I believe the term “Bhuni” is derived from “Bhuno,” which refers to roasting or cooking the main ingredient of a dish over moderate heat with spices and a minimal amount of water. This concept is akin to cooking Bhuni Khichuri.

Khichuri is the ultimate comfort food. If you’re Bengali, you’d prefer Khichuri over Biryani on a rainy day, isn’t it? To us, a plate of steaming hot Khichuri accompanied by an Omelet or with a few pieces of Ilish mach bhaja (fried Hilsa fish) is the most desired meal in the monsoon. When I woke up this morning, and I saw from my bedroom window that it was raining outside, the only thing that came to my mind was cooking Khichuri for lunch. The happiness was doubled because I had some Hilsa in the freezer. So, it was a delightful lunch with with Bhuni khichuri, papad, fried Hilsa pieces and a dollop of my homemade mango pickle.

This version of Khichuri is a bit different than the usual Gobindobhog Chal er Khichuri. This has garlic in it followed by some other spices which make it more delicious than our regular version of onion-garlic-free Khichuri. Some people also include onions. But I don’t like onions in my Bhuni Khichuri, it’s a personal preference though. A well-prepared Bhuni Khichuri should have a drier consistency with distinct grains of dal and rice. I’m sharing my version here, hope you’ll enjoy cooking it for family and friends. 🙂

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Bhuni Khichuri

Bhuni Khichuri has a drier consistency which sets it apart from the usual versions of Khichuri. The addition of certain spices makes it the most desired Monsoon food.

Course Main Course

Cuisine Indian

Keyword gluten-free

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4 People

Author Chandrima

Ingredients

• 1 cup- Gobindobhog Chal (read note)
• 1 cup- Yellow Moong dal
• 1/4 tsp- Cumin seeds
• 1/2 tsp- Turmeric powder
• 2- Bay leaves
• 2- Whole dry red chili
• 1/4 cup- Peas
• 3- Potatoes (medium sized)
• 3-4- Green Chillies (slitted)
• Salt to taste
• 1/2 tbsp- Ginger paste
• 3/4 tsp- Garlic paste
• 1/2 tsp- Cumin powder
• 1/2 tsp- Coriander powder
• 2 ½ tbsp- Sugar (adjust as per your taste)
• 1/4 tsp- Garam masala powder
• Mustard oil
• 1 ½ tbsp- Ghee/Clarified butter

Instructions

1. Peel the potatoes, and cut into two equal halves horizontally. Wash and keep aside.

2. Take a pan, dry fry the moong dal over medium heat until golden brown in colour. Care should be taken not to burn the dal, stir continuously. Remove from the heat. Wash the dal and keep aside.

3. In a deep bottomed pan put the washed rice, dal, water, salt, potatoes, green chillies, and 1tsp oil. Let the rice and dal cook together. When it is half cooked, take another pan and add 2 tbsp oil. Temper with dry red chillies, bay leaves and cumin seeds. 

4. Add ginger garlic paste, turmeric powder, cumin powder, and coriander powder into this. Mix and stir for a minute. 

5. Add this masala and peas into the khichuri and mix well. Check to see if the water is sufficient to boil the rice and dal. If required you can add more water, but don’t overdo with the water part because this khichuri is supposed to be dryish, not watery. 

6. Now check after 10-12 minutes, the grains of rice and dal should be firm but at the same time, it should get mashed when pressed. Add ghee, sugar and garam masala powder. Mix and cook for 2-3 minutes more. Remove from the heat. Keep it covered after cooking to get the nice aroma when you are going to have this.

7. Serve hot with Beguni, fried fish, papad, omelette, crisp fried potatoes whatever you like.

Recipe Notes

• Gobindobhog is a small grain fragrant rice variety, used for Bengali cooking.
• If Gobindobhog rice is not available, then basmati rice can be used for Bhuni khichuri.
• You can cook this khichuri with mutton keema.
• You can add medium sized sautéed cauliflower florets into this.
• Peanuts, raisins or cashews can also be added.