Khala Bhuna কালা ভুনা
Kala bhuna(Kalo bhuna, Kalo vuna, Hala bhuno) a renowned delicacy hailing from the Chittagong region of Bangladesh, offers a tantalising fusion of flavours. Tender meat, stewed languorously in its own juices over a low flame, is enriched with an overload of fried onions and a bouquet of whole spices. Traditionally prepared with beef, this semi-dry blackish meat preparation showcases the essence of Chittagong's culinary heritage.
Ingredients
- 2 kg Cow meat or Mutton meat cubed
- 1/2 cup Cooking oil
- 2 cups Onion sliced (1 cup for marination, 1 cup for cooking)
- 2 tbsp Ginger paste
- 1 1/2 tbsp Garlic paste
- 1 tsp Chilli powder adjust to taste
- 1/2 tbsp Turmeric powder
- 1 tsp White pepper powder
- 1 tsp Black pepper powder
- 1 tsp Garam masala powder
- 1 tsp Cinnamon powder
- 1 tsp Nutmeg and mace powder
- 1/4 tsp Poppy seed ( Optional )
- 1/4 tsp Sahi jeera
- 1/4 tsp Ajawin
- 6 Cloves
- 6 Green Cardamom pods
- 1 Cinnamon stick
- 1 Black cardamom pod
- 2 Star anise ( Optional )
- 2-3 Bay leaves
- 2 tbsp Soya sauce ( Optional )
- Salt to taste
For Tarka
- 3 tbsp Mustard oil
- 1 tbsp Sliced garlic
- 1/4 tsp Crushed Fenugreek Seed /methi
- 3 tbsp Fried onion (for garnish)
Instructions
Method:
Step-1 ( Marination )
- In a large bowl, combine meat, 1 cup sliced onions, ginger paste, garlic paste, salt, chili powder, turmeric powder, white pepper, black pepper, garam masala, cinnamon powder, nutmeg and mace powder, poppy seed, sahi jeera, ajawin, cloves, cardamom, cinnamon stick, bay leaves, star anise, black cardamom. give it a good mix and set aside
Step -2 ( Cooking )
- Heat cooking oil in a pan and fry the remaining sliced onions until golden brown
- Add the marinated meat to the pan, mix well cover and cook on medium heat until the meat is tender. Check and add water if needed during cooking.
- Once the meat is cooked, reduce the heat and continue stirring until the gravy evaporated ( Note: it is a very crucial stage,make sure you don't burn it ) stir until the meat is dry.
Step-3 (Tarka-Tempering)
- In another pan, heat mustard oil. Add sliced garlic and fry until golden brown. Be cautious not to burn it.
- Add crushed fenugreek seeds and let them sizzle.
- Pour this Tarka over the cooked meat, give it a good mix.
- Add soya sauce ( Optional – the quickest way to make the dish look black without much effort, but authentic khala bhuna does not use soya sauce. if you use right amount soya sauce it doesn't change the taste much )
- Add fried onions (barista) stir for few minutes
Step-4 ( Serve )
- To make it look fancy garnish with fried onion and green coriander (optional),Serve this delicious mouth watering khala Bhuna with your choice of roti,nan bread or rice.
Pro Tips
- Exercise patience while cooking the meat to avoid burning the spices.Traditionally, beef is used, but mutton or lamb can be substituted.Adjust salt carefully if using soya sauce, as it contains salt.Strain the meat before serving to reduce excess oil consumption
Notes
Enjoy this flavourful dish that tantalises your taste buds with a perfect blend of spices and aromatic flavors!
