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.
Recipe Notes
Prepare the beef base and toasted dal ahead, then cook the rice shortly before serving.
Bangladeshi Bhuna Khichuri
A savory Bangladeshi rice-and-moong-dal dish with tender beef, warm spices, fried onion, and green chile.
Equipment
- Large heavy pot with lid
- Dry skillet
- Fine-mesh sieve
- Wooden spoon
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
Instructions
Prepare:
- 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.
- 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:
- 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.
- Add 1 cup hot water, cover, and simmer for 30 to 35 minutes until the beef is nearly tender.
Cook the Khichuri:
- 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.
- Rest covered for 10 minutes. Fluff gently, remove whole spices if desired, and finish with reserved onion, remaining chiles, and cilantro.
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.
Nutrition
Calories: 650kcalCarbohydrates: 72gProtein: 35gFat: 25gSaturated Fat: 7gCholesterol: 95mgSodium: 850mgFiber: 8gSugar: 8g