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Kolija Bhuna or Liver Bhuna

kolija bhuna recipe

Bengali cuisine is known for its various use of flavors, whereas Kolija bhuna plays an important role at the royal depth of old Dhaka. This deeply fried liver with premium ingredients included gravy can lure anyone to taste it even for once.

Bhuna is basically roasted gravy which is spicier in flavor and more traditional. Kolija bhuna or Liver bhuna is one of the most desired and famous dishes in Southeast Asia, Morocco, Korea and France. The list doesn’t go short. This Kolija bhuna has made an impact to the fried liver lovers.

Some of the great restaurants have also made their own recipe and never the less they are excellent in taste as well. But When it comes to spice and more mouthwatering ingredients Kolija bhuna is always on top.

It’s also a favorite dish in Africa. Although Africans are more into OX liver bhuna rather than cows or goats still it almost tastes the same. Just the right ingredients and a bit of Mughal magic it becomes super delicious.

The Nawab’s of Dhaka bought Mughal cuisine to Bengal state. Although the whole structure of the feast couldn’t be maintained, but the recipes were kept safe, as a result, the whole world can witness the royalty by tasting the Mughal foods.

Kolija Bhuna or Liver Bhuna is not only famous in the SEA region, but it has also reached every corner of the world. From Africans to Arabs, from Great Britain to the states of America and all-around Europe has a high demand for this dish. And why wouldn’t be?

The liver is a proven nutrition powerhouse for the human body. Dr Weston Price, a man considered to be an expert in the field of nutrition has stated that many cultures that make use of organ meat such as liver as a regular part of their diets lived free from many of the chronic illness that plague so many Americans.

Dr Price also points out that in the animal kingdom a predator will instinctively go for the organ meat because it is such a powerhouse of nutrition. Compared with the meat from muscle tissue that most of us are used to, the liver is a far superior provider of nutrition.

The liver makes the toxins go away from the human body. In order to find a good Liver is to look for the animals who are herbivorous (eats plants). As we can see the nutrition are so high in this organ people will eventually buy Liver-related foods. And so comes up the Royal dish Kolija bhuna or Liver bhuna.

Kolija bhuna can be a side dish to many people who like to have it with roti, naan or maybe Mughal styled rice also. The fresher and recent the Liver the better it tastes and the color gets more soothing. Kolija bhuna can also be prepared at home if the recipe is followed accordingly. Here’s a sample recipe in order to cook Kolija bhuna.

RECIPE:

  • 1 lbs. beef/ mutton liver

  • 1 large onion, thinly sliced, (around 3/4th cup)

  • 1 tablespoon ginger paste

  • 2 teaspoon garlic paste

  • 3 or 4 garlic cloves, pounded

  • 1/2 teaspoon turmeric powder

  • 2 teaspoon chili powder

  • 4 green cardamoms

  • 1 stick of cinnamon, (2″ stick)

  • 2 bay leaves

  • Salt to taste

  • oil

  • Whole green chillies

  • Kolija masala, apply all

Kolija Masala:

  • 3/4th teaspoon dry roasted cumin powder ( bhaja jeera gura)

  • 1/2 teaspoon dry roasted coriander powder

  • 1/2 teaspoon fennel / sauf powder

  • 1/4th teaspoon nutmeg powder,

  • 1/4th teaspoon mace powder

  • 3 green cardamoms,1 black cardamom

  • 2 dry roasted red chilies ( don’t blacken )

  • 1/4 teaspoon nigella/ kalojeera

  • 1/4 teaspoon fenugreek or methi

  • 1 teaspoon black pepper

  • 4/5 cloves

  • Grind them together in fine powder.

PROCEDURE:

  1. Take little Kolija or Liver masala and rub on the Kolija or Liver, that would help to remove the bad smell too.

  2. Heat oil and add the whole garam masalas- cardamoms, cinnamon and bay leaf. Add the sliced onion and fry until it turns golden brown. Now add ginger paste, garlic paste. Add little water. After that add chili powder, turmeric powder pounded garlic and cook. Cook the masalas well until the raw flavor is gone. Careful, don’t burn the masala, or don’t burn the onions or make it too dark, which will result in dark Kolija or Liver bhuna.

  3. When the masalas are cooked well, add the Kolija or Liver/ liver and cook them on medium flame. Add water little by little and cook until the Kolija or Liver is almost done and the water inside dries out. Now add little water and cook until the desired consistency comes out. Just little before of turning off the stove, 5 minutes earlier, add salt and whole green chilies. Don’t add salt at the very beginning of cooking, that would make the Kolija or Liver hard too. Add the Kolija or Liver masala at the end of the cooking, turn off the stove and keep the Kolija or Liver pot on the warm stove with the lid on until the oil separates.

    Notes:You can also add the potatoes just before adding the Kolija or Liver if you want.

You can order Kolija Bhuna From Grand Nawab.

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