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Bhuna khichuri (Bangladesh)

Name: Bhuna khichuri (Bangladesh)
Total time: 55 min
Yield: serves 4
Ingredients: 300 g Rice; 150 g Red lentils; 40 g Butter; 1 Onion; 1 stick Cinnamon; 3 pods Cardamom; 2 leaves Feuille de laurier; 1 tsp Turmeric; 1 tsp Salt; 2 tbsp Raisins; 2 tbsp Almonds

Preparation time: 55 min
Servings: serves 4

Ingredients

serves 4

Rice — to buy300 g
Red lentils — to buy150 g
Butter — to buy40 g
Onion — to buy1
Cinnamon — to buy1 stick
Cardamom — to buy3 pods
Feuille de laurier — to buy2 leaves
Turmeric — to buy1 tsp
Salt — to buy1 tsp
Raisins — to buy2 tbsp
Almonds — to buy2 tbsp

Preparation

Rinse the rice and red lentils together in clear water until it runs clear, then drain them.
Heat the butter in a pot and cook the sliced onion for 5 minutes until it starts to brown.
Add the cinnamon, cardamom and bay leaves, cook for 30 seconds just to wake them up (don't let them burn, or the spices will turn bitter).
Add the drained rice and lentils, the turmeric and salt, mix for 1-2 minutes to coat the grains well in butter and spices: this toasting step is what gives khichuri its flavour.
Pour in hot water to cover (about double the volume of the rice-lentil mix), bring to a boil then cover and simmer over low heat for 20-25 minutes, until the rice and lentils are tender and lightly melded together.
Stir in the raisins and almonds, cook for another 5 minutes covered so they plump up and release their sweetness.
Serve piping hot, optionally with a poached egg or a vegetable curry on the side.