After 4 sets of trial and error, I ended on documenting the Beef Kala Bhuna Recipe around two months back. However, I have not posted the recipe then. This was kept in stock so that I can come up with a Ramadan special recipe 🙂 .
It is been long I was trying to make Kala Bhuna at home. Kala Bhuna is a famous meat delicacy from Bangladesh. This dish can be prepared with any meat however, Beef Kalo Bhuna is the most popular one. I never have had it before I cooked it at home around two months back. After that, however, I have made it more than two times such amazing was the taste.
It took me long (more than a year in fact) to come up with the recipe. I was trying to find the recipe since long however, I was confused. Even in Bangladesh, there are different types of recipe exists for Kalo Bhuna at least according to the materials available on the internet. Some make it with Soy sauce while authentically no sauce is being used in making this delicacy.
Kala Bhuna, the recipe search!
I have contacted a few people while searching the recipe which includes Pritha Sen, Nayana Afroz and my Mother-in-law. Pritha di was not able to share the recipe as she is having an NDA however, she shared a very important technical note; "the trick is in bhunoying the meat! The more proper the bhuno part; merrier is the "Kalo Rong". Nayana di, on the other hand, was shifting her abode when I contacted her and she also was not able to help me as well.
This was when I contacted my Mother-in-law and she came up with some very useful input! Maa though is not a Bangal however, she is an amazing cook and quite knowledgeable when it comes to Bengali Muslim cuisine. Maa taught me several delicacies over the years directly (Whenever I visit my in-laws I follow the way she cooks) or indirectly through Mehebub. I am thankful to her for that.
In fact, over the years I have seen my relatives from Mehebub's side cooking different delicacies which are not that known. These are mostly Bengali Muslim delicacies from West Bengal. I have posted a few recipes already and about to post several more in coming time.
Difference between Kosha and Bhuna!
According to maa, in Muslim families, "Bhuna" (e.g. Bhuna Gosht) is more common than "Koshano" (e.g. Kosha Mangsho). Kosha is mostly used in Bengali Hindu cooking! I seriously found this information useful. According to Pritha di, Bhuna is a form where the main protein (mostly) is fried and the end result is a semi-dry dish. Kosha as well is a semi-dry form however the cooking process is completely different.
Beef Kala Bhuna!
Coming back to Kala Bhuna, I was told Chittagong is famous for this dish however, this is available all through Bangladesh. This is, however, a documented information This dish is signified by the color which is almost blackish. Beef is the best-suited meat while making Kala Bhuna as the temperature needed for the blackish color is ideal for cooking Beef. Below are a few important notes related to Traditional Kala Bhuna. I have had a few useful tips from my house-help, Rosie, as well. Her family runs a Beef Kebab shop in a small town in West Bengal and she is an amazing cook herself. My blog is already having Rosie's Handi Kebab recipe.
- Beef is the ideal meat for making Kala Bhuna (however, other red meat can also be used) (Pritha di's opinion it was).
- It is better to use a deep bottom thick iron wok while cooking as the dish calls for frequent stirring and also iron helps in blackening the meat (Even Debjani knows a few things when it comes to cooking).
- Cumin is one of the important ingredients that help in blackening the meat (This is a secret and the person who shared does not want me to reveal the name).
- Radhuni is another ingredient that makes this dish unique.
- Kala Bhuna calls for loads of oil. Mustard oil works best (Again Pritha di).
- In the traditional recipe, "Soy sauce" is not used. Hours of slow cooking is the trick. In fact, typical Bengali Muslim delicacies do no call for Soy sauce at all! (Maa knows it after all!)
- While cooking Kala Bhuna, try to use meat in bulk, at least 1 kg is a must (This was Rosie's pro tip!)
- This dish is all about frying the meat but not koshano! (all of us!)
Kala Bhuna Recipe from Debjanir Rannaghar!Print
Kala Bhuna is a famous semi-dry blackish Meat preparation from Bangladesh. Beef Kala Bhuna is the most famous form of this dish.
