Name: Beef Khichuri Recipe
Prep time: 30 min
Cook time: 120 min
Ingredients: 1 kg bone-in beef (shank or brisket); 3 large onions (thinly sliced); 2 tbsp garlic paste; 1 tbsp ginger paste; ½ cup plain yogurt; 1½ tsp red chili powder; 1 tsp turmeric powder; 1½ tsp coriander powder; 1 tsp cumin powder; 1 tsp garam masala powder; 2 bay leaves; 4 green cardamom pods; 4 cloves; 1 small cinnamon stick; ½ cup mustard oil or vegetable oil; Salt (to taste); Water (as needed); 2 cups basmati or kalijeera rice; 1 cup moong dal (yellow split lentils); 1 bay leaf; 3 green cardamom pods; 3 cloves; 1 small cinnamon stick; 1 tsp cumin seeds; 1 tsp ginger paste; 1 medium onion (sliced); 2 –4 green chilies (slit); 2 tbsp ghee; Salt (to taste); 4 cups hot water

If you’re craving a bowl of comfort with the richness of slow-cooked beef and the wholesomeness of rice and lentils, this Beef Khichuri recipe is your ticket to food heaven. Deeply rooted in Bengali cuisine, beef khichuri (or khichuri with beef curry) is not just a dish—it’s a nostalgic, soul-satisfying experience that warms you from the inside out. Often associated with rainy days, Eid festivities, or simply indulgent weekend meals, this recipe brings together aromatic rice, earthy lentils, and succulent beef in a way that feels both luxurious and homey.

In this post, I’ll guide you through every step of making an authentic beef khichuri, offer expert tips from years in the kitchen, provide mouthwatering variations, and even share how to plate it like a pro. Let’s get cooking!

What Is Beef Khichuri?

Beef khichuri is a traditional Bengali dish where spiced beef curry is paired with khichuri—a fragrant, lightly spiced mixture of rice and lentils. Unlike the plain khichdi found in other parts of the subcontinent, Bengali khichuri is a festive dish, often enriched with whole spices, ghee, and sometimes vegetables like potatoes or cauliflower.

There are generally two styles of khichuri in Bengal:

Bhuna Khichuri – a drier, more aromatic version with roasted lentils and rice, ideal for pairing with rich curries.
Jhol Khichuri – a slightly mushier, soupy version usually served during monsoons.

For this recipe, we’re focusing on Bhuna Khichuri with beef curry—the most decadent, celebration-worthy combination.

Ingredients for Beef Khichuri Recipe

Let’s break this into two parts: the Beef Curry and the Khichuri itself.

For the Beef Curry (Serves 4–6):

Beef (bone-in pieces, preferably shank or brisket) – 1 kg

Onion (thinly sliced) – 3 large
Garlic paste – 2 tbsp
Ginger paste – 1 tbsp

Plain yogurt – ½ cup
Red chili powder – 1½ tsp (adjust to taste)
Turmeric powder – 1 tsp

Coriander powder – 1½ tsp
Cumin powder – 1 tsp
Garam masala powder – 1 tsp

Whole garam masala (2 bay leaves, 4 green cardamom, 4 cloves, 1 small cinnamon stick)
Salt – to taste
Mustard oil or vegetable oil – ½ cup

Water – as needed

For the Bhuna Khichuri:

Basmati or Kalijeera rice – 2 cups
Moong dal (yellow split lentils) – 1 cup

Bay leaf – 1
Green cardamom – 3
Cloves – 3

Cinnamon stick – 1 small
Cumin seeds – 1 tsp
Ginger paste – 1 tsp

Onion (sliced) – 1 medium
Green chilies – 2–4, slit
Ghee – 2 tbsp

Salt – to taste
Water – 4 cups (adjust depending on rice type)

Step-by-Step Preparation: How to Make Beef Khichuri

Part 1: Making the Beef Curry

Marinate the beef:
- In a large bowl, mix the beef with yogurt, ginger-garlic paste, chili powder, turmeric, coriander, cumin, and salt.
- Let it marinate for at least 1 hour (preferably 4–6 hours or overnight in the fridge for deeper flavor).
Sear the onions and whole spices:
- Heat mustard oil in a heavy-bottomed pot until it smokes lightly (to remove raw flavor).
- Add bay leaves, cardamom, cloves, and cinnamon.
- Toss in the sliced onions and cook until golden brown—this adds richness to the curry.

Cook the beef:
- Add the marinated beef to the onions. Sauté over medium heat for 15–20 minutes until the oil separates and the spices cling to the meat.
Simmer:
- Add 2–3 cups of warm water, cover, and simmer on low heat for 1.5 to 2 hours, or pressure cook for 4–5 whistles.
- When the beef is fork-tender and the gravy is thick and flavorful, sprinkle with garam masala and remove from heat.

Chef’s Tip: Always allow the curry to rest for 15–20 minutes before serving—this helps the flavors deepen.

Part 2: Preparing the Bhuna Khichuri

Roast the lentils:
- In a dry pan, roast the moong dal until it turns golden and aromatic. This step is crucial for bhuna khichuri’s signature nutty flavor.
Wash and soak:
- Wash both the roasted dal and rice until water runs clear. Soak together for 20–30 minutes.

Sauté spices and aromatics:
- Heat ghee in a deep pot. Add bay leaf, cardamom, cloves, cinnamon, and cumin seeds.
- Add sliced onions and sauté until translucent. Stir in ginger paste and cook for 1–2 minutes.

Cook the rice and lentils:
- Add soaked rice and dal. Stir gently to coat in the spiced ghee.
- Add salt, green chilies, and 4 cups of hot water. Bring to a boil.

Simmer and finish:
- Cover and simmer on low heat for 15–20 minutes or until the water is absorbed and grains are cooked but separate.
- Let it rest covered for 10 minutes before fluffing.

Chef’s Tip: For extra aroma, add ½ tsp rose water or a pinch of mace powder before covering.

Expert Tips for Perfect Beef Khichuri

Meat cut matters: Use bone-in beef with some fat and connective tissue—this adds depth to the curry and richness to the meal.
Don’t rush the bhuna: Sauté the beef properly until the oil separates; that’s where flavor is built.
Roast the dal: Skipping this step will make your khichuri flat and dull. Roasting is what sets bhuna khichuri apart.

Use good quality rice: Kalijeera or aged basmati has the best aroma and texture for this dish.
Balance the spice: The beef curry is rich and robust, so the khichuri should be aromatic but not overly spicy.

Variations to Try

While this beef khichuri recipe is a classic, you can switch things up based on your preferences:

1. Vegetable-Studded Khichuri

Add lightly fried potatoes, carrots, or cauliflower florets to the khichuri for extra body and color.

2. Beef Tehari Fusion

Use tehari-style beef (with turmeric and minimal onions) instead of traditional curry for a spicier twist.

3. Eggplant Fry on the Side

Serve fried eggplant slices dusted with salt and turmeric as a crispy, cooling side.

4. Kachumber Salad

A fresh cucumber-onion-tomato salad with lemon juice balances the richness.

Serving Suggestions

Serve beef khichuri piping hot, ideally in a shallow bowl to showcase both components.
Garnish with crispy fried onions (beresta) and green chilies.

Pair with:
- Boiled eggs (sliced in halves)
- A wedge of lemon
- Pickled green chilies or achar
- Cucumber raita or plain yogurt on the side

For festive occasions like Eid, present it on a large platter with beef on one side, khichuri on the other, and garnishes in the center.

Storage and Reheating

Storage: Store beef and khichuri separately in airtight containers. Keeps well in the fridge for up to 3 days.

Freezing: The beef curry freezes beautifully for up to 2 months. Khichuri doesn’t freeze well due to the rice texture.
Reheating: Reheat khichuri with a splash of water over low heat, and the beef curry in a covered pan or microwave.

Why This Beef Khichuri Recipe Works

This beef khichuri recipe stands out because it respects tradition while embracing technique. The slow-cooked beef, aromatic rice-lentil blend, and harmony of textures create a dish that’s greater than the sum of its parts. It’s festive yet comforting, bold yet balanced—and always a showstopper.

Final Thoughts

Whether you’re celebrating a special occasion or simply craving something warm and hearty, this Beef Khichuri recipe delivers on all fronts. It captures the essence of Bengali culinary artistry—bold spices, slow cooking, and deep comfort.

I hope you enjoy making this as much as I do every time I bring it to the table. Let it simmer, let it speak for itself, and most importantly—share it with people you love.