How to make the perfect Bengali Bhuna khichuri. Bhuna khichuri is a one pot rice and lentil dish popular in Bangladesh and West Bengal. A classic Bengali dish which is favorite among many of us and definitely comfort food. Bhuna khichuri is that hearty dish made with mung beans (daal) and rice cooked in a blend of spices. It’s the perfect dish for cold days or even just lazy days when you want to stay indoors and enjoy a home-style meal.

Growing up I would always prefer my mom make us bhuna khichuri instead of the regular thin and runny khichuri which she made during the month of Ramadan. Well now I enjoy them both, I guess when you grow out of your childhood your taste buds don’t mind different taste and textures. Check out my recipe here for the traditional Bengali thin khichuri.

More about Bengali bhuna khichuri

Bhuna khichuri is of course drier than the regular khichuri although it has a moist texture and is filled with flavors from the dry roasted mung beans, mustard oil, a few spices and ghee. If you can’t get hold of mung beans you can also use red lentils. The red lentils don’t have to be dry roasted like the mung beans. This bhuna khichuri is definitely a lot more a spicier and flavorsome than the regular khichuri. All together these ingredients make the perfect bhuna khichuri with heaps of flavor.

I like to use basmati rice for bhuna khichuri just because it’s readily available. Traditionally bhuna khichuri is made with Kala jeera rice. Kala jeera rice is a smaller grain size of basmati rice and cooks a lot more faster than basmati rice.

Bhuna khichuri can be enjoyed just by itself or with favorites such a dim bhaji, begun bhaja or maach bhaja. Make this bhuna khichuri fresh on the day and enjoy while it’s nice and hot. It’s super yummy and it’s something that everyone will enjoy having! Check out the full recipe below on how to make the perfect Bengali style bhuna khichuri.

How To Make The Perfect Bengali Bhuna khichuri

Recipe by Shema Course: MainsCuisine: BangladeshiDifficulty: Easy

Servings

4

servings

Prep time

5

minutes

Cooking time

30

minutes

Bhuna Khichuri Recipe

Ingredients

• 1/4 cup cooking oil

• 1/4 cup mustard oil

• Whole spices

• 1 tablespoon of whole cumin seeds

• 2 bay leaves

• 2-3 cloves

• 2-3 whole green cardamom

• 1 star anise

• The remaining ingredients

• 1 medium onion thinly sliced

• 2 teaspoons of salt

• 1 tablespoon of ginger paste

• 1 tablespoon of garlic paste

• 1 teaspoon of turmeric powder

• 1 teaspoon of chili powder

• 1/2 teaspoon of coriander powder

• 1/2 teaspoon of cumin powder

• 1/2 teaspoon of garam masala

• 2 cups of basmati rice

• 1 cup of mung beans

• 6 cups of hot water

• 3-4 whole fresh green chilies

• 2 tablespoons of ghee

Directions

• In a small frying pan add in the mung beans and dry roast them for 3-4 minutes on a medium high flame stirring at the same time to make sure the beans do not burn. They should release a nice aroma indicating they are done
• Leave aside and let them cool down
• In a large bowl add in the basmati rice and the cooled down mung beans. Wash and rinse both the rice and beans under tap cold water to get rid of any starch or residue then soak with cold water for 15 -20 minutes
• Meanwhile in a large sauce pot add in cooking oil and mustard oil
• Add in the whole spices and cook on a medium flame for 1-2 minutes
• Add in the sliced onions, cook the onions until they turn nice and brown on a medium high flame, stirring occasionally
• Add in the salt, ginger/garlic paste
• Stir and cook for another 1-2 minutes
• Add in the all the ground spices, turmeric, chili, coriander, cumin and garam masala. The chili powder can be adjusted to preference
• Stir and mix all the ingredients in well. Cook the spices for 1-2 minutes on a medium flame
• Drain the rice and mung beans in a colander and add into the masala
• Stir and mix in well to make sure everything is well incorporated, cook this for another 1-2 minutes on a high flame
• Add in the hot water (the water ratio is double to that of the rice and beans combined, here 6 cups of hot water as the recipe uses 2 cups of rice and 1 cup of beans)
• Stir in well adding the green chilies and let the mixture come to a boil on a high flame
• Then cover and lower the flame all the way down and cook the rice and beans for 20 minutes
• Once cooked uncover and drizzle over with ghee and gently mix up the rice
• Serve hot with dim bhaja, begun bhaja or even maach bhaja!

Notes

• Best served hot. Any leftovers can be stored in a airtight container in the refrigerator for 2-3 days.