Bengali Bhuni Khichuri

Ingredients

• 2 cups Gobindobhog rice
• 2 cups Sona Moong Dal
• 0.5 cup Ghee
• 2 tablespoons Ginger paste
• 0.5 cup Green peas
• 1 tablespoon Whole garam masala (cardamom, cinnamon, cloves)
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 4 pieces Green chilies, slit
• 1 tablespoon Sugar
• 0.25 cup Cashews and Raisins
• 7 cups Hot water

Instructions

1. 1

   Dry roast the moong dal in a heavy-bottomed pan until it turns golden brown and aromatic, then wash and soak for 30 minutes.

2. 2

   Wash the Gobindobhog rice thoroughly and spread it on a flat tray to air-dry completely before mixing it with a tablespoon of ghee and turmeric.

3. 3

   Heat the remaining ghee in a large pot; temper with whole garam masala, bay leaves, and dried red chilies until they crackle.

4. 4

   Add the ginger paste and cumin powder diluted in a little water, sautéing until the raw smell disappears and oil separates.

5. 5

   Incorporate the dried rice and roasted dal into the masala, frying them gently for 5 minutes to ensure every grain is coated in ghee.

6. 6

   Pour in the measured hot water and add salt, sugar, green chilies, cashews, and raisins; bring to a rolling boil.

7. 7

   Cover with a tight-fitting lid and cook on the lowest possible flame for 15-20 minutes without opening the pot.

8. 8

   Turn off the heat and let it rest for 10 minutes to allow the steam to finish the texture; fluff gently with a fork before serving.