By Foodie Moodie • Jump to Recipe • Print Recipe

Kala Bhuna

⏱️ Prep: 30 min

🔥 Cook: 2 hr

🕒 Total: 2 hr 30 min

👨‍👩‍👧‍👦 Servings: 6-8

Authentic Chittagong-style Kala Bhuna with rich, dark, and oily beef gravy infused with traditional spices including radhuni, mustard, and whole aromatic spices. Perfect with rice, roti, pulao, or khichuri.

💖 Why You’ll Love This Recipe

• ✅ Deep, rich, dark-colored gravy with tender beef
• ✅ Traditional Chittagong flavors with authentic spices
• ✅ Perfect for special occasions or hearty meals
• ✅ Can be served with rice, roti, pulao, or khichuri

💡 Cooking Tips

• Marinate the beef well for at least 30 min to overnight for deep flavor.
• Stir frequently to prevent the spices from burning during high heat cooking.
• Add water gradually to achieve desired consistency without losing the dark color.
• Use low heat in the final stages to intensify the rich oily gravy.

🍴 Serving Suggestions

• Serve hot with steamed rice, pulao, roti, or khichuri.
• Optional: Garnish with fried onions and green chillies for extra flavor.

❄️ Storage

• Store in an airtight container in the fridge for up to 2 days.
• Reheat on low heat with a splash of water to maintain gravy consistency.

🔄 Variations

• Replace beef with mutton or goat meat for variation.
• Add extra green chillies for a spicier version.
• Adjust mustard oil quantity for a milder or richer flavor.

❓ FAQs

• What is radhuni? Radhuni is celery seeds, a traditional spice used in Chittagong dishes for authentic flavor.
• Can I use regular spices instead of whole spices? Whole spices give a deeper flavor; powdered substitutes may slightly change the taste.
• How do I get the dark, oily gravy? Cook on low heat after initial browning and gradually add water while stirring frequently.

📝 Ingredients

• 1.5 kg beef shoulder/shank or rump, cut
• 2 cups mustard oil
• 3 whole bay leaves
• 6 cardamom, 3 cinnamon sticks
• 3 cups sliced onions
• 2 tsp ginger garlic paste
• 2-3 tsp chilli powder
• 1/2 tsp turmeric
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tbsp gorom moshla
• 2 tsp salt or to taste
• Kala bhuna spice mix
• 1 tsp radhuni (celery seeds)
• 1/2 tsp cloves
• 1/2 tsp mace
• 1/2 nutmeg
• 1/2 tsp black pepper
• 1 tsp mustard seeds
• Kala bhuna bagar/tadka: 1 whole onion sliced, 2 dry red chillies, 2-3 whole garlic

👨‍🍳 Instructions

1. Marinate beef with 1 cup mustard oil, 3 cups onions, salt, ginger garlic paste, whole spices and powdered spices (except radhuni) for 30 min to overnight.
2. Transfer marinated beef to a pot, cook on high heat covered for 5–10 min, stirring occasionally.
3. Once beef starts to brown, add 6 cups hot water. Cook on high heat for 30 min, stirring often.
4. Reduce heat to low and cook for another 30–60 min. Add water gradually if needed until color darkens.
5. In a separate pan, heat remaining mustard oil, fry garlic, sliced onions, and dry chillies until golden brown. Pour into beef gravy and mix.
6. Add radhuni and adjust salt. Optional: add ketchup. Simmer on low for 10–15 min.
7. Optional garnish: fried onions and green chillies. Serve hot with rice, roti, pulao, or khichuri.

📊 Nutrition (per serving)
Calories: ~550 | Protein: 35g | Carbs: 8g | Fat: 42g