Entree: Bangladesh – Bengali River Delta – ভুনা খিচুড়ি ➤ Bhuna Khichuri (Spiced Bengali rice-and-lentil pilaf cooked with sautéed spices, vegetables, and fried onions)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 1 1/2 cups (300 g) basmati rice, rinsed and drained
- 1 cup (200 g) split yellow mung dal (moong dal), rinsed
- 4 tbsp (60 ml) ghee or vegetable oil
- 2 medium onions, thinly sliced
- 1 large onion, thinly sliced for frying (birista)
- 1 tbsp (15 g) grated fresh ginger
- 4 cloves (12 g) garlic, minced
- 2 green chilies, slit lengthwise
- 1 tsp (5 g) cumin seeds
- 1 bay leaf
- 1 small cinnamon stick (about 1 inch / 2.5 cm)
- 4 green cardamom pods, lightly crushed
- 4 whole cloves
- 1/2 tsp (2 g) turmeric powder
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 cup (240 g) chopped tomatoes (fresh or canned)
- 1 medium potato, peeled and diced (about 6 oz / 170 g)
- 1/2 cup (75 g) frozen or fresh green peas
- 4 cups (960 ml) water or light vegetable/chicken broth
- 1 1/2 tsp (8 g) salt, or to taste
- 2 tbsp (30 ml) lemon juice (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish (optional)

Instructions

1. Prepare the birista: heat 1/2 cup (120 ml) vegetable oil in a heavy skillet over medium heat. Add the large sliced onion and fry, stirring frequently, until deeply golden-brown and crisp, 10–15 minutes. Drain on paper towels and set aside.
2. In a large heavy-bottomed pot, heat 4 tbsp (60 ml) ghee or oil over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cardamom, and cloves; fry 30–45 seconds until fragrant.
3. Add the 2 medium sliced onions and sauté until soft and beginning to brown, 6–8 minutes. Stir in the ginger, garlic, and green chilies and cook 1–2 minutes more.
4. Mix in turmeric, ground coriander, and red chili powder; cook 30 seconds to bloom the spices. Add chopped tomatoes and cook until they soften and oil separates slightly, about 4–5 minutes.
5. Add the rinsed rice and mung dal to the pot and stir to coat with the spiced tomato-onion mixture for 1–2 minutes.
6. Add diced potato, green peas, water or broth, and salt. Bring to a gentle boil, then reduce heat to low, cover partially, and simmer until rice, dal, and potatoes are tender and most liquid is absorbed, about 20–25 minutes. Stir once gently midway to prevent sticking.
7. When cooked, check seasoning and adjust salt. If desired, stir in 2 tbsp (30 ml) lemon juice and 1–2 tbsp (15–30 ml) ghee for extra richness.
8. Transfer to a serving bowl, top generously with the birista (fried onions) and sprinkle chopped cilantro. Serve hot with yogurt or pickles if desired.