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Bangladeshi Bhuna Khichuri

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Bangladeshi bhuna khichuri with golden rice, moong dal, beef, fried onion, and cilantro.
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Bhuna khichuri is a festive Bangladeshi rice-and-lentil dish with a drier, more deeply seasoned finish than everyday khichuri.

Toasted moong dal, slowly cooked beef, and fried onion build warmth while a covered rest keeps the grains tender.

Drain the soaked rice well and use hot liquid so the cooking temperature recovers quickly.

Serving Suggestions

Serve with boiled eggs, cucumber-onion salad, pickles, or a spoonful of plain yogurt.

Bhuna khichuri served with boiled egg and cucumber-onion salad.

Recipe Notes

Prepare the beef base and toasted dal ahead, then cook the rice shortly before serving.

Bangladeshi bhuna khichuri with golden rice, moong dal, beef, fried onion, and cilantro.

Bangladeshi Bhuna Khichuri

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A savory Bangladeshi rice-and-moong-dal dish with tender beef, warm spices, fried onion, and green chile.
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Prep Time 35 minutes
Cook Time 1 hour 10 minutes
Rice soaking 30 minutes
Total Time 2 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Bangladeshi
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Rice and Lentils
  • 1 1/2 cups basmati or kalijira rice rinsed
  • 1 cup split yellow moong dal
  • 4 cups hot water or beef stock
  • 2 whole bay leaves
  • 1 whole cinnamon stick 2 inches long
  • 4 whole green cardamom pods lightly crushed
  • 4 whole cloves
Beef and Seasoning
  • 1 1/2 lb beef chuck cut into small irregular pieces
  • 1 1/2 tsp fine salt divided
  • 1/2 tsp ground black pepper
  • 1/3 cup mustard oil or neutral oil
  • 2 large yellow onions thinly sliced
  • 1 tbsp fresh ginger grated
  • 5 cloves garlic minced
  • 1 tsp ground turmeric
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 4 whole green chiles slit lengthwise
  • 1/2 cup plain yogurt
  • 1/3 cup fresh cilantro roughly chopped

Equipment

  • Large heavy pot with lid
  • Dry skillet
  • Fine-mesh sieve
  • Wooden spoon

Method
 

Prepare:
  1. Soak the rinsed rice for 30 minutes, then drain. Toast the moong dal in a dry skillet over medium heat for 5 to 7 minutes until fragrant and lightly golden; rinse and drain.
  2. Season the beef with 1/2 teaspoon salt and pepper. Heat the oil in a heavy pot and fry the onions until deeply golden. Reserve one-third for serving.
Cook the Beef:
  1. Add beef to the pot and brown in patches. Stir in ginger, garlic, turmeric, cumin, coriander, and half the chiles for 1 minute. Add yogurt and cook for 8 minutes until the mixture looks cohesive.
  2. Add 1 cup hot water, cover, and simmer for 30 to 35 minutes until the beef is nearly tender.
Cook the Khichuri:
  1. Stir in rice, dal, bay, cinnamon, cardamom, cloves, remaining salt, and the remaining 3 cups hot water. Bring to a boil, cover, and cook over low heat for 18 minutes.
  2. Rest covered for 10 minutes. Fluff gently, remove whole spices if desired, and finish with reserved onion, remaining chiles, and cilantro.

Nutrition

Calories: 650kcalCarbohydrates: 72gProtein: 35gFat: 25gSaturated Fat: 7gCholesterol: 95mgSodium: 850mgFiber: 8gSugar: 8g

Notes

  • Toast the dal only until fragrant; very dark lentils can taste bitter.
  • Refrigerate for up to three days and reheat covered with a small splash of water.

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