Bhuna Khichuri (Bengali Rice and Lentils)
s Khichuri is a Bengali dish once considered comfort food for the poor but now a delicacy served warm in the monsoon rain. Like the similar khichdi, the core ingredients are rice and lentils, but different variations exist, some adding vegetables, poultry or meat and named accordingly (e. g. sabji khichuri for vegetable). Here is the recipe for the popular Bhuna Khichuri, which is is romantic and especially suited for a rainy day. Serve warm with Bengal fish curry and chutney as a condiment.
Source and licence
"Bhuna Khichuri (Bengali Rice and Lentils)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Bhuna_Khichuri_(Bengali_Rice_and_Lentils), revision 4630283), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Bhuna_Khichuri_(Bengali_Rice_and_Lentils)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630283
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
India. Associated with India by FoodStudio's reading of the page's title and categories (confidence 0.6). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.
Ingredients
- 1 cup white fragrant rice (e.g Basmati rice or short-grained pilau rice)
- 1 cup green gram or red split lentils
- ½ cup split dried chickpeas (preferably Bengal variety; optional)
- ½ cup garden peas (optional)
- 2 tablespoons butter (preferably ghee)
- ½ teaspoon turmeric powder
- 2 whole green chiles, slit in the middle and optionally de-seeded
- Salt to taste
- 4 cups water for boiling
- 2 bay leaves
- 4 green cardamom pods
- 4 whole cloves
- 2 sticks of cinnamon 1 inch long
- ¼ teaspoon cumin seeds
- 2 cm piece of ginger, finely chopped
- 1 medium or 2 small onions, thinly sliced
- 2 tablespoons butter preferably ghee
- 1 bunch coarsely chopped fresh coriander leaves
Method
- Rinse rice, lentils, and chickpeas separately in cold water.
- Dry rice in a colander or on a flat surface.
- Leave lentils and chickpeas to soak in water for 30 minutes.
- Drain lentils and chickpeas, then roast them briefly until they emit an aroma; set aside to cool.
- Heat water in a kettle to use later. Keep warm but not boiling.
- Semi-crush cardamom, cinnamon, and cloves.
- Heat 2 tbsp butter in a heavy-based pan over medium heat. Add bay leaf and semi-crushed spices in; once they start to sputter, add sliced ginger and cumin. Stir for 1–2 minutes until ginger has a nutty aroma.
- Add green chili and garden peas, and stir once or twice.
- Add rice to the mixture and stir gently for 2–3 minutes, making sure the oil coats it thoroughly.
- Add lentils, chickpeas and salt; stir again for 1–2 more minutes
- Add hot water to the pan. The level of water should be about 1 inch above the mixture. Lower the heat slightly, cover, and simmer until done. Check regularly to make sure rice does not burn at the bottom. Rice and lentils are done when there is no hard part in rice, it is medium firm, each one is easily separable, but not very soft or sticky. This should take around 10 minutes.
- While the rice is simmering, heat the remaining butter in a separate frying pan. Fry the onion on a medium heat until it starts to brown.
- When rice mixture is done, top with onion and accompanying oil. Garnish with coriander.
- Turn down the heat to the lowest and cover until served which should not take long.