Saucepan@saucepan · Shared this recipeFollowBengali · sideBeef Kala BhunaA slow-cooked Bangladeshi beef dish with a dark, almost black color and rich, aromatic spices, served semi-dry.total8 hrprep6 hrcook2 hrservings5Original recipe on kitchenofdebjani.comKeep this recipeAdd a copy of Beef Kala Bhuna to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredients Print photoAndroid is coming soon.Ingredients5 servingsBack to 5 servings1 kg Beef, with bone; medium pieces4 Onion, finely chopped5 Green Chilies, Chopped1.5 tbsp Ginger paste2 tbsp Garlic Paste1.5 tsp Cumin Powder1.5 tsp Roasted Cumin Powder1 tsp Radhuni, Powdered3 Bay Leaf2 inch Cinnamon Stick, broken6 Green Cardamom1 Black Cardamom6 Clove0.25 tsp Mace, powdered1 Star Anise2 Dry Red Chilies1 tsp Salt or to taste5 Onion200 g Plain Curd, optional4 Dry Red Chili1 tsp Chili Powder0.5 tsp Salt: to taste250 ml Mustard Oil, For frying and cookingStepsClear checksTap an ingredient or step to check it off.1Step 1: Wash the meat and pat it dry.2Step 2: In a bowl, combine the meat with chopped onion, chopped green chilies, ginger paste, garlic paste, cumin powder, salt, and 3 tablespoons of mustard oil. Mix everything using your fingers.3Step 3: Add all the whole spices: bay leaf, cinnamon stick, green cardamom, black cardamom, clove, mace, star anise, and dry red chilies.4Step 4: Mix everything while breaking the spices using your fingers.5Step 5: Cover the bowl with a lid and let the meat rest for 3-4 hours, preferably in a refrigerator.6Step 6: Add 1.5 tablespoons of roasted cumin powder and mix it in.7Step 7: Cover the bowl again and leave it for 2 more hours, preferably in a refrigerator.8Step 8: Finely chop the onion.9Step 9: Heat oil in a deep bottom pan (preferably an iron pan) and fry the chopped onion along with the dry red chilies until they are brown and crisp.10Step 10: Strain the onion and chilies from the oil and keep them aside.11Step 11: Keep the flame on the lower side.12Step 12: Add the marinated meat along with the marination to the same oil used for frying the onions.13Step 13: Keep the flame on the lower side and cook for around 45 minutes with frequent stirring.14Step 14: This step is for frying the meat.15Step 15: Add well-beaten plain curd and mix it with the meat. This step is optional, however, it gives some moisture to the meat.16Step 16: Fry for 15 more minutes.17Step 17: The meat will start blackening by then.18Step 18: Add the fried onions to the meat and give a thorough mix.19Step 19: Fry until the meat softens yet retains its texture and shape. This will take 30 minutes more.20Step 20: Adjust the salt and hotness as per taste.21Step 21: The meat will release sufficient moisture.22Step 22: Cook until the meat turns blackish in color and has a semi-thick consistency.23Step 23: Serve Kala Bhuna hot with rice, paratha, or biryani.getsaucepan.com/r/5375bc59-c6be-4262-9554-2f0c2fbd3921 · Original: https://kitchenofdebjani.com/2019/05/beef-kala-bhuna-kalo-bhuna-recipe/
