Bhuna Khichuri

Ingredients

• 300 g chinigura or basmati rice
• 150 g moong dal (yellow split mung beans)
• 60 g ghee
• 2 tbsp neutral oil
• 2 onions, thinly sliced
• 1 tbsp ginger paste
• 1 tsp garlic paste
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 cinnamon stick
• 4 green cardamom pods
• 4 cloves
• 2 bay leaves
• 6 green chillies, left whole
• 1.5 tsp salt
• 1 tsp sugar
• 900 ml hot water
• 0.5 tsp garam masala

Before you cook

• Slice the onions thinly.
• Rinse the rice until the water runs clear and leave it in a sieve to drain for 15 minutes.
• Measure out the whole spices.
• Have the hot water ready in a jug before you start cooking.

Steps

1. Toast the moong dal in a dry pan over medium heat for 4 minutes, until it smells of roasted nuts and turns a shade darker.
2. Tip the toasted dal into a bowl, rinse it under cold water and drain it well.
3. Heat the ghee and oil in a heavy pot over medium heat.
4. Add the bay leaves, cinnamon, cardamom and cloves and let them puff for 20 seconds.
5. Add the sliced onions and fry them for 8 minutes until golden.
6. Stir in the ginger and garlic pastes with the turmeric and cumin and cook for 1 minute.
7. Add the drained rice and dal and fry them gently for 4 minutes, turning with a flat spoon so the grains take on the ghee without breaking.
8. Pour in the hot water, add the salt and sugar, and bring the pot to a boil.
9. Drop in the whole green chillies.
10. Cover the pot, lower the heat to a whisper, and cook for 18 minutes without lifting the lid.
11. Take the pot off the heat, sprinkle over the garam masala and leave it covered for 10 minutes.
12. Fluff the khichuri with a fork so the grains stay dry and separate.
13. Serve hot with beef bhuna, fried aubergine or a hard-boiled egg.