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Bangladeshi · Dinner

Bhuna khichuri with chicken

Bangladeshi chicken bhuna khichuri with toasted moong dal and aromatic rice cooked in a concentrated onion-spice base until fluffy, savory, and separate rather than soupy.

About 2 hrTotal
About 1 hr 30 minActive
$$Cost
AdvancedDifficulty
Makes 8 servings
Bangladeshi bhuna khichuri with distinct golden rice and moong dal, tender chicken pieces, green chiles, crisp onion, cilantro, and lemon.

Equipment

  • Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.

Ingredients

1× recipe · Makes 8 servings

  • 2 pounds bone-in chicken thighs and drumsticks, skin removed
  • 1/2 cup plain whole-milk yogurt
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon Kashmiri chile powder
  • 1/2 teaspoon turmeric
  • 3 teaspoons kosher salt, divided
  • 1 tablespoon lemon juice
  • 1 1/2 cups yellow moong dal
  • 2 cups kalijeera or basmati rice
  • 6 tablespoons mustard oil or neutral oil
  • 3 large yellow onions, thinly sliced, divided
  • 2 Indian bay leaves
  • 1 small cinnamon stick
  • 5 green cardamom pods
  • 5 cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 5 green chiles, slit
  • 6 cups hot chicken stock, plus more if needed
  • 2 tablespoons ghee
  • 1/2 cup chopped cilantro
  • 2 lemons, cut in wedges

Instructions

  1. Marinate chicken with yogurt, ginger, garlic, chile powder, turmeric, 1 teaspoon salt, and lemon for 30 minutes. Dry-toast moong dal until nutty and light gold; cool, rinse with rice, and drain thoroughly.

  2. Heat oil and fry one-third of the onions until crisp; reserve for serving. Bloom bay, cinnamon, cardamom, cloves, and cumin, then cook remaining onions until deep gold.

  3. Add chicken and all marinade and bhoon until yogurt disappears, chicken browns, and oil separates, 10 to 12 minutes. Add coriander, ground cumin, and 1 teaspoon salt.

  4. Fold in drained rice and dal and fry 3 minutes so each grain is coated. Add green chiles and hot stock, bring to a boil, then cover and until liquid is absorbed and chicken reaches 165°F, 22 to 28 minutes.

  5. Rest covered 10 minutes. Fold in ghee gently from the edges, fluff without crushing the rice, and serve with crisp onion, cilantro, and lemon.

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