Spicy Beef Curry Rice (Printable View)
A flavorful spiced beef dish slow-cooked with aromatics, paired with fluffy basmati rice.
# What You Need:
→ Beef and Marinade
01 -
02 -
03 -
04 -
05 -
→ Curry Base
06 -
07 -
08 -
09 -
10 -
→ Spices
11 -
12 -
13 -
14 -
15 -
16 -
17 -
18 -
19 -
→ Sauce and Garnish
20 -
21 -
22 -
→ Steamed Rice
23 -
24 -
25 -
# How-To Steps:
01 - Combine beef cubes with yogurt, lemon juice, turmeric, and salt in a bowl. Cover and refrigerate for at least 30 minutes, or overnight for maximum flavor absorption.
02 - Rinse basmati rice in cold water until the water runs clear. Bring 2½ cups water and 1 tsp salt to a boil in a medium saucepan. Add rice, reduce heat to low, cover tightly, and simmer for 12–15 minutes until tender. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
03 - Heat vegetable oil in a large heavy pot or Dutch oven over medium heat. Add finely chopped onions and sauté for about 10 minutes until golden brown and caramelized, stirring frequently to prevent burning.
04 - Stir in minced garlic, grated ginger, and chopped green chilies. Cook for 1–2 minutes until fragrant, taking care not to burn the garlic.
05 - Add cumin, coriander, chili powder, garam masala, black pepper, cinnamon stick, cardamom pods, cloves, and bay leaf. Stir constantly for 1 minute to release the essential oils and intensify the flavors.
06 - Add marinated beef to the pot, including any marinade liquid. Brown on all sides for about 5 minutes to develop depth of flavor.
07 - Pour in chopped tomatoes and beef stock. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 1 hour. Stir occasionally to prevent sticking and ensure even cooking. The beef is done when tender and the sauce has thickened to a rich consistency.
08 - Taste and adjust seasoning with additional salt if necessary. Remove whole spices (cinnamon stick, cardamom pods, cloves, and bay leaf) if preferred. Serve hot, garnished with fresh cilantro, alongside fluffy steamed basmati rice.
# Expert Advice:
01 -
- The yogurt marinade makes the beef impossibly tender, like it's been slow-cooking for hours even though it only takes ninety minutes
- Building the spice base from whole toasted spices creates layers of flavor that you just cannot get from pre-made curry powder
02 -
- Do not skip browning your onions properly—pale onions make a pale curry
- Letting the curry rest for ten minutes off the heat before serving lets the flavors marry and the sauce thicken slightly
03 -
- Make the curry a day ahead—the flavors develop and intensify overnight
- Freeze individual portions for those nights when cooking feels impossible