Beef Bhuna Khichuri with Shondesh Salad

A comforting one-pot meal of aromatic basmati rice and red lentils cooked with tender chunks of beef in a rich, spicy gravy, balanced by a fresh and tangy cucumber-red onion salad.

• Prep: 25 min
• Cook: 1 hr 15 min
• Total: 1 hr 40 min
• Servings: 2
• Cuisine: Bangladeshi
• Difficulty: Medium
• Cost: $14.55/serving

Dietary

• Nut-Free
• High-Protein
• High-Fiber

Tags

• one-pot
• comfort food
• spicy
• rich
• stir-fry
• tangy

Ingredients

• 0.75 pound beef chuck (cut into 1-inch cubes)
• 0.5 cup plain whole milk yogurt
• 1.5 tablespoon ginger paste
• 1.5 tablespoon garlic paste
• 2 tablespoon olive oil
• 1 yellow onion (finely chopped)
• 1.25 cup basmati rice (uncooked)
• 0.25 cup red lentils (uncooked)
• 2 tomatoes (chopped)
• 2 whole green chili (slit lengthwise)
• 3 whole green cardamom pod
• 2 cinnamon sticks
• 2 bay leaves
• 1 teaspoon cumin seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground red chili powder
• 1 teaspoon garam masala
• 3 cup beef broth
• 1 cup hot water
• 1 teaspoon kosher salt
• 0.5 red onion (thinly sliced)
• 0.5 cucumber (thinly sliced)
• 1 tablespoon fresh lime juice
• 2 tablespoon fresh cilantro (chopped, for garnish)

Instructions

1. For the Beef Bhuna Khichuri: In a bowl, marinate the beef chuck with 1/4 cup plain whole milk yogurt, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground red chili powder, and 1/2 teaspoon kosher salt. Mix well and let marinate for at least 15 minutes.
2. Rinse the basmati rice and red lentils together under cold running water until the water runs clear. Drain and set aside.
3. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped yellow onion and cook until golden brown, about 8-10 minutes.
4. Add the green cardamom pods, cinnamon stick, bay leaves, and 1 teaspoon cumin seeds to the pot. Sauté for 30 seconds until fragrant.
5. Add the marinated beef to the pot and brown on all sides for 5-7 minutes. Stir in the remaining 1/2 tablespoon ginger paste, 1/2 tablespoon garlic paste, and the chopped tomatoes. Cook for 5 minutes until tomatoes soften.
6. Stir in the remaining 1/2 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon ground red chili powder, and 1 teaspoon garam masala. Cook for 2-3 minutes until the spices are fragrant and the oil separates.
7. Add the rinsed rice and lentils to the pot. Stir gently for 2-3 minutes to coat with the spice mixture. Pour in 3 cups beef broth and 1 cup hot water. Add the slit green chilies and the remaining 1/2 teaspoon kosher salt. Bring to a boil.
8. Once boiling, reduce heat to low, cover tightly, and cook for 35-40 minutes, or until the beef is tender, and the rice and lentils are cooked and the liquid is absorbed. If the khichuri appears dry before the beef is tender, add a little more hot water (1/4 cup at a time) and continue cooking.
9. Remove from heat and let it rest, covered, for 10 minutes before fluffing gently with a fork.
10. For the Shondesh Salad: In a small bowl, combine the thinly sliced red onion, thinly sliced cucumber, 1 tablespoon fresh lime juice, and a pinch of kosher salt. Mix well and let it sit for 5 minutes to slightly soften the onion.
11. Serve the Beef Bhuna Khichuri hot, garnished with chopped fresh cilantro if desired, alongside the Shondesh Salad and the remaining 1/4 cup plain whole milk yogurt.

Notes

For deeper flavor, brown the beef really well before adding other ingredients. Adjust the spice level by increasing or decreasing the green chilies and red chili powder. Adding a touch of ghee at the end can enhance the aroma.

Nutrition (per serving)

• Calories: 1263
• Protein: 62.9 g
• Carbohydrates: 147.1 g
• Fat: 46.6 g
• Fiber: 12 g
• Sodium: 2945 mg
• Saturated Fat: 15.6 g
• Sugar: 17.7 g
• Cholesterol: 117 mg