Kala Bhuna is a popular meat delicacy from Bangladesh, especially in Chittagong.
In Bengali Muslim families, 'Bhuna' (ex: Bhuna Gosht) is more common than 'Koshano'.(ex: Kosha Mangsho). Kosha is mostly used in Bengali Hindu cooking. Both Bhuna and Koshano are semi-dry dishes, but the cooking process is entirely different. This dish is signified by the colour 'black' and beef is the ideal meat to prepare Kala Bhuna as the temperature needed to get the black colour is well-suited for cooking beef.
Ingredients:
Beef: 500 gm, with bones(shoulder piece)
For Marination:
Ginger paste: 2 tsp
Garlic paste: 1 tbsp
Roasted cumin powder: 1 tsp
Roasted coriander powder: 1 tbsp
Onion: 2, big
Green chilli: 2
Cloves: 3
Cinnamon: 1 inch stick
Green cardamom: 3
Black cardamom: 1
Mace: 1 piece
Star anise: 1/2 flower
Bay leaf: 2
Dry red chilli: 3
Mustard oil: 3 tsp
Salt to taste
For the main preparation:
Onions: 3 medium, finely sliced
Yogurt: 1 cup, whisked
Red chilli powder: 1 tsp
Dry red chilli: 3
Method:
1. Coarsely grind onions, dry red chillies, green chillies, bay leaves,cloves,cinnamon.star ansie, mace,black and green cardamoms.
2. Wash and dry the pieces on a kitchen towel. Take the pieces in a bowl add the coarsely ground masala along with ginger- garlic paste, salt, roasted cumin and coriander powders.
Mix well and close and keep refrigerated overnight.
3. Heat oil in a kadai, add the sliced onions and stir fry till they are translucent. Add the dry red chillies and fry till the onions are golden brown in color. Strain and keep aside.
4. In a pressure cooker heat oil, add the meat pieces, keep the marinade aside. Saute the beef till it changes its color and looks black in color. The process of vigorously stirring and frying the meat at high temperature is known as 'Bhuna'.
5. Add the whisked yogurt and mix well. Keep stirring for 12- 15 minutes, as the color changes.
6. Now add the fried onion- red chilli. Mix throughly. Check the seasoning.
7. Add 1 and 1/2 cups of water, close and cook for 5 whistles on high flame and 20 minutes on slow flame.
8. When the pressure is totally released, open and cook on high flame till the masala is saucy and dry.
9. Transfer it to a serving dish and serve hot with rice, rotis or chapatis.
In Bengali Muslim families, 'Bhuna' (ex: Bhuna Gosht) is more common than 'Koshano'.(ex: Kosha Mangsho). Kosha is mostly used in Bengali Hindu cooking. Both Bhuna and Koshano are semi-dry dishes, but the cooking process is entirely different. This dish is signified by the colour 'black' and beef is the ideal meat to prepare Kala Bhuna as the temperature needed to get the black colour is well-suited for cooking beef.
Ingredients:
Beef: 500 gm, with bones(shoulder piece)
For Marination:
Ginger paste: 2 tsp
Garlic paste: 1 tbsp
Roasted cumin powder: 1 tsp
Roasted coriander powder: 1 tbsp
Onion: 2, big
Green chilli: 2
Cloves: 3
Cinnamon: 1 inch stick
Green cardamom: 3
Black cardamom: 1
Mace: 1 piece
Star anise: 1/2 flower
Bay leaf: 2
Dry red chilli: 3
Mustard oil: 3 tsp
Salt to taste
For the main preparation:
Onions: 3 medium, finely sliced
Yogurt: 1 cup, whisked
Red chilli powder: 1 tsp
Dry red chilli: 3
Method:
1. Coarsely grind onions, dry red chillies, green chillies, bay leaves,cloves,cinnamon.star ansie, mace,black and green cardamoms.
2. Wash and dry the pieces on a kitchen towel. Take the pieces in a bowl add the coarsely ground masala along with ginger- garlic paste, salt, roasted cumin and coriander powders.
Mix well and close and keep refrigerated overnight.
3. Heat oil in a kadai, add the sliced onions and stir fry till they are translucent. Add the dry red chillies and fry till the onions are golden brown in color. Strain and keep aside.
4. In a pressure cooker heat oil, add the meat pieces, keep the marinade aside. Saute the beef till it changes its color and looks black in color. The process of vigorously stirring and frying the meat at high temperature is known as 'Bhuna'.
5. Add the whisked yogurt and mix well. Keep stirring for 12- 15 minutes, as the color changes.
6. Now add the fried onion- red chilli. Mix throughly. Check the seasoning.
7. Add 1 and 1/2 cups of water, close and cook for 5 whistles on high flame and 20 minutes on slow flame.
8. When the pressure is totally released, open and cook on high flame till the masala is saucy and dry.
9. Transfer it to a serving dish and serve hot with rice, rotis or chapatis.
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