Bhuna khichuri is popularly known as pujor khichuri. This khichuri is mostly cooked for bhog in durga pujo and lakhshmi pujo. Bhuna khichuri goes perfectly with labra, tomato chutney and beguni. Other versions of khichuri has vegetables added to it. But bhuna khichuri is more like rice and moong daal polao.
Course: Main course
Cuisine: Bengali (Indian)
Preparation time: 15 mins
Cook time: 45 mins
- 2 ½ cup of gobindobhog/basmati rice
- 2 ½ cup of moong daal
- 2 bay leaves
- 1 ” cinnamon stick broken into pieces
- 5-6 cardamom pods
- ¼ teaspoon of whole cumin seeds
- 4-5 cloves
- 1 teaspoon of ginger grated
- 3 tablespoons of cooking oil/ ghee
- ½ teaspoon of turmeric powder
- 1 teaspoon of cumin powder
- Salt to taste
- 1 teaspoon of red chili powder
- Hot water
- 10-12 cashew nuts split
- 10-12 raisins soaked in water
- 1 tablespoon of sugar
- Wash the rice and moong daal properly and strain the water. Let the rice and moong daal air-dry.
- Now, take a deep bottomed pan and add the ghee/oil. Fry the cashew and raisins and keep aside.
- Once the oil is hot, add the bay leaves, cinnamon stick, cardamom pods, cloves, whole cumin.
- As you get the aroma of these raw spices, add the rice and moong daal.
- Keep sautéing the rice and moon daal till they change their colour. Do not over fry the rice and lentils.
- Now add about 10 cups (double of rice+daal) of hot water. Add salt, cumin powder, turmeric powder and red chili powder. Cook the rice on medium flame till it starts boiling.
- Once the water begins to boil, lower the flame and cook the khichudi on mid low flame.
- Cook till all the water is evaporated and the rice and lentils are completely cooked.
- Add the sugar, raisins and cashews and mix them gently with the rice and moong daal.
- If you have cooked in vegetable oil, you can add about 1 tablespoon of ghee at this point for the aroma of ghee in the khichuri.
- Serve the khichuri hot with labrar torkari, begun bhaja and tomato amsotto chutney.
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