What is Bhuna?

Bhuna is type of dry cooking in Bengal influenced by Mughal cuisine.

In Urdu, Bhuna means dry-roasted, or roasted without water. The technique to make Bhuna is called Bhuno-ing. The meat and the spices are fried in Ghee with very little water (just enough water to prevent burning) over low to medium heat. More Ghee and water are added and Bhuno-ing continued. In the initial Bhuno-ing stages, the oil is absorbed by the spices. The process of Bhuno-ing is repeated several times till the meat is tender and the spices start to release Ghee. At this point, the Ghee has extracted all the flavors and colors from the spices without burning them. Dark colors from Coriander Cumin and Fenugreek are merged with colors from turmeric and Chili peppers in the Ghee. All the spice flavors are amalgamated in the Ghee including the Capsaicin from the Chili peppers.

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