Entree: Bangladesh – Dhaka & Central Bangladesh – ভুনা খিচুড়ি ➤ Bhuna Khichuri (Hearty Bengali rice-and-lentil pilaf slow-cooked with spices and finished browned with meat and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 3 tbsp (45 ml) ghee or vegetable oil
- 1 lb (454 g) beef, cut into 1-inch pieces
- 2 large onions, thinly sliced, about 10 oz (280 g)
- 2 tbsp (30 g) ginger-garlic paste
- 4 green chilies, slit lengthwise
- 1 large tomato, chopped, about 6 oz (170 g)
- 2 medium potatoes, peeled and cubed, about 10 oz (280 g)
- 2 cups (370 g) basmati rice, rinsed until water runs clear
- 1/2 cup (100 g) split yellow mung dal (moong dal) or red lentils
- 1 tsp (5 g) turmeric powder
- 1 tbsp (8 g) ground coriander
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (5 g) garam masala
- 2 bay leaves
- 4 whole green cardamom pods
- 1 small stick cinnamon
- 4 whole cloves
- 1 tsp (5 g) cumin seeds
- 6 cups (1.4 L) water or enough to cook rice and dal with meat
- 1 1/2 tsp (9 g) salt, adjust to taste
- 1/4 cup (15 g) fresh cilantro, chopped
- 1/3 cup (60 g) fried onions (birista) for garnish
- 1 tbsp (15 ml) lemon juice (optional)

Instructions

1. Heat the ghee or oil in a large heavy-bottomed pot over medium heat. Add bay leaves, cardamom, cinnamon, cloves, and cumin seeds; fry until fragrant, about 30 seconds.
2. Add the sliced onions and cook, stirring, until deep golden brown, about 12–15 minutes. Remove half the onions and set aside for garnish.
3. Add ginger-garlic paste and green chilies to the pot; sauté 1–2 minutes until raw aroma dissipates.
4. Add the beef pieces and increase heat to medium-high; sear and brown the meat well, stirring frequently so spices coat the meat (this is the bhuna stage), about 8–10 minutes.
5. Stir in turmeric, ground coriander, red chili powder, and tomatoes; cook until tomatoes break down and oil separates from the masala, about 6–8 minutes.
6. Add the cubed potatoes, rinsed rice, and mung dal; mix gently to combine with the masala so grains are coated.
7. Pour in the water and add salt; bring to a boil, then reduce heat to low, cover, and simmer until rice, dal, and meat are tender and liquid is absorbed, about 20–25 minutes. Check and add a little more hot water if needed.
8. Once cooked, sprinkle garam masala, fold gently, and let rest covered off heat for 5 minutes to steam.
9. Fluff the khichuri with a fork, stir in lemon juice if using, and transfer to a serving dish. Top with reserved fried onions and chopped cilantro before serving.