Bhuna Khichuri Recipe

Bhuna Khichuri Recipe

It’s been raining a lot lately. When it pours on outside, with dark clouds blocking the sun, Bengalis crave for khichuri. A piping hot plate of khichuri is just what the heart desires when we come home soaked from the rain.

Some ‘monsoon’ songs in the background, and a quick nap, if one can squeeze it in, is the definition of a classic rainy day for us. And rain is almost synonymous with eating khichuri for Bengalis. It is the ultimate comfort food for rainy days, or any day when we need a pick-up!

Bengalis have a very soft spot for this one-pot rice dish. The aromas of rice and dal (lentils) flavored with ghee are intricately intertwined with the smell of the wet earth fresh from the raindrops. In Bangladesh, khichuri is usually served with fried hilsha, fried brinjal, beef, chicken or egg curry, a fresh salad with lemon wedges, and pickles. A simple omelet, with onions and green chilies, with khichuri, can also be simple soul food for Bengalis.

Khichuri recipes vary from one household to another. The consistency differs, the spices differ, and sometimes, the ingredients such as the type of lentil or vegetables put in the mishmash may change depending on personal preference. However, with all its differences, khichuri is an easy meal to prepare and it is guaranteed to be delicious each time.

Bhuna khichuri has a pulao-like texture and is considerably drier than other versions of khichuri. This rice dish can be served on a regular day or during parties and celebrations.

so now I share with you how to cook Bangladeshi vuna khichuri for the ingredients:

• Basmati rice -3 cup
• moong lentils- 1 cup
• Onion -1cup
• Green Chili -8 pies
• Ginger-garlic paste -2 spoon
• Turmeric powder - 1 spoon
• Gram masala powder
• Coriander powder -1 spoon
• Cloves & Black pepper -1spoon
• Cardamom-6 pies
• Oil / Ghee- 1 cup
• Salt to taste.

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