Bhuna Khichuri

ভুনা খিচুড়ি · Bhuna Khichuri

Ingredients12

• short-grain rice250 g
• split moong dal100 g
• ghee3 tbsp
• onion1 large
• ginger paste1 tbsp
• garlic paste1 tsp
• green chilies3
• cumin seeds1 tsp
• bay leaves2
• turmeric powder1/2 tsp
• salt1 tsp
• water700 ml

Method

1. Rinse the rice and moong dal together until the water runs clearer, then drain well.
2. Heat ghee in a heavy pot, add cumin seeds and bay leaves, and fry until fragrant.
3. Add thinly sliced onion and cook until deep golden brown.
4. Stir in ginger paste, garlic paste, slit green chilies, and turmeric, and fry for a minute.
5. Add the drained rice and dal and bhuna (fry) over medium heat for 4–5 minutes until the grains look glossy and separate.
6. Pour in water and salt, bring to a boil, then cover and cook on low heat until the liquid is absorbed and the grains are tender but not mushy, about 18–20 minutes.
7. Rest covered off the heat for 5 minutes, then fluff gently and serve hot.