Bhuna Khichuri
Bhuna Khichuri is a fragrant and hearty one-pot rice and lentil dish, often enjoyed during celebrations or on rainy days. It's cooked until the grains are separate and flavorful, rather than soupy. This recipe uses traditional spices to create a comforting and aromatic meal.
An original recipe by Forkin
- Total time
- 1 hr 15 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 546 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1.5 cupbasmati rice, rinsed and soaked for 20 minutes
- 0.5 cupmasoor dal, rinsed and soaked for 20 minutes
- 3 tbspghee
- 2 pcsbay leaf
- 1 pcscinnamon stick, 2-inch (5.1 cm)
- 3 pcsgreen cardamom pod, lightly crushed
- 4 pcsclove
- 1 pcsyellow onion, finely chopped
- 1 tbspginger garlic paste
- 1 tspturmeric powder
- 1 tspcumin powder
- 1 tspcoriander powder
- 2 pcsgreen chili, slit lengthwise
- 1.5 tspsalt
- 3.5 cupwater
garnish
- 2 tbspfresh cilantro, chopped(optional)
Equipment
chopping board · measuring cups · fork · large pot · measuring spoons · wooden spoon · knife
The method
Step by step
- 1
Rinse the basmati rice and masoor dal separately until the water runs clear, then soak them in separate bowls of water for 20 minutes.
About 20 min
Cook’s note: Soaking helps the rice and dal cook evenly and become fluffy.
- 2
Heat the ghee in a large heavy-bottomed pot or Dutch oven over medium heat.
About 1 min
- 3
Add the bay leaves, cinnamon stick, green cardamom pods, and cloves to the hot ghee.
- 4
Sauté the whole spices for about 30 seconds until fragrant.
About 1 min
Cook’s note: Be careful not to burn the spices, as this can make the dish bitter.
- 5
Add the chopped yellow onion and cook until it turns translucent and lightly golden, about 5-7 minutes.
About 7 min
Cook’s note: Stir occasionally to ensure even cooking.
- 6
Stir in the ginger garlic paste and cook for another minute until its raw smell disappears.
About 1 min
- 7
Add the turmeric powder, cumin powder, and coriander powder. Cook for 1 minute, stirring constantly to prevent burning.
About 1 min
Cook’s note: If the spices start to stick, add a tablespoon of water to prevent burning.
- 8
Drain the soaked basmati rice and masoor dal thoroughly.
About 1 min
- 9
Add the drained rice and dal to the pot along with the green chilies and salt.
- 10
Sauté the rice and dal for 3-5 minutes, stirring gently, until they are lightly toasted and coated with the spices.
About 5 min
Cook’s note: This step is crucial for achieving the 'bhuna' (fried/roasted) texture and flavor.
- 11
Pour in the water and bring the mixture to a rolling boil.
About 5 min
- 12
Reduce the heat to low, cover the pot tightly, and let it simmer for 20-25 minutes, or until all the water is absorbed and the rice and dal are cooked through.
About 25 min
Cook’s note: Avoid lifting the lid during this time to retain steam.
- 13
Turn off the heat and let the Bhuna Khichuri rest, covered, for 10 minutes.
About 10 min
Cook’s note: This resting period allows the grains to steam further and become fluffy.
- 14
Gently fluff the Khichuri with a fork.
About 1 min
Cook’s note: Be careful not to mash the grains.
- 15
Garnish with fresh cilantro, if using, and serve hot.
Per serving
Nutrition
- Calories
- 546.3kcal
- Protein
- 14.3g
- Carbs
- 92.5g
- Fat
- 11.8g
- Fibre
- 5.1g
- Sugar
- 2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Bhuna Khichuri in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water, stirring occasionally, until heated through.
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