Name: Bhuni Khichuri recipe by Chitrangada Kundu at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Basmati rice: 1 cup; Yellow lentil (mung dal): 1/2 cup; Onion (finely chopped): 1/4 cup; Ginger (grated): 2 tsp; Cauliflower (cut into florets): 2 cups; Carrot (cubes): 1 cup; Green peas: 1/2 cup; Green chilies: 4-5; Dry red chili: 2; Bay leaves: 2; Cumin: 1 tsp; Cardamom: 2-3; Cinnamon: 1 inch; Cloves: 3-4; Nutmeg (powder): 1/8 tsp; Black pepper powder: 1/2 tsp; Saffron: few strands; Salt to taste; Sugar to taste; Raisins: 1/4 cup; Cashewnuts: 1/4 cup; Ghee: 2 tbsp; Vegetable oil: 2 tbsp; Water: 3 cups

ABOUT Bhuni Khichuri RECIPE

Khichuri is an one pot meal where rice and lentil are cooked together. cooking this particular dish has become a common practice during a rainy monsoon day simply becuase when the roads are waterlogged and it's difficult to go to the market to buy fresh veggies or fish or meat, it's convenient to conjure up a dish with basic ingredients in hand. Moreover, the steaming hot Khichuri warms up the chilly rainy days. Bhuni Khichuri has a texture more of pulao. I cooked the rice and lentil with aromatic spices and assorted vegetables. As the rice and lentil are cooked in ghee with spices then slow cooked to more like pulao, this is called Bhuni Khichuri or Bhuna khichuri.

Ingredients Serving: 4

Basmati rice: 1 cup
Yellow lentil (mung dal): 1/2 cup
Onion (finely chopped): 1/4 cup
Ginger (grated): 2 tsp
Cauliflower (cut into florets): 2 cups
Carrot (cubes): 1 cup
Green peas: 1/2 cup
Green chilies: 4-5
Dry red chili: 2
Bay leaves: 2
Cumin: 1 tsp
Cardamom: 2-3
Cinnamon: 1 inch
Cloves: 3-4
Nutmeg (powder): 1/8 tsp
Black pepper powder: 1/2 tsp
Saffron: few strands
Salt to taste
Sugar to taste
Raisins: 1/4 cup
Cashewnuts: 1/4 cup
Ghee: 2 tbsp
Vegetable oil: 2 tbsp
Water: 3 cups

Instructions

Soak the rice and lentil separately for 30 min. Wash well, drain in excess water. Keep aside.
In a large heavy bottom deep pan, heat a tablespoon of oil and ghee. When hot fry the cashew nuts till brown. Take out and keep aside.
Fry the cauliflower florets and cubed carrots, take out and keep aside.
In the same pan add another tablespoon of oil and ghee. When hot, add bay leaves, dry red chilies, cumin, cardamom, cinnamon, cloves, cook till the cumin changes color. Add the chopped onion and cook till red. Add grated ginger mix well.
Add the soaked rice and lentil, and cook over medium heat for 5-6 mins. Keep stirring gently. The rice and lentil should be fried well. If needed add a teaspoon of ghee.
Add the fried vegetables, green peas, raisins, salt, sugar, nutmeg powder, black pepper powder, saffron strands. Mix well.
Add water (use hot water), let it boil. As the water boil reduce heat, cover and cook for 12-15 mins or till all the water is absorbed. Sprinkle the cashew nuts, little ghee and serve hot with pickled onion and raita.

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