Kala Bhuna|| Bangladeshi Kala Bhuna

Kala Bhuna which in English literally means Black Fried. Bhuna is the process of cooking in which meat is fried on low flame along with spices. This preparation is a specialty of Chittagong or Chottogram. The meat here is fried on a low flame in a unique mixture of spices, to achieve a black colour. Hence, the name kala bhuna.

Traditionally, beef is used in Bangladesh to prepare Kala Bhuna. While, I have also cooked beef here, you can also cook mutton ore lamb similarly, to prepare kala bhuna.

Few Things to remember while preparing Kala Bhuna

1. You might find many recipes, which uses soya sauce to get the black colour. Traditionally, no soya sauce is used. Rather you can cook the meat in an iron kadai. The iron kadai imparts a beautiful black color to the Bhuna.
2. You need to keep patience while cooking the meat. Do not burn the spices. The black colour also does not come from the burnt spices.
3. Use of radhuni powder is must. This is a specialty of Chottogram and cannot be skipped.

Step by step instructions to prepare Kala Bhuna

Take the meat in a bowl. To it add half of the chopped onions, chopped green chilies, ginger and garlic paste, cumin powder, coriander powder, red chili powder and salt and mix everything together using your hands.

Then, add the bay leaves, cloves, mace, cinnamon stick, green and black cardamom, nutmeg powder, 2 dry red chilies, star anise and 4 tablespoons of mustard oil and mix again everything breaking the spices with your fingers. Marinate the meat for about an hour.

In an iron kadai, add the marinated meat and turn on the flame.

Cover and cook the meat on medium flame. In about 10-15 minutes the meat begins to release water. Continue cooking the meat for about 45 minutes with frequent stirring.

Beat the yogurt and add it to the kadai. Mix everything properly and continue cooking the meat for another 20 minutes.

To the kadai, now add the garam masala powder and the randhuni powder and continue cooking.

In a pan, take the remaining oil and heat it. Once, the oil is hot, add 2 whole red chilies followed by thinly sliced garlic cloves and then the remaining onion slices.

As the onions starts caramelizing, pour the mixture to the kadai. This is an important step and should not be missed.

Once this is done, continue cooking the meat for another 45 minutes or till the meat is cooked thoroughly.

Eventually, in this entire process of “bhuna” the meat will turn black.

Turn off the flame and enjoy.

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