Bhuna Khichuri
Rice and moong dal roasted dry in ghee and whole spices before boiling, for a fluffy, grainy pulao-like texture — a monsoon-season comfort food, distinct from the softer, soupier khichdi found across the border.
Vegetarian
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups basmati rice
- 1 cup moong dal (split yellow lentils)
- 3 tbsp ghee
- 1 cinnamon stick
- 4 green cardamom pods
- 4 whole cloves
- 2 bay leaves
- 1 tbsp ginger-garlic paste
- 2 green chilies, slit
- 1 tsp turmeric
- 4 cups hot water
- Salt, to taste
Steps
- Dry-roast the moong dal in a pan until lightly fragrant and golden, then set aside.
- Rinse the rice and let it drain.
- Heat the ghee in a heavy pot and fry the cinnamon, cardamom, cloves, and bay leaves until fragrant.
- Add the ginger-garlic paste and green chilies, and cook for a minute.
- Add the rice and roasted dal, and stir-fry (bhuna) for 4-5 minutes until well coated and lightly toasted.
- Stir in the turmeric and salt, then add the hot water.
- Bring to a boil, then reduce heat, cover, and simmer for 15-18 minutes until the rice is fluffy and dry, not mushy.