Spicy Beef Curry Rice (Printable Version)
Tender beef cubes simmered in fragrant spices, served over perfectly steamed basmati rice.
# What You'll Need:
→ Beef and Marinade
01 - 1.3 lb beef chuck or stewing beef, cut into 1 in cubes
02 - 2 tbsp plain yogurt (dairy or unsweetened non-dairy)
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 and 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
# Step-by-Step:
01 - Combine beef cubes with yogurt, 1 tsp salt, and turmeric in a bowl. Mix thoroughly, cover, and refrigerate for 30 minutes to 2 hours.
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 chopped onions and cook for 8 to 10 minutes until golden brown.
04 - Add minced garlic, grated ginger, and sliced green chilies to the pot. Sauté for 1 to 2 minutes until fragrant.
05 - Stir in ground cumin, coriander, chili powder, and garam masala. Cook for 1 minute, stirring constantly to release flavors.
06 - Add marinated beef to the pot and brown on all sides for 4 to 5 minutes.
07 - Pour in chopped tomatoes and beef stock. Bring to a simmer, then reduce heat to low. Cover and cook for 1 to 1.5 hours, stirring 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 a 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 level as needed. Stir in chopped cilantro and serve hot over steamed basmati rice.
# Expert Advice:
01 -
- The yogurt marinade makes the beef incredibly tender, almost falling apart with just a fork
- The sauce develops layers of flavor that actually get better overnight, making it perfect for meal prep
- It hits that perfect balance of warming heat without being overwhelmingly spicy
02 -
- Skipping the onion caramelization step is the biggest mistake you can make, those golden onions are essential for depth
- Letting the curry rest for 10 minutes off the heat before serving allows the sauce to thicken slightly and flavors to settle
03 -
- Use whole spices toasted and ground fresh if you want to take this to the next level
- Add a splash of cream or coconut milk in the last 5 minutes for extra richness