Aromatic Bangladeshi Bhuna Khichuri
Rice and Lentils Infused with Fragrant Spices
A comforting one-pot dish combining rice, lentils, and spices for a hearty meal.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Rice and Lentils
For the Spice Mix
For the Aromatics
For the Vegetables
Preparation
Preparing the Spice Mix
Toast spices
Toast cumin seeds, coriander seeds, cardamom pods, and cinnamon stick in a pan over low heat until fragrant.
Ensure spices do not burn during toasting.
Grind spices
Grind the toasted spices into a fine powder.
Set aside
Set aside the spice mix for later use.
Preparing the Rice and Lentils
Rinse and soak rice
Rinse the basmati rice until the water runs clear, soak for 20 minutes, then drain.
Rinse rice thoroughly to remove excess starch for fluffier results.
Rinse and soak lentils
Rinse the red lentils and soak separately for 20 minutes, then drain.
Combine rice and lentils
Combine rice and lentils in a bowl and set aside.
Cooking Process
Sauté aromatics
Heat oil in a large pot, add sliced onions, and cook until golden brown. Add garlic, ginger, and green chilies, and sauté for 2 minutes.
Build flavors
Add the ground spice mix and diced vegetables to the pot, stirring to coat the vegetables well with spices.
Simmer rice and lentils
Add the soaked rice and lentils to the pot, pour in 3 cups of water, and bring to a boil. Reduce heat to simmer, cover, and cook until all water is absorbed and rice is tender.
Plating & Serving
Aromatic Bangladeshi Bhuna Khichuri
Aromatic Bangladeshi Bhuna Khichuri
Serving
Serve the Bhuna Khichuri hot, garnished with fresh coriander leaves.