Bhuna Khichuri
Bhuna Khichuri is a fragrant and hearty one-pot rice and lentil dish, often enjoyed during celebrations or on rainy days. It's cooked until the grains are separate and flavorful, rather than soupy. This recipe uses traditional spices to create a comforting and aromatic meal.
Originálny recept od Forkin
- Celkový čas
- 1 h 15 min
- Porcie
- 4
- Náročnosť
- Stredná
- Na porciu
- 546 kcal
Informácie o alergénoch: môže obsahovať mlieko. Ak máte alergiu, vždy skontrolujte obaly surovín.
Príprava
Suroviny
Suroviny
- 1,5 šálkabasmati rice, rinsed and soaked for 20 minutes
- 0,5 šálkamasoor dal, rinsed and soaked for 20 minutes
- 3 lyžicaghee
- 2 ksbay leaf
- 1 kscinnamon stick, 2-inch
- 3 ksgreen cardamom pod, lightly crushed
- 4 ksclove
- 1 ksyellow onion, finely chopped
- 1 lyžicaginger garlic paste
- 1 lyžičkaturmeric powder
- 1 lyžičkacumin powder
- 1 lyžičkacoriander powder
- 2 ksgreen chili, slit lengthwise
- 1,5 lyžičkasalt
- 3,5 šálkawater
garnish
- 2 lyžicafresh cilantro, chopped(voliteľné)
Vybavenie
chopping board · measuring cups · fork · large pot · measuring spoons · wooden spoon · knife
Postup
Krok za krokom
- 1
Rinse the basmati rice and masoor dal separately until the water runs clear, then soak them in separate bowls of water for 20 minutes.
Približne 20 min
Poznámka kuchára: Soaking helps the rice and dal cook evenly and become fluffy.
- 2
Heat the ghee in a large heavy-bottomed pot or Dutch oven over medium heat.
Približne 1 min
- 3
Add the bay leaves, cinnamon stick, green cardamom pods, and cloves to the hot ghee.
- 4
Sauté the whole spices for about 30 seconds until fragrant.
Približne 1 min
Poznámka kuchára: Be careful not to burn the spices, as this can make the dish bitter.
- 5
Add the chopped yellow onion and cook until it turns translucent and lightly golden, about 5-7 minutes.
Približne 7 min
Poznámka kuchára: Stir occasionally to ensure even cooking.
- 6
Stir in the ginger garlic paste and cook for another minute until its raw smell disappears.
Približne 1 min
- 7
Add the turmeric powder, cumin powder, and coriander powder. Cook for 1 minute, stirring constantly to prevent burning.
Približne 1 min
Poznámka kuchára: If the spices start to stick, add a tablespoon of water to prevent burning.
- 8
Drain the soaked basmati rice and masoor dal thoroughly.
Približne 1 min
- 9
Add the drained rice and dal to the pot along with the green chilies and salt.
- 10
Sauté the rice and dal for 3-5 minutes, stirring gently, until they are lightly toasted and coated with the spices.
Približne 5 min
Poznámka kuchára: This step is crucial for achieving the 'bhuna' (fried/roasted) texture and flavor.
- 11
Pour in the water and bring the mixture to a rolling boil.
Približne 5 min
- 12
Reduce the heat to low, cover the pot tightly, and let it simmer for 20-25 minutes, or until all the water is absorbed and the rice and dal are cooked through.
Približne 25 min
Poznámka kuchára: Avoid lifting the lid during this time to retain steam.
- 13
Turn off the heat and let the Bhuna Khichuri rest, covered, for 10 minutes.
Približne 10 min
Poznámka kuchára: This resting period allows the grains to steam further and become fluffy.
- 14
Gently fluff the Khichuri with a fork.
Približne 1 min
Poznámka kuchára: Be careful not to mash the grains.
- 15
Garnish with fresh cilantro, if using, and serve hot.
Na porciu
Výživové údaje
- Kalórie
- 546,3kcal
- Bielkoviny
- 14,3g
- Sacharidy
- 92,5g
- Tuky
- 11,8g
- Vláknina
- 5,1g
- Cukry
- 2g
Odhad podľa množstva surovín v recepte. Hodnoty sa môžu líšiť podľa značiek a zámen.
Správne uchovanie
Store leftover Bhuna Khichuri in an airtight container in the refrigerator.
Reheat gently in a microwave or on the stovetop with a splash of water, stirring occasionally, until heated through.
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