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%Beef Kala Bhuna Recipe Debjanir Rannaghar
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Bangladeshi Kala Bhuna | Beef Kala Bhuna | Kalo Bhuna Recipe

Kala Bhuna is a famous semi-dry blackish Meat preparation from Bangladesh. Beef Kala Bhuna is the most famous form of this dish.

Course Side Dish
Cuisine Bengali
Keyword Beef curry recipe, beef kala bhuna recipe, Beef Recipe, Debjanir Rannaghar, Kala bhuna Recipe
Prep Time 6 hours
Cook Time 2 hours
Total Time 8 hours
Servings 5 People
Calories 945kcal
Author Debjani Chatterjee Alam
Cost Rs 600

Ingredients

  • 1 kg Beef with bone; medium pieces

For Marination:

  • 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

Other

  • 5 Onion
  • 200 g Plain Curd optional
  • 4 Dry Red Chili
  • 1 teaspoon Chili Powder
  • ½ teaspoon Salt: to taste
  • 250 ml Mustard Oil For frying and cooking

Instructions

  • Wash and pat dry meat.
  • Take the meat along with chopped onion, chopped green chilies, Ginger paste, Garlic Paste, Cumin Powder, salt and 3 Tbsp. 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 Tbsp. 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.

Notes

  • 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.

Nutrition

Serving: 250g | Calories: 945kcal | Carbohydrates: 20.8g | Protein: 65.4g | Fat: 66.1g | Saturated Fat: 11.2g | Cholesterol: 181mg | Sodium: 893mg | Fiber: 3.9g | Sugar: 9.6g
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