Bhoonee Kitcheeree (Fried Rice and Lentils)

Ingredients

• 1.5 cups Basmati rice, washed and drained (About 300g; slightly more rice than dal for traditional proportions)
• 1 cup Dal (split lentils, preferably moong dal or toor dal), washed and drained (About 200g; use equal parts rice and dal if preferred)
• 3 large Large onions, sliced lengthwise into thin strips (Original called for 12 curry onions; 3 large modern onions provide similar volume)
• 4 ounces Ghee (clarified butter) (About 1/2 cup or 115g)
• 6 slices Fresh ginger, peeled and sliced (About 1-inch piece, sliced thin)
• 8 whole Black peppercorns, whole
• 1 dessertspoon Salt (About 2 teaspoons)
• 4 whole Cloves, whole
• 4 pods Green cardamom pods, whole
• 6 leaves Bay leaves
• 6 sticks Cinnamon sticks, small (About 1-inch pieces)
• 3 cups Water (Enough to just cover the rice and dal mixture)

Instructions

1. 1Wash the basmati rice and dal separately in cold water until the water runs clear. Drain thoroughly in a colander and allow all water to drain completely.
2. 2Peel and slice the onions lengthwise into thin, fine strips.
3. 3Warm a heavy-bottomed pot over medium heat first (this prevents sticking), then add the ghee. Heat until the ghee is bubbling and melted.
4. 4Add the sliced onions to the bubbling ghee and fry, stirring frequently, until they turn a bright golden brown color. Remove immediately once browned to prevent burning. Set the fried onions aside on a plate.
5. 5Add the drained rice and dal to the remaining ghee in the pot. Fry over medium heat, stirring frequently, until the rice and dal have absorbed all the ghee and are lightly toasted. This should take about 5-7 minutes.
6. 6Add the sliced ginger, peppercorns, salt, cloves, cardamom pods, bay leaves, and cinnamon sticks to the pot. Mix well together with the rice and dal, stirring to distribute the spices evenly.
7. 7Add enough water to just cover the rice and dal mixture completely (about 3 cups). Stir once, then bring to a boil over medium-high heat.
8. 8Once boiling, reduce heat to low, cover the pot with a good-fitting lid, and simmer gently. As the water is absorbed, reduce the heat further to prevent burning. Occasionally shake the pot gently or stir carefully with a wooden spoon to prevent sticking. Cook until the rice and dal are tender and all water is absorbed, about 20-25 minutes.
9. 9Transfer the kitcheeree to a serving dish while hot. Strew the reserved fried onions over the top, which serve as both garnish and relish. Serve immediately.