Bhuna Khichuri (Bengali Rice and Lentils)

Instructions

Rinse the rice, lentils and chickpeas separately in cold water. Spread the rice in a colander or on a flat surface to dry, and leave the lentils and chickpeas to soak in water for 30 minutes.

Drain the lentils and chickpeas and roast them briefly until they smell fragrant, then set them aside to cool. Heat the water in a kettle and keep it warm but not boiling. Semi-crush the cardamom, cinnamon and cloves.

Melt the first 2 tablespoons of butter in a heavy-based pan over medium heat. Add the bay leaves and crushed spices, and when they start to sputter, add the ginger and cumin. Stir for 1 to 2 minutes, until the ginger smells nutty.

Add the green chiles and peas and stir once or twice. Add the rice and stir gently for 2 to 3 minutes so the fat coats every grain.

Add the lentils, chickpeas and salt, and stir for 1 to 2 minutes more.

Pour in enough warm water to stand about 1 inch above the mixture. Lower the heat slightly, cover and simmer, checking often that the bottom does not catch. It is done in about 10 minutes, when the rice has no hard center, is medium firm, and the grains separate easily without turning soft or sticky.

While it simmers, heat the remaining butter in a separate frying pan over medium heat and fry the onion until it begins to brown.

Top the finished rice with the onion and its oil, then scatter over the coriander. Turn the heat to its lowest and keep the pan covered until you serve, which should be soon.