BHUNI-KHECHURI

Ingredients

• 930 g (approximately 1 seer) Fine atap rice (or any good quality long-grain white rice) (Atap rice is a fragrant, fine-grained variety. Substitute with basmati or any long-grain white rice if unavailable.)
• 930 g (approximately 1 seer) Fried moog dal (roasted split mung lentils) (Moog dal is split mung lentil. Pre-fried/roasted versions are available at South Asian grocery stores. If unavailable, dry-roast raw split mung dal in a dry pan over medium heat until golden before using.)
• 930 g (approximately 1 seer) Potato (Peeled and cut into medium chunks, roughly 4–5 cm pieces.)
• 700 g (approximately ¾ seer) Ghee (clarified butter) (Divided into two equal halves for use at different stages. Available at South Asian grocery stores or supermarkets.)
• 233 g (approximately 1 powa) Onion (Peeled and cut into thick slices or wedges.)
• 11.7 g (approximately 1 tola) Turmeric (ground) (Roughly 1 heaped teaspoon. Used powdered.)
• 40.95 g (approximately 3½ tolas) Salt (Roughly 2 tablespoons plus 1 teaspoon. Adjust to taste.)
• 11.7 g (approximately 1 tola) Black pepper (whole, to be divided and partially ground) (Half will be ground and tied in cloth for the akhni water; the other half will be powdered and added with the vegetables. Roughly 2 teaspoons total.)
• 5.85 g (approximately ½ tola) Cumin (whole or ground) (To be powdered before use. Roughly 1 teaspoon.)
• 23.4 g (approximately 2 tolas) Coriander seeds (To be ground and tied in cloth for the akhni water. Roughly 2 tablespoons.)
• 5.85 g (approximately ½ tola) Aniseed (or fennel seeds) (To be ground and tied in cloth for the akhni water. Roughly 1 teaspoon.)
• 2.925 g (approximately ¼ tola) Cloves (whole, to be divided) (Half to be ground and tied in cloth for the akhni water; the other half to be powdered and added at the finish. Roughly ½ teaspoon total.)
• 1.46 g (approximately ⅛ tola) Cardamom (green, whole pods) (To be powdered at the end. Roughly ¼ teaspoon of ground cardamom, or 2–3 whole pods crushed.)
• 2.925 g (approximately ¼ tola) Cinnamon (stick or ground) (To be powdered and added at the finish. Roughly one small stick or ½ teaspoon ground.)
• 4 whole (a few) Dried red chillies (Used whole. Adjust quantity to your heat preference.)
• 6 leaves (a few, divided) Cassia leaves (Indian bay leaves / tej patta) (Some are used in the akhni water, some are reserved for the final ghee infusion. Available at South Asian grocery stores. Do not substitute with European bay leaves as the flavour differs.)
• 3720 ml (approximately 4 seers) Water (Used for making the akhni spiced broth. It will reduce to approximately 2.325 litres (2½ seers) during boiling.)

