Spicy Beef Curry Basmati Rice (Printable View)
Tender beef in a spicy tomato sauce served alongside fragrant basmati rice, bursting with bold flavors.
# What You Need:
→ Beef and Marinade
01 - 1.3 lbs beef chuck, cut into 3/4-inch cubes
02 - 1 tbsp plain yogurt
03 - 1 tsp ground turmeric
04 - 1 tsp chili powder
05 - 1 tsp salt
→ Curry Sauce Base
06 - 2 tbsp vegetable oil
07 - 2 medium onions, finely chopped
08 - 4 garlic cloves, minced
09 - 1 tbsp fresh ginger, grated
10 - 2 green chilies, finely chopped
→ Aromatic Spices
11 - 2 tsp ground cumin
12 - 2 tsp ground coriander
13 - 1 tsp garam masala
14 - 1 tsp paprika
→ Sauce Liquids and Seasonings
15 - 14 oz canned diced tomatoes
16 - 2/3 cup beef stock
17 - 1 cinnamon stick
18 - 2 bay leaves
19 - Salt and freshly ground black pepper, to taste
→ Basmati Rice
20 - 1 1/4 cups basmati rice
21 - 2 cups water
22 - 1/2 tsp salt
→ Garnish
23 - Fresh cilantro leaves, chopped
24 - Lemon wedges
# How-To Steps:
01 - Combine beef cubes, yogurt, turmeric, chili powder, and salt in a bowl. Mix thoroughly to coat all pieces. Marinate for at least 30 minutes, or refrigerate up to 2 hours for deeper flavor penetration.
02 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add finely chopped onions and cook for 8-10 minutes, stirring frequently, until golden brown and caramelized.
03 - Add minced garlic, grated ginger, and chopped green chilies to the pot. Sauté for 2 minutes, stirring constantly, until fragrant and raw garlic aroma dissipates.
04 - Stir in ground cumin, coriander, garam masala, and paprika. Cook for 1 minute, stirring continuously, to toast the spices and release their essential oils.
05 - Add marinated beef cubes to the pot. Brown the meat on all sides, about 5 minutes, to develop flavor through the Maillard reaction.
06 - Pour in diced tomatoes, beef stock, cinnamon stick, and bay leaves. Stir well to combine, scraping up any browned bits from the bottom of the pot. Bring mixture to a gentle simmer.
07 - Cover and reduce heat to low. Simmer for 1 to 1.5 hours, stirring occasionally, until beef is fork-tender and sauce has thickened to a rich consistency. Adjust seasoning with salt and pepper as needed.
08 - While curry simmers, rinse basmati rice under cold water until water runs clear. In a medium saucepan, bring 2 cups water to boil. Add rice and salt, stir once, cover tightly, reduce heat to low, and cook for 12 minutes. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
09 - Serve spicy beef curry over a bed of fluffy basmati rice. Garnish generously with chopped fresh cilantro and accompany with lemon wedges for squeezing over the dish.
# Expert Advice:
01 -
- The yogurt marinade makes the beef impossibly tender, like it's been cooking twice as long
- Leftaways taste even better after the spices have had time to really marry
02 -
- The longer you marinate, the more tender the beef becomes, two hours is ideal but thirty minutes works
- Cooking onions properly until golden brown is what separates restaurant quality from home cooking, rush this step and you will taste the difference
03 -
- Toast whole cumin and coriander seeds then grind them fresh for next level flavor
- Add a splash of cream or coconut milk in the last five minutes for restaurant style richness