Set out a scale and the equipment for Bhuna khichuri. Heat to a quiet simmer, about 195°F / 90°C and give it 5 minutes so the surface is actually hot. Weigh dry basmati rice, dry red lentils, mustard seed, cauliflower, potato, ground turmeric, fresh ginger, neutral oil, kosher salt. Bhuna khichuri is cooked in Dhaka as its own plate, not as a copy of a restaurant menu. Fry mustard seed, then simmer rice and red lentil with cauliflower and potato until the pot is thick and fragrant. Amounts are for 4 from foods this library can count.