Instructions

1. 1Gather your coriander seeds, aniseed, half the black pepper (roughly 1 teaspoon), and half the cloves (roughly ¼ teaspoon). Using a mortar and pestle or a spice grinder, grind these four spices together into a coarse powder. Place the ground spice mixture onto a small square of clean muslin or cheesecloth (about 15 cm × 15 cm). Add a few cassia leaves (Indian bay leaves / tej patta) on top. Gather the corners of the cloth together and tie tightly with kitchen string to form a secure bundle (this is the spice pouch). Set aside the remaining cassia leaves — you will need them later in step 7.
2. 2Pour 3,720 ml (approximately 4 seers) of water into a large saucepan or pot. Drop in the spice bundle you prepared in step 1. Bring to a vigorous boil over high heat, then reduce to a steady rolling simmer. Cook uncovered, allowing the water to reduce until you have approximately 2,325 ml (2½ seers) of liquid remaining. This will take roughly 30–40 minutes. You can check by measuring with a heatproof measuring jug partway through, or simply note the level mark on the inside of your pot. Once reduced, use tongs to remove and discard the spice bundle and cassia leaves. Cover the pot with a lid to keep the akhni water hot and set it aside.
3. 3While the akhni water is reducing, place the rice in a large bowl and cover with cold water. Swirl gently, then drain. Repeat 2–3 times until the water runs mostly clear. Do the same with the fried moog dal. Spread both the washed rice and washed dal out on a clean dry cloth or tray in a thin layer and leave to air-dry for 10–15 minutes. They should be as dry as possible before browning — any excess moisture will cause the ghee to splatter in the next step. Pat dry with a clean kitchen towel if needed.
4. 4Divide the ghee into two equal portions of approximately 350 g each. Place one portion (half the ghee) in a large, heavy-bottomed pot (such as a Dutch oven or a deep saucepan with a tight-fitting lid) over medium heat. Once the ghee is melted and shimmering, add the dried rice and dried moog dal together. Stir gently and continuously with a wooden spoon to coat all grains in the ghee. Continue browning over medium heat for 5 to 6 minutes, stirring gently, until the grains turn a light golden colour and you can smell a nutty aroma. Be careful not to burn them — reduce the heat slightly if the grains are colouring too quickly. The goal is an even, light golden brown. Keep this pot on low heat and move to the next step immediately.
5. 5Carefully pour the hot akhni water (approximately 2,325 ml) over the browned rice and dal in the pot. The liquid will bubble vigorously — stand back slightly to avoid splashing. Stir once gently to combine, then place the lid firmly on the pot. Reduce the heat to as low as possible (the lowest setting on your stove). Allow to cook gently on this very low heat. Do not lift the lid or stir frequently — only check briefly once or twice to ensure it has not dried out completely. The rice and dal are ready for the next addition once they are approximately half cooked, meaning the grains have softened but still have a firm, slightly chalky centre when pressed between your fingers. This will take roughly 10–12 minutes on low heat.
6. 6While the rice and dal cook in step 5, prepare the potatoes and onions. Peel the potatoes and cut into medium chunks (about 4–5 cm). Peel the onions and cut into thick wedges or slices. Place a separate frying pan or skillet over medium-high heat and add a small amount of the ghee remaining from your second portion (you will use the rest of this second portion in step 7, so only use a little here to brown the vegetables — approximately 2–3 tablespoons). Add the potato pieces in a single layer. Cook, turning occasionally, until golden brown on the outside, about 6–8 minutes. Add the onion pieces and continue browning together for a further 2–3 minutes until the onions soften slightly and colour at the edges. Remove from heat. Set this pan aside — do not drain or discard any ghee in the pan. While the potatoes and onions are browning, powder the remaining half of the black pepper, the cumin, and the turmeric using a mortar and pestle or spice grinder if they are not already ground. Set these ground spices aside in a small bowl together with the measured salt.
7. 7Once the rice and dal are half cooked (grains softened but still with a chalky centre — see step 5), carefully lift the lid. Add the browned potato pieces, browned onion pieces, the powdered turmeric, the remaining powdered black pepper, the powdered cumin, and the salt all at once into the pot. Stir very gently just once or twice using a large spoon — be careful not to break the rice or dal grains. Replace the lid immediately and continue cooking on the lowest heat until the rice, dal, and potatoes are fully cooked through and tender. The liquid should be fully absorbed. This will take a further 10–15 minutes. Test by pressing a grain of rice between your fingers — it should be fully soft with no chalky centre.
8. 8Once the khechuri is fully cooked (step 7 complete), prepare the final ghee infusion. Place the remaining ghee (the second half, approximately 350 g, minus the small amount used for browning the vegetables) in a small saucepan over medium heat. Once melted and hot, add the reserved cassia leaves (Indian bay leaves / tej patta) and the dried red chillies. Allow them to sizzle in the ghee for 1–2 minutes until the leaves darken slightly and the chillies puff and darken — you will smell a rich, aromatic fragrance. Remove from heat. Pour this entire infused ghee (with the leaves and chillies) directly over the cooked khechuri in the pot. Do not stir yet.
9. 9Using a mortar and pestle or spice grinder, grind the remaining cloves (the half portion not used in the akhni), the cardamom (remove the green outer husks first if using whole pods and grind only the inner seeds), and the cinnamon into a fine powder. Sprinkle this freshly ground spice powder evenly over the top of the khechuri. Gently fold the infused ghee and finishing spices into the khechuri with a large spoon, being very careful to keep the rice and dal grains as intact as possible — use a gentle folding motion rather than stirring. Serve immediately. Tip: The whole cassia leaves and dried red chillies from the ghee infusion are not meant to be eaten — guests should set them aside on the plate.