Spicy Beef Curry Rice (Printer-friendly)
Tender beef simmered in a fragrant spicy sauce, served over fluffy basmati rice for a rich flavorful meal.
# What You’ll Need:
→ Beef
01 - 1.3 lb beef chuck or stewing beef, cut into 1 in cubes
→ Marinade
02 - 2 tbsp plain yogurt
03 - 1 tsp salt
04 - 1 tsp ground turmeric
→ Curry Base
05 - 2 tbsp vegetable oil
06 - 2 medium onions, finely chopped
07 - 4 garlic cloves, minced
08 - 1 tbsp fresh ginger, grated
09 - 2 green chilies, sliced
10 - 2 tsp ground cumin
11 - 2 tsp ground coriander
12 - 1 tsp chili powder
13 - 1 tsp garam masala
14 - 14 oz canned chopped tomatoes
15 - 1 cup beef stock or water
→ Finishing & Rice
16 - 1 tbsp fresh cilantro, chopped
17 - 1 1/2 cups basmati rice
18 - 2 1/2 cups water
19 - 1/2 tsp salt
# How-To Guide:
01 - Combine beef cubes with yogurt, salt, and turmeric in a bowl. Mix thoroughly, cover, and refrigerate for at least 30 minutes or up to 2 hours for deeper flavor penetration.
02 - Rinse basmati rice under cold water until water runs clear. Set aside.
03 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add onions and cook for 8 to 10 minutes until golden brown, stirring occasionally.
04 - Add garlic, ginger, and green chilies to the pot. Sauté for 1 to 2 minutes until fragrant, stirring constantly to prevent burning.
05 - Stir in cumin, coriander, chili powder, and garam masala. Cook for 1 minute, stirring constantly to release essential oils and prevent scorching.
06 - Add marinated beef to the pot. Brown on all sides for 4 to 5 minutes to develop flavor and texture.
07 - Pour in chopped tomatoes and beef stock. Bring to a simmer, reduce heat to low, cover, and cook for 1 to 1.5 hours. Stir occasionally until beef is tender and sauce has thickened.
08 - While curry simmers, bring 2 1/2 cups water and 1/2 tsp salt to boil in a saucepan. Add rinsed rice, stir once, cover, reduce heat to low, and cook for 12 minutes. Remove from heat and let rest covered for 5 minutes. Fluff with a fork.
09 - Taste curry and adjust salt or spice as needed. Stir in chopped fresh cilantro just before serving.
10 - Serve hot beef curry over steamed basmati rice.
# Expert Advice:
01 -
- The yogurt marinade makes the beef impossibly tender, almost falling apart at the mere suggestion of a fork
- Leftovers taste even better after the spices have had time to really know each other overnight
02 -
- Rushing the onion caramelization is the biggest mistake, those golden bits are where half the flavor lives
- The yogurt marinade isn't optional, it is the difference between chewy beef and beef that surrenders to your fork
03 -
- Cook the curry a day ahead, the spices meld and mellow into something infinitely more complex
- Use a heavy pot or Dutch oven to prevent hot spots that can scorch the sauce