Name: Bhuna Khichuri
Total time: 50 min
Yield: 2 servings
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 tablespoons butter (preferably ghee); ½ teaspoon turmeric powder; 2 whole green chiles, slit in the middle and optionally de-seeded; Salt to taste; 4 cups water for boiling; 2 bay leaves; 4 green cardamom pods; 4 whole cloves; 2 sticks of cinnamon 1 inch long; ¼ teaspoon cumin seeds; 2 cm piece of ginger, finely chopped; 1 medium or 2 small onions, thinly sliced; 2 tablespoons butter preferably ghee; 1 bunch coarsely chopped fresh coriander leaves

Instructions

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.

View original on Wikibooks Cookbook

Recipe text from Wikibooks Cookbook, licensed CC BY-SA 4.0. Photo by Drriad (CC BY-SA 3.0).

Instructions

More in Indian Cuisine