Entree: Bangladesh – Sylhet – ভুনা খিচুড়ি ➤ Bhuna Khichuri (Spiced Sylheti rice and lentils cooked with browned meat and aromatic spices)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 40 min

Total 1 hr 15 min

Ingredients

- 3 tbsp (45 ml) ghee or vegetable oil
- 1 lb (454 g) beef chuck, boneless, cut into 1/2-inch (1.3 cm) cubes
- 2 cups (400 g) basmati rice, rinsed and drained
- 1 cup (200 g) split yellow moong dal, rinsed
- 2 large onions, thinly sliced (about 10 oz / 280 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 green chilies, slit lengthwise
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1/2 cup (120 g) plain yogurt
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) red chili powder (adjust to taste)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) garam masala
- 1 cinnamon stick
- 3 green cardamom pods, lightly crushed
- 4 whole cloves
- 1 bay leaf
- 6 cups (1.4 L) water or light beef stock
- 2 tsp (10 g) salt, or to taste
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) fresh cilantro leaves, chopped, for garnish
- 1/2 cup (75 g) fried onions (birista) for garnish

Instructions

1. Heat 2 tbsp ghee or oil in a heavy-bottomed pot over medium-high heat. Add the beef cubes and brown on all sides until deeply caramelized, about 6–8 minutes. Remove and set aside.
2. In the same pot add remaining 1 tbsp ghee or oil. Add sliced onions and cook over medium heat until golden brown and beginning to crisp, about 10–12 minutes.
3. Add garlic, ginger, green chilies, cinnamon stick, cardamom, cloves, and bay leaf; sauté 1–2 minutes until fragrant.
4. Stir in turmeric, red chili powder, cumin, and coriander. Cook spices for 30–45 seconds, then add chopped tomatoes and cook until tomatoes break down and oil begins to separate, about 4–5 minutes.
5. Return browned beef to the pot; add yogurt and cook 3–4 minutes, stirring to deglaze and coat meat with spices.
6. Add rinsed rice and moong dal, stirring to combine and coat with the spiced mixture. Pour in 6 cups water or stock and add salt. Bring to a gentle boil.
7. Reduce heat to low, cover, and simmer until rice and dal are tender and mixture is creamy, about 25–30 minutes. Stir once gently halfway through to prevent sticking; add a splash of water if it becomes too dry.
8. Stir in garam masala and lemon juice, adjust salt and heat. Remove whole spices (cinnamon, cardamom pods, cloves, bay leaf) if desired.
9. Serve hot topped with fried onions and chopped cilantro. Offer extra ghee and lemon wedges on the side.