Classic Old Dhaka Style, Rich & Creamy Beef Rezala

If you love traditional Bangladeshi flavors, our Beef Rezala recipe is a must-try! This dish is all about tender beef cooked slowly in a luxurious blend of spices, nuts, and coconut milk, delivering a rich, creamy gravy with just the right balance of warmth and subtle sweetness.

Inspired by the famous old-school baburchi styles from Dhaka, this recipe uses common kitchen ingredients but creates a dish that tastes like a feast. From marinating the meat with mustard and yogurt to the careful roasting of nuts and whole spices, every step brings out deep flavors and mouthwatering aroma.

We also add a final touch of smoky ghee-charcoal flavor, a secret technique that adds an unforgettable depth to the dish.

Serve this with fluffy pulao or soft porota, and you’ve got a perfect meal for family or special occasions.

A rich and creamy bowl of traditional beef rezala, garnished with crispy fried onions, perfect for savoring with naan or rice.

Ingredients

For Marination:

• 1 kg beef (red meat, with or without bone)

• 1 tbsp ginger paste

• 1 tbsp garlic paste

• 2 tbsp plain yogurt

• 1½ tsp mustard paste

• 1¾ tsp salt (adjust to taste)

For Cooking:

• ¼ cup mustard oil

• ¼ cup regular cooking oil

• Whole garam masala:

  • 4 small cinnamon sticks

  • 5–6 green cardamom

  • 2 black cardamom

  • 8 cloves

  • 8–10 black peppercorns

  • 2 bay leaves

  • 3 dry red chilies

• ¾ cup onion paste (from 2 medium onions)

• 5–6 green chilies, crushed

• 1½ tsp roasted cumin powder

• 1 tsp garam masala powder

Nut & Seed Paste:

• 1½ tbsp peanuts

• 1½ tbsp almonds

• 1½ tbsp cashews

• 1½ tbsp white sesame seeds (til)

• 1½ tbsp raisins

• Water to blend

Finishing:

• 1¼ cup hot water

• 1 cup coconut milk

• 2–3 tbsp fried onions (beresta)

For Smoke Flavor:

• 1 piece hot charcoal

• 1 tsp ghee

Instructions

1. Marinate the Beef:In a bowl, mix the beef with ginger paste, garlic paste, yogurt, mustard paste, and salt. Let it marinate for 5–10 minutes.

2. Sauté Aromatics:In a large pot or kadai, heat mustard oil and regular oil together.Add the whole garam masala (including red chilies) and let it sizzle for a few seconds.Then add onion paste and sauté for 3–4 minutes until the raw smell goes away.Add crushed green chilies and mix well.

3. Cook the Beef:Add the marinated beef to the pot. Stir and cook on medium-high heat for 5 minutes.Add roasted cumin powder and garam masala powder. Mix it all in nicely.

4. Blend the Nut Paste:In a blender, combine peanuts, almonds, cashews, sesame seeds, raisins, and a little water to make a smooth paste.Pour it into the pot and rinse the blender jar with a splash of water—add that in too.Now cook on low to medium heat, stirring constantly for 15–20 minutes until oil starts to separate.Be careful—nuts can burn easily if not stirred properly.

5. Simmer the Gravy:Add 1¼ cup of hot water. Cover and let it simmer on low heat for about 20 minutes, stirring occasionally.Once the beef is tender and oil has risen to the top, stir in the coconut milk.Simmer for another 10–15 minutes on low heat until oil floats again.

6. Final Touch – Smoke Flavor (optional but recommended):Heat a piece of charcoal until red-hot. Place it in a small bowl and sit it in the middle of the rezala pot.Pour 1 tsp ghee over the charcoal and immediately cover the pot with a lid.Let it smoke inside for 2 minutes, then remove the charcoal.

7. Garnish & Serve:Sprinkle fried onions on top and serve hot with porota or pulao.