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Bangladeshi Meat Bhuna Khichuri

Bangladeshi Meat Bhuna Khichuri is a rich and flavorful dish that marries the heartiness of meat with the comfort of khichuri, a traditional South Asian one-pot meal typically made with rice and lentils. This dish features tender pieces of meat, usually mutton or lamb, that are slow-cooked with fragrant spices like bay leaves, cinnamon, and cardamom to create a deeply aromatic and savory experience. The meat is first bhuna (fried and stirred in spices) until it develops a rich color and robust flavor, which is then combined with rice and moong dal. This mixture is simmered together with additional spices and ingredients like tomatoes, green chillies, and sometimes a touch of sugar, to enhance the flavor and create a harmonious blend. The result is a comforting and satisfying meal that is often enjoyed during festive occasions and cherished for its delightful combination of spices and textures.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Servings: 5 people
Course: Main Course
Cuisine: bangladeshi
Ingredients Equipment Method

Ingredients
  

  • 5-6 pieces Lamb shank or curry cuts of meat 1.5 kg as an alternative
  • 1 cup Oil mustard oil is preferred
  • Gorom moshla use 2 bay leaves, 3-4 cinnamon sticks, and 5-6 cardamom pods
  • 2 Onions medium finely sliced/chopped
  • 2 tsp Ginger garlic paste fresh is better
  • spice paste prepared earlier with 1 tsp yogurt, 2-3 green chilies, 6-7 almonds, 1/2 tsp each of mace and nutmeg, 1/3 tsp coriander seeds, and 1/3 tsp cumin seeds
  • 1 tbsp Chilli powder
  • 1 tsp Turmeric powder
  • Water 10-12 cups in total
  • 2 Potatoes quartered
  • 1 cup Moog daal yellow lentils
  • 2 cups Rice kalijeera/chinigura
  • 2 Tomatoes chopped
  • Salt to taste
  • Sugar to taste
  • 5-6 Fresh chillies sliced
  • 2-3 tbsp Fried onions
  • 4 Eggs boiled
  • 1 /2 cup masoor daal red lentils
  • 1 tbsp choice of meat spice mix radhuni/shaan meat masala
  • 1 tbsp gorom moshla grinded homemade is always better.
  • additional sides such as salads, pickles, chili, and lemon slices.

Equipment

  • 1 deep large nonstick pot for cooking meat and khichuri
  • 1 fry pan for dry roasting lentils
  • spice grinder for blending spice paste

Method
 

  1. In a pan add some oil and sear the lamb shanks until brown. You can skip this part if you're using curry cuts of meat.
  2. In the same pan add the gorom moshla/ whole spices and add the chopped onions.
  3. Cook until softened and add ginger garlic paste. Mix well then add in the paste that we made earlier. Add chilli and turmeric powder and some water. Cook for a few minutes till oil separates.
  4. Now add in the mutton pieces and mix very well.
  5. Coat the mutton w the gravy and cook for a few minutes before adding in hot water.
  6. Submerge the meat w water and cook in high heat for 15min. Put the heat down to medium and then low till mutton is 70% cooked. At this stage sauce will start to thicken, add in your potatoes and cook for 5min.
  7. Now dry roast your moog daal until fragrant.
  8. Wash rice and daal and leave it aside.
  9. Take out the meat w some gravy.
  10. Leave the potatoes in as we are going to cook it w khichuri. Now add in the rice and lentils into the pan. Mix very well and fry until light brown. You can add some more turmeric here. Just to get that bright color.
  11. Add tomatoes, gorom moshla, salt and sugar to taste.
  12. Add hot water. Cover and let it cook until rice is done. Add fresh chillies and fried onions.
  13. Add back in the meat and gravy. Add eggs, some more chillies and cook in dum for 10more minutes in the lowest flame. You can use a tawa to avoid burning.
  14. After 10min combine everything together and serve hot with some salads, achar, lemon etc.
  15. Enjoy