Entree: Bangladesh – Chittagong – ভুনা খিচুড়ি ➤ Bhuna Khichuri (Spiced Chittagong-style dry khichuri of rice and lentils braised with browned meat and aromatic spices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) ghee or clarified butter
- 2 tbsp (30 ml) vegetable oil
- 2 medium onions, thinly sliced (about 10 oz / 285 g)
- 1 tbsp (15 g) ginger paste or grated fresh ginger
- 1 tbsp (15 g) garlic paste or minced garlic
- 1 tsp (5 g) cumin seeds
- 4 green cardamom pods, lightly crushed
- 1 cinnamon stick (about 2 inches / 5 cm)
- 2 bay leaves
- 1 tsp (5 g) turmeric powder
- 1–2 tsp (2–4 g) red chili powder or to taste
- 1 tsp (4 g) ground coriander
- 1 tsp (4 g) salt, plus more to taste
- 1 cup (200 g) basmati rice, rinsed and drained
- 1 cup (200 g) split yellow moong dal (mung dal), rinsed and drained
- 4 cups (960 ml) water or beef stock
- 1 medium tomato, chopped (about 5 oz / 140 g)
- 1 potato, peeled and cubed (optional) (about 6 oz / 170 g)
- 2 tbsp (30 g) chopped fresh cilantro
- 2 tbsp (30 g) chopped fresh spring onions
- 1–2 green chilies, slit (optional)

Instructions

1. Heat 1 tbsp ghee and the oil in a large heavy-bottomed pot over medium-high heat. Add cumin seeds, cardamom, cinnamon, and bay leaves and fry briefly until aromatic. Add the beef cubes and brown on all sides, about 6–8 minutes; remove and set aside.
2. In the same pot add remaining ghee and sliced onions; fry over medium heat, stirring frequently, until deep golden brown (the bhuna stage), about 12–15 minutes. Add ginger and garlic paste and cook 2 minutes.
3. Return the browned beef to the pot. Stir in turmeric, chili powder, ground coriander, and salt. Cook on medium heat, stirring to coat the meat, until spices are well toasted and oil begins to separate from the mixture, about 6–8 minutes.
4. Add chopped tomato (and potato if using) and cook until tomato softens, about 4 minutes. Stir in rinsed rice and moong dal and mix thoroughly so grains are coated with spice and oil.
5. Pour in water or stock, bring to a boil, then reduce heat to low, cover, and simmer gently until rice and dal are tender and liquid is absorbed, about 20–25 minutes. Check and stir once midway to prevent sticking; add a splash more water if needed.
6. Turn off heat and let rest, covered, for 5 minutes. Fluff with a fork, fold in chopped cilantro, spring onions, and slit green chilies if using. Adjust seasoning and serve hot with pickles or a simple fried egg if desired.