Spicy Beef Curry Basmati Rice (Print Version)
Tender beef in a bold, spiced sauce paired with fluffy basmati rice for a comforting dish.
# What You Need:
→ Beef & Marinade
01 - 1.1 lbs beef chuck or stewing beef, cut into 1 inch cubes
02 - 2 tbsp plain yogurt
03 - 1 tsp ground turmeric
04 - 1 tsp ground cumin
05 - 1/2 tsp salt
06 - 1/2 tsp freshly ground black pepper
→ Curry Base
07 - 2 tbsp vegetable oil or ghee
08 - 2 medium onions, finely chopped
09 - 4 garlic cloves, minced
10 - 1 tbsp fresh ginger, grated
11 - 2 green chilies, finely chopped
12 - 2 tsp ground coriander
13 - 1 tsp ground cumin
14 - 1 tsp garam masala
15 - 1 tsp chili powder
16 - 1/2 tsp ground cinnamon
17 - 14 oz canned chopped tomatoes
18 - 1 cup beef or vegetable stock
19 - 1 tsp salt
20 - 1/2 tsp sugar
→ Rice
21 - 1 1/4 cups basmati rice
22 - 2 cups water
23 - 1/2 tsp salt
24 - 1 tbsp butter or ghee
→ Garnishes
25 - Fresh coriander (cilantro), chopped
26 - Lemon wedges
# How to Make It:
01 - Combine beef cubes with yogurt, turmeric, cumin, salt, and pepper in a bowl. Mix thoroughly, cover, and marinate for at least 30 minutes or up to 4 hours refrigerated.
02 - Heat oil or ghee in a large heavy-bottomed pot over medium heat. Add onions and sauté until golden brown, approximately 8-10 minutes.
03 - Stir in garlic, ginger, and green chilies. Cook for 2 minutes until fragrant, being careful not to burn the garlic.
04 - Add ground coriander, cumin, garam masala, chili powder, and cinnamon. Stir constantly for 1 minute to toast the spices and release their oils.
05 - Add marinated beef to the pot. Brown on all sides for approximately 5 minutes to develop flavor.
06 - Pour in chopped tomatoes and stock, stirring to combine. Bring mixture to a gentle simmer.
07 - Cover and reduce heat to low. Cook for 1 to 1.5 hours, stirring occasionally, until beef is tender and sauce has thickened. Uncover for the final 15 minutes if reduction is needed. Adjust seasoning with salt and sugar.
08 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to boil, reduce heat to low, cover, and cook for 12-15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with fork and stir in butter or ghee if desired.
09 - Serve spicy beef curry over fluffy basmati rice. Garnish with fresh chopped coriander and lemon wedges.
# Expert Hints:
01 -
- The yogurt marinade transforms tough beef into something that falls apart at the mere suggestion of a fork
- Your entire apartment will smell better than any restaurant Ive ever visited
02 -
- The yogurt marinade isnt optional, its the difference between tender beef and tough chewing that ruins the experience
- Letting the onions cook properly until golden brown provides the essential sweet foundation that balances the heat
03 -
- Toast your spices in a dry pan before adding them to the curry for an extra layer of depth that people wont be able to pinpoint but will definitely notice
- Let the curry rest for 10 minutes before serving to allow the flavors to settle and the sauce to thicken slightly