Spicy Beef Curry with Basmati Rice (Printable)
Tender beef simmered in aromatic spices with a rich, warming sauce, paired with fluffy basmati rice for an authentic Indian meal.
# 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 1/4 cups basmati rice
22 - 2 cups water
23 - 1/2 teaspoon salt
24 - 1 teaspoon oil or ghee
# How to Make It:
01 - In a bowl, combine beef cubes with yogurt, ginger-garlic paste, turmeric, chili powder, and salt. Mix thoroughly, cover, and refrigerate for at least 30 minutes, preferably up to 2 hours for deeper flavor development.
02 - Rinse basmati rice under cold running water until water runs clear. Soak in fresh water for 20 minutes, then drain completely.
03 - Heat oil in a large heavy-bottomed pot over medium heat. Add chopped onions and sauté until golden brown, approximately 8 minutes, stirring occasionally.
04 - Add ginger-garlic paste and sliced green chilies to the pot. Sauté for 1 minute until fragrant, stirring constantly.
05 - Add diced tomatoes, ground coriander, ground cumin, ground cinnamon, garam masala, chili powder, and paprika. Cook while stirring until tomatoes break down completely, approximately 5 minutes.
06 - Add marinated beef and all marinade juices to the pot. Stir to coat the beef evenly with the spice mixture. Cook for 5 minutes until beef is browned on the surface.
07 - Pour in stock and bring to a simmer. Cover the pot and reduce heat to low. Cook for 1 to 1.5 hours, stirring occasionally, until beef is tender and sauce has thickened. 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, then 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 - Transfer the cooked basmati rice to serving plates or a serving dish. Ladle the hot spicy beef curry over the rice and garnish generously with fresh chopped cilantro.
# Expert Advice:
01 -
- The slow-simmering technique draws out every bit of flavor from the beef while requiring minimal hands-on attention, perfect for those evenings when youre puttering around the house anyway.
- That moment when you lift the lid and the concentrated aroma of spices hits your nose is genuinely worth the wait, transforming ordinary weeknight dinners into something special.
02 -
- Never skip browning the beef after marinating, even if youre short on time, as this critical step creates the deep flavor compounds that make the curry unforgettable rather than merely good.
- The thickness of your curry sauce will vary based on how much moisture your meat releases during cooking, so if its too thin after the beef is tender, simply remove the lid and let it reduce for 5-10 minutes.
03 -
- Toast whole spices like cumin seeds and cinnamon sticks in the oil before adding onions for an entirely different dimension of flavor that pre-ground spices simply cant match.
- For an incredibly rich finish, stir in a tablespoon of cold butter just before serving, swirling until it melts completely into the sauce, creating a velvety texture and subtle richness that guests cant quite identify but always appreciate.