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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 1 sa. 15 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 546 kcal
Alerjen bilgisi: süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
Malzemeler
- 1,5 su bardağıbasmati rice, rinsed and soaked for 20 minutes
- 0,5 su bardağımasoor dal, rinsed and soaked for 20 minutes
- 3 yemek kaşığıghee
- 2 adetbay leaf
- 1 adetcinnamon stick, 2-inch
- 3 adetgreen cardamom pod, lightly crushed
- 4 adetclove
- 1 adetyellow onion, finely chopped
- 1 yemek kaşığıginger garlic paste
- 1 çay kaşığıturmeric powder
- 1 çay kaşığıcumin powder
- 1 çay kaşığıcoriander powder
- 2 adetgreen chili, slit lengthwise
- 1,5 çay kaşığısalt
- 3,5 su bardağıwater
garnish
- 2 yemek kaşığıfresh cilantro, chopped(isteğe bağlı)
Ekipman
chopping board · measuring cups · fork · large pot · measuring spoons · wooden spoon · knife
Hazırlanışı
Adım adım
- 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.
Yaklaşık 20 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
- 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.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 7 dk.
Aşçının notu: Stir occasionally to ensure even cooking.
- 6
Stir in the ginger garlic paste and cook for another minute until its raw smell disappears.
Yaklaşık 1 dk.
- 7
Add the turmeric powder, cumin powder, and coriander powder. Cook for 1 minute, stirring constantly to prevent burning.
Yaklaşık 1 dk.
Aşçının notu: If the spices start to stick, add a tablespoon of water to prevent burning.
- 8
Drain the soaked basmati rice and masoor dal thoroughly.
Yaklaşık 1 dk.
- 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
- 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.
Yaklaşık 25 dk.
Aşçının notu: 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.
Yaklaşık 10 dk.
Aşçının notu: This resting period allows the grains to steam further and become fluffy.
- 14
Gently fluff the Khichuri with a fork.
Yaklaşık 1 dk.
Aşçının notu: Be careful not to mash the grains.
- 15
Garnish with fresh cilantro, if using, and serve hot.
Porsiyon başına
Besin değerleri
- Kalori
- 546,3kcal
- Protein
- 14,3g
- Karbonhidrat
- 92,5g
- Yağ
- 11,8g
- Lif
- 5,1g
- Şeker
- 2g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.