- 1 kg Beef (with bone; medium pieces)
- 4 Onion (finely chopped)
- 5 Green Chilies ( Chopped)
- 1.5 tablespoon Ginger paste
- 2 tablespoon Garlic Paste
- 1.5 teaspoon Cumin Powder
- 1.5 teaspoon Roasted Cumin Powder
- 1 teaspoon Radhuni (Powdered)
- 3 Bay Leaf
- 2 inch Cinnamon Stick (broken)
- 6 Green Cardamom
- 1 Black Cardamom
- 6 Clove
- ¼ teaspoon Mace ( powdered)
- 1 Star Anise
- 2 Dry Red Chilies
- 1 teaspoon Salt or to taste
- 5 Onion
- 200g Plain Curd (optional)
- 4 Dry Red Chili
- 1 teaspoon Chili Powder
- ½ teaspoon Salt: to taste
- 250ml Mustard Oil (For frying and cooking)
- Wash and pat dry meat.
- Take the meat along with chopped onion, chopped green chilies, Ginger paste, Garlic Paste, Cumin Powder, salt and 3 tablespoon of Mustard oil and mix everything using the fingers.
- Add all the whole spices (Bay Leaf, Cinnamon Stick, Green Cardamom, Black Cardamom, Clove, Mace, Star Anise, and also Dry Red Chili).
- Mix everything while breaking the spices using the fingers.
- Cover the bowl with a lid and give the meat a resting time of 3-4 hours (preferably in a refrigerator).
- Now add dry 1.5 tablespoon roasted cumin powder and mix it as well.
- Again cover the bowl and leave it for 2 more hours (preferably in a refrigerator).
- Finely chop the onion.
- Heat oil in a deep bottom pan (preferably iron pan) and fry chopped onion along with dry red chillis until those are brown and crisp.
- Strain the onion and chilies from oil and keep those aside.
- Keep the flame on the lower side.
- Add marinated meat along with the marination to the same oil used for frying the onions.
- Keep the flame on the lower side and cook for around 45 minutes with frequent stirring.
- This step is for frying the meat.
- Add well-beaten plain curt and mix it with the meat. This step is optional, however, gives some moisture to the meat.
- Fry for 15 more minutes.
- The meat will start blackening by then.
- Now add fried onions to the meat and give a thorough mix.
- Fry till the meat softens yet have the texture and shape. This will take 30 minutes more.
- Adjust the salt and hotness as per taste.
- The meat will release sufficient moisture.
- Cook till the meat turn blackish in color and have semi-thick consistency.
- Serve Kala Bhuna hot with Rice or Paratha or Biryani.
- Do not cover the meat while cooking Kala Bhuna.
During the cooking process, you need to stir vigorously which is known as "bhuna".
Both Roasted cumin powder and Mustard oil play a pivotal role in making Kala bhuna perfect. Be generous while adding those.
- Category: Side Dish
- Method: Cooking
- Cuisine: Bengali
- Serving Size: 250g
- Calories: 945
- Sugar: 9.6g
- Sodium: 893mg
- Fat: 66.1g
- Saturated Fat: 11.2g
- Carbohydrates: 20.8g
- Fiber: 3.9g
- Protein: 65.4g
- Cholesterol: 181mg
Keywords: Kala bhuna Recipe, Beef Recipe, Beef curry recipe, beef kala bhuna recipe, debjanir rannaghar
Ramadan Recipes from Debjanir Rannaghar!
- Hyderabadi Haleem | Mutton Haleem | Haleem Recipe
- Chicken Chaap (also known as Chaap Bhaja)
- Methi Murgh Malai (Also known as Malai Murgh)
- Bangladeshi Mutton Tehari (Also known as Meat Tehari)
- Bangladeshi Chicken Roast (also known as Biyebarir Chicken Roast)
- Nepali Aloo Dum (also known as Darjeeling Style Aloo Dum)
- Mutton Ghee Roast (Also known as Ghee roast)
- Kolkata style Chicken Bharta (Also known as Murgh Bharta)
- Mutton Handi Kebab (Also known as Mutton Kebab)
- Mangsher Ghughni (Also known as Yellow Pea Curry with Minced Mutton)
- Restaurant Style Chicken Malai Kebab (also known as Chicken Reshmi Kebab or Murg Malai Kebab)
- Tandoori Chicken (Also known as Tandoori Murgh)
- Restaurant style Paneer Makhanwala (Also known as Butter Paneer)
- Dimer Halwa ( Also known as Egg Halwa or Ande Ka Halwa)
- Hyderabadi Double ka Meetha ( also known as Sahi Tukra)
- Chaler Payesh (Also known as Bengali Rice Kheer)
- Gajar Ka Halwa (also known as Gajar Halwa or Carrot Halwa)
Have you tried the Kala Bhuna recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org. Meanwhile, on Instagram, you can use my hashtag #debjanirrannaghar and in addition, you can tag me at @foodofdebjani.