A rich, slow-cooked one-pot dish of rice and lentils with aromatic spices, ghee, and caramelized onions — Bangladesh's ultimate rainy-day comfort food.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep serving bowl
Garnishes: fried onions, boiled eggs, ghee drizzle
Accompaniments: begun bhaja, beef bhuna, omelette
Instructions
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1
Heat ghee and fry onions until deep brown and caramelized, about 12 min. Remove half for garnish.
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2
Add whole spices to remaining onions, fry 1 min until fragrant.
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3
Add ginger-garlic paste, turmeric, cumin, and green chillies. Cook 2 min.
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4
Add drained rice and dal. Stir to coat in spices for 3 min.
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5
Add water, salt, and garam masala. Bring to a boil, then cover tightly and simmer on lowest heat for 25 min.
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6
Let rest covered 10 min. Fluff and top with reserved fried onions.
Did You Know?
In Bangladesh, the sound of rain is practically synonymous with khichuri — families immediately plan to cook it when monsoon rains begin.
Chef's Notes
Equipment Tips
- heavy-bottomed pot
- wooden spoon
Garnishing
fried onions, boiled eggs, ghee drizzle
Accompaniments
begun bhaja, beef bhuna, omelette
The Story Behind Bhuna Khichuri
Khichuri is one of the oldest dishes in the subcontinent, with references dating back to the 14th century. The bhuna (dry-fried) version is distinctly Bangladeshi, richer and more aromatic than the porridge-like Indian khichdi. It is the traditional dish served at Durga Puja celebrations and the default rainy-season comfort food across Bangladesh.
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