Spicy Beef Curry Basmati Rice (Printer-friendly)
Rich, aromatic spicy beef curry simmered with