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Beef Khichuri Recipe

This Beef Khichuri Recipe is a rich and aromatic Bengali classic made with fragrant rice, roasted lentils, and succulent slow-cooked beef curry—perfect for festive meals or comforting family dinners.
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Prep Time 30 minutes
Cook Time 2 hours
Course Main Course
Cuisine Indian
Servings 6
Calories 620 kcal

Ingredients
  

For the Beef Curry:

  • 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

For the Bhuna Khichuri:

  • 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

Instructions
 

  • For the Beef Curry:

Marinate the Beef:

  • Mix beef with yogurt, ginger-garlic paste, red chili, turmeric, cumin, coriander, and salt. Let marinate for at least 1 hour (or overnight in the fridge).

Sauté Onions and Spices:

  • Heat oil in a large pot. Add bay leaves, cardamom, cloves, and cinnamon. Add sliced onions and sauté until golden.

Cook the Beef:

  • Add marinated beef and cook on medium heat for 15–20 minutes until the oil separates and meat browns.

Simmer:

  • Add 2–3 cups water, cover, and cook on low for 1.5–2 hours (or pressure cook for 4–5 whistles) until beef is tender. Finish with garam masala. Let it rest.
  • For the Bhuna Khichuri:

Roast the Lentils:

  • Dry roast moong dal until golden and fragrant.

Wash and Soak:

  • Rinse roasted dal and rice until water runs clear. Soak for 20–30 minutes.

Cook Aromatics:

  • In a deep pot, heat ghee. Add whole spices and cumin seeds. Add onions and cook until soft. Add ginger paste and cook 1–2 minutes.

Add Rice and Dal:

  • Add drained rice and dal, stir to coat. Add green chilies, salt, and 4 cups water.

Simmer:

  • Cover and cook over low heat for 15–20 minutes until water is absorbed and rice is fluffy. Rest for 10 minutes before serving.

Notes

  • Storage: Store beef curry and khichuri separately in airtight containers. Refrigerate up to 3 days. Freeze beef curry for up to 2 months.
  • Reheating: Add a splash of water to khichuri and reheat on low. Reheat beef curry in a covered pan or microwave.
  • Variations: Add fried potatoes or cauliflower to the khichuri.Serve with boiled eggs, fried eggplants, or cucumber salad.For extra aroma, add a dash of rose water before covering the khichuri.