, slit
1 teaspoon ginger-garlic paste
1 bay leaf
3 green cardamom pods
1-inch cinnamon stick
5 cloves
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
3 cups water
Fresh coriander leaves (optional) for garnishing

Directions

Bhuna Khichuri is a traditional Bengali dish that combines basmati rice and moong dal (yellow lentils) with a blend of aromatic spices. It is a comforting and hearty meal often enjoyed during the monsoon season or on special occasions. The dish is prepared by sautéing onions, ginger-garlic paste, and green chilies in ghee, followed by the addition of whole spices such as cardamom, cinnamon, and cloves. This is then combined with soaked rice and lentils, simmered in water, and flavored with turmeric and garam masala.

The result is a warm, flavorful dish that balances the richness of ghee with the earthiness of the lentils and the fragrance of the spices. Bhuna Khichuri is typically served with a variety of side dishes, including crispy beguni (fried eggplant fritters), chutney, or yogurt salad. It pairs exceptionally well with shorshe maach (mustard fish) or a rich mutton curry, making it a perfect comfort food to enjoy with family and friends. Whether you’re looking for a filling meal or a cozy dish to share with loved ones, Bhuna Khichuri is sure to satisfy your cravings.

Note: The nutritional information provided is an estimate and may vary based on ingredients, portion sizes, and cooking methods. For more accurate details, it’s recommended to use specific ingredients and tools suited to your dietary needs. Always consult with a nutritionist or healthcare professional for personalized advice.

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Steps

1 Done	Prepare the Rice and Lentils Wash the rice and moong dal together under cold water until the water runs clear. Soak them for about 15-20 minutes, then drain.
2 Done	Tempering Spices Heat the ghee in a large pot or pressure cooker over medium heat. Once hot, add the bay leaf, cardamom, cinnamon stick, cloves, and cumin seeds. Let them splutter for a few seconds.
3 Done	Sauté Onions and Aromatics Add the sliced onions and sauté until golden brown and caramelized. Stir occasionally to avoid burning. Add the ginger-garlic paste and green chilies, and sauté for another minute until fragrant.
4 Done	Add Spices Sprinkle in the turmeric powder and garam masala. Stir well to coat the onions and spices evenly.
5 Done	Cook Rice and Lentils Add the drained rice and dal to the pot. Stir gently to mix with the spices. Pour in the water and add salt. Stir everything to combine.
6 Done	Simmer or Pressure Cook If using a pot, cover and cook on low heat for about 20-25 minutes until the rice and lentils are soft and fully cooked, and the water is absorbed. If using a pressure cooker, close the lid and cook for 2 whistles, then let it release the pressure naturally.
7 Done	Final Touches Once cooked, fluff the khichuri with a fork. If desired, drizzle a little extra ghee on top for added flavor. Garnish with fresh coriander leaves.
8 Done	Serving Serve the Bhuna Khichuri hot with side dishes like beguni (fried eggplant fritters), chutney, or a simple yogurt salad for a complete meal. It also pairs wonderfully with shorshe maach (mustard fish) or mutton curry.

Purnima

Hi! I’m Purnima, a food lover who enjoys cooking traditional Bangladeshi dishes. I believe in the beauty of homemade meals and love sharing simple, flavorful recipes that bring comfort and joy. Through Pungu’s Kitchen, I hope to inspire others to explore and enjoy authentic home cooking.