Bhuna Khichuri (Bengali Rice and Lentils)
Few bengali recipes are as satisfying as a well-made Bhuna Khichuri (Bengali Rice and Lentils). The star here is white fragrant rice, supported by a short list of everyday ingredients. Low and slow is the secret — the longer simmer lets white fragrant rice soften and the flavours deepen. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Cook 50 min
- Total 50 min
- Serves 2
- Level Medium
Ingredients
- 1 cup White fragrant rice, e.g Basmati rice or short-grained pilau rice
- 1 cup Green gram or red split lentils
- ½ cup Split dried chickpeas, preferably Bengal variety; optional
- ½ cup Garden peas, optional
- 2 tbsp Butter, preferably ghee
- ½ tsp Turmeric powder
- 2 Whole green chiles, slit in the middle and optionally de-seeded
- Salt
- 4 cup Water for boiling
- 2 Bay Leaves
- 4 Green cardamom pods
- 4 Whole cloves
- 2 stick Cinnamon 1 inch long
- ¼ tsp Cumin Seeds
- 2 Cm piece of ginger, finely chopped
- 1 medium Or 2 small onions, thinly sliced
- 2 tbsp Butter preferably ghee
- 1 bunch Coarsely chopped fresh coriander leaves
Method
- Rinse rice, lentils, and chickpeas separately in cold water.
- Dry rice in a colander or on a flat surface.
- Leave lentils and chickpeas to soak in water for 30 minutes.
- Drain lentils and chickpeas, then roast them briefly until they emit an aroma; set aside to cool.
- Heat water in a kettle to use later. Keep warm but not boiling.
- Semi-crush cardamom, cinnamon, and cloves.
- Heat 2 tbsp butter in a heavy-based pan over medium heat. Add bay leaf and semi-crushed spices in; once they start to sputter, add sliced ginger and cumin. Stir for 1–2 minutes until ginger has a nutty aroma.
- Add green chili and garden peas, and stir once or twice.
- Add rice to the mixture and stir gently for 2–3 minutes, making sure the oil coats it thoroughly.
- Add lentils, chickpeas and salt; stir again for 1–2 more minutes
- Add hot water to the pan. The level of water should be about 1 inch above the mixture. Lower the heat slightly, cover, and simmer until done. Check regularly to make sure rice does not burn at the bottom. Rice and lentils are done when there is no hard part in rice, it is medium firm, each one is easily separable, but not very soft or sticky. This should take around 10 minutes.
- While the rice is simmering, heat the remaining butter in a separate frying pan. Fry the onion on a medium heat until it starts to brown.
- When rice mixture is done, top with onion and accompanying oil. Garnish with coriander.
- Turn down the heat to the lowest and cover until served which should not take long.
Tips for the best Bhuna Khichuri (Bengali Rice and Lentils)
- Let the lentil come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Read the whole method before you start and measure out the 18 ingredients first — it keeps the pace relaxed once the heat is on.
- This is a 14-step recipe, so set up your workspace in the order the steps use it.
Variations
- Fusion twist: keep the method but swap the spices for your own favourites — the Indian base takes well to it.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
Serving ideas
Pair with jeera rice, a simple salad of onion and cucumber, and lemon wedges.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
How many people does this Bhuna Khichuri (Bengali Rice and Lentils) recipe serve?
As written it serves 2. The quantities scale up or down in a straight line, so double everything for 2×2.
Is Bhuna Khichuri (Bengali Rice and Lentils) vegetarian?
Yes — this version is vegetarian and kosher for passover and halal as written. Always check packaged ingredients if you have strict requirements.
Is this Bhuna Khichuri (Bengali Rice and Lentils) recipe hard to make?
It is rated hard: 18 ingredients and 14 steps. Follow the order and the tips above and it is very forgiving.
How long does Bhuna Khichuri (Bengali Rice and Lentils) take to make?
About 50 minutes in total — roughly under an hour of preparation and 50 minutes of cooking.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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