Entree: Bangladesh – Bangladeshi Street Food – বিফ ভুনা ➤ Bif Bhuna (Thick, spiced Bangladeshi beef cooked in a reduced onion-tomato masala)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1.5 lb (700 g) beef chuck, cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 1 tbsp (15 g) ghee or unsalted butter
- 2 large onions, thinly sliced (340 g)
- 1 tbsp (15 g) garlic paste
- 1 tbsp (15 g) ginger paste
- 2 medium tomatoes, finely chopped (10 oz / 280 g)
- 2 tbsp (30 g) plain yogurt, beaten
- 2 green chilies, slit lengthwise (optional)
- 1 tsp (5 g) turmeric powder
- 2 tsp (10 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) Kashmiri chili powder or paprika for color
- 1 tsp (5 g) black pepper, freshly ground
- 1 tsp (5 g) salt, or to taste
- 1 tsp (5 g) sugar (optional, to balance acidity)
- 1 small cinnamon stick (about 1.5 in / 4 cm)
- 3 green cardamom pods, lightly crushed
- 3 whole cloves
- 1 bay leaf
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves) for garnish
- 1 tbsp (15 ml) lemon juice

Instructions

1. Heat the oil and ghee in a heavy-bottomed pan over medium-high heat. Add the cinnamon stick, cardamom, cloves, and bay leaf; fry until aromatic, about 30 seconds.
2. Add the beef and sear in batches until deeply browned on all sides; remove and set aside.
3. In the same pan, add the sliced onions and reduce heat to medium. Cook, stirring frequently, until the onions are deep golden brown and caramelized, about 15–20 minutes.
4. Add the garlic and ginger paste and cook 2–3 minutes until raw smell disappears.
5. Stir in turmeric, ground coriander, cumin, chili powder, and black pepper; fry the spice mix for 1–2 minutes to bloom the flavors.
6. Add chopped tomatoes and cook until they break down and the oil begins to separate from the masala, about 8–10 minutes.
7. Return the browned beef to the pan. Add beaten yogurt and 1/2 cup (120 ml) water to deglaze. Bring to a gentle simmer, cover, and cook until beef is tender, about 45–60 minutes, stirring occasionally.
8. Remove the lid and increase heat to medium-high to reduce the sauce until it is thick and coats the meat (the bhuna stage). Stir frequently to prevent sticking.
9. Taste and adjust salt and sugar if needed. Stir in slit green chilies, lemon juice, and chopped cilantro; cook 1 more minute.
10. Serve hot with steamed rice, naan, or paratha.