Murgir Bhuna Khichuri|| Bangladeshi Murgir Khichuri

Khichuri has always been my man’s favorite dish. You ask him any day to choose between khichuri and biriyani, he would blindly choose khichuri over biriyani. During monsoon, even if the sky just turns dark, he demands for khichuri.

Sunday always calls for meat in my kitchen. This Sunday, while it was raining heavily and I was busy with some of my office work, the best meal I could think of was a one pot meal, which would be quick and satisfying. Therefore, decided to prepare Murgir Bhuna khichuri.
Work schedule of a researcher is often erratic. Working late and during weekends is customary and particularly for a couple of weeks now, my schedule has really been tough. But for all of us in the house, including my 3 yrs old son, food is a passion. In such circumstances, these one pot meals serve as a savior for me.

Step by step instructions to prepare Murgir Bhuna Khichuri

Marinate the chicken with salt, ginger paste, garlic paste, onion paste, cumin powder, coriander powder, red chili powder, garam masala powder, turmeric powder and let it sit for 3-4 hours.

Wash the rice, dry roasted moong daal and masoor daal and soak them in water for about half an hour . Drain all the excess water and keep it aside.

In a pan/kadai, add 2 tablespoons of oil and heat it. Once the oil is hot, add the marinated chicken to the pan and fry the chicken pieces on both the sides.

Keep the chicken pieces aside. At this point, I had also fried my beresta. Initially, I fried the onion slices and then in the same oil fried the chicken.

Now, add two tablespoons of oil to the kadai and heat it. Once the oil is hot, temper the oil with cinnamon stick, cardamom, cloves, bay leaves, black pepper and cumin seeds.

Now, add the sliced onions to the kadai and saute them till translucent. Do not brown them.

Add the rice to the kadai and saute them till the rice and the lentils changes their colour.

Then, add the ginger and garlic paste, salt, turmeric powder and cumin powder and give a hearty mix.

Add about 2 cups of warm water to the kadai followed by the chicken pieces.

Cook till the rice and lentils are completely cooked. You can add warm water if necessary but do not add a lot. This khichuri will not be runny. Add two tablespoons of ghee and garam masala to the kadai and turn off the flame.

Let the khichuri rest for 15 mintes covered and serve.

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