Pakistani Rice & Lentils

This Pakistani rice and lentils is a baked take on khichdi, the South Asian comfort dish of soft grains and pulses cooked together until they almost meld. Soaking the lentils for two hours first is the small step that lets them finish at the same moment as the long-grain rice, instead of staying stubbornly chalky in the middle of a tender pot.

Everything goes into a single covered casserole: drained lentils, rice, chopped onions, melted butter, salt, turmeric, and chicken broth. The hot oven does the rest. Turmeric is what gives the finished dish its sunny gold color and warm, slightly earthy backbone.

A mid-bake stir is the only fussing required. It redistributes the liquid so the grains on top get the same tender treatment as the ones at the bottom of the casserole.

Chef Tips

• Do not skip the two-hour lentil soak. Unsoaked lentils will still be firm when the rice is fully cooked, leaving you with a mismatched texture.
• Use a heavy lidded casserole. A flimsy lid lets steam escape, and steam is what cooks the rice. If your lid is loose, seal the pan with foil before clamping it down.
• Add the optional teaspoon of curry powder right at the start with the turmeric so it has the full bake time to bloom into the broth.
• Let the dish rest covered for ten minutes after it leaves the oven. The rice finishes steaming and the grains separate into beautiful, distinct pillows.

Variations

• Stir in a handful of golden raisins and toasted sliced almonds at the rest stage for a sweet, festive pulao twist.
• Use vegetable broth and ghee in place of chicken broth and butter for a fully vegetarian version.
• Top each bowl with crispy fried onions and a swirl of plain yogurt to turn it into a complete meal.