Bhuna Khichuri Recipe—A very special niramish dry khichuri for Lokkhi pujo

Bhuna khichuri is possibly thamma's (my grandmother Durga) most acclaimed recipes, even more than the labra'r torkari this bhuna khichuri was served with. This was made once a year on the day of Lokkhi pujo to offer to the goddess of prosperity. Thamma always made two kinds of khichuri on Lokkhi pujo—this one, as well as the runnier, less decadent version. Bhuna khichuri, at least thamma's version that we have grown up eating, is in may ways more opulent than a polao, and shares many qualities with a good polao. The grains of rice and dal should be unbroken, fully cooked, but each grain should be separate. They should glisten with ghee and be lightly spiced. Naturally, she used a lot of ghee—about one and a half times more than her mishti polao even. For me and my cousins, (and lots of relatives and friends in the neighbours) thamma's bhuna khichuri was one of the highlights of the year. It is a recipe very close to my heart.
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