Spicy Beef Curry with Basmati Rice (Printable Version)
Tender beef simmered in aromatic spices with tomatoes and warm spices, served over fluffy basmati rice.
# What You'll Need:
→ Beef
01 - 1.3 lbs beef chuck or stewing beef, cut into 1-inch cubes
→ Marinade
02 - 3 tablespoons plain yogurt
03 - 1 tablespoon ginger-garlic paste
04 - 1 teaspoon ground turmeric
05 - 1 teaspoon chili powder
06 - 1/2 teaspoon salt
→ Curry Base
07 - 2 tablespoons vegetable oil
08 - 2 medium onions, finely chopped
09 - 2 tomatoes, diced
10 - 2 green chilies, sliced
11 - 1 tablespoon ginger-garlic paste
12 - 2 teaspoons ground coriander
13 - 1 teaspoon ground cumin
14 - 1/2 teaspoon ground cinnamon
15 - 1 teaspoon garam masala
16 - 1 teaspoon chili powder
17 - 1 teaspoon paprika
18 - 1 cup beef or vegetable stock
19 - Salt to taste
20 - Fresh cilantro, chopped for garnish
→ Rice
21 - 1.25 cups basmati rice
22 - 2 cups water
23 - 1/2 teaspoon salt
24 - 1 teaspoon oil or ghee
# How To Make It:
01 - Combine beef cubes with yogurt, ginger-garlic paste, turmeric, chili powder, and salt in a bowl. Mix thoroughly, cover, and marinate for at least 30 minutes or up to 2 hours for enhanced flavor.
02 - Rinse basmati rice under cold water until water runs clear. Soak in fresh water for 20 minutes, then drain thoroughly.
03 - Heat oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until golden brown, approximately 8 minutes.
04 - Add ginger-garlic paste and sliced green chilies to the pot. Sauté for 1 minute until fragrant.
05 - Add diced tomatoes, coriander, cumin, cinnamon, garam masala, chili powder, and paprika. Cook while stirring until tomatoes break down completely, approximately 5 minutes.
06 - Add marinated beef with all marinade juices to the pot. Stir to coat beef thoroughly with spices. Cook for 5 minutes until beef develops a light brown exterior.
07 - Pour in stock and bring to a simmer. Cover and cook on low heat for 1 to 1.5 hours, stirring occasionally, until beef is tender and sauce thickens. Season with salt to taste.
08 - In a separate saucepan, bring 2 cups water to a boil with salt and oil or ghee. Add drained rice, stir once, cover, and reduce heat to low. Cook for 12-15 minutes until rice is tender and water is fully absorbed. Fluff with a fork.
09 - Serve hot spicy beef curry over fluffy basmati rice. Garnish generously with fresh chopped cilantro.
# Expert Advice:
01 -
- The slow-simmered beef becomes meltingly tender while absorbing all those complex spices, creating layers of flavor that simply cant be rushed.
- Its the perfect make-ahead meal that actually improves overnight in the refrigerator, making your weeknight dinner feel like a special occasion with minimal effort.
02 -
- Resist the urge to constantly stir the curry while it simmers, as this breaks down the meat too much and prevents that beautiful caramelization that happens when pieces are left undisturbed.
- The curry will look alarmingly oily when first done, but let it rest for 10 minutes and youll see the oils reintegrate beautifully into a silky sauce.
03 -
- Toast whole spices like cumin and coriander seeds in a dry pan before grinding them yourself - the difference in aroma is remarkable and worth those few extra minutes.
- Keep a small bowl of water nearby when handling chilies, dipping your fingertips occasionally prevents the oils from lingering and accidentally getting into your eyes later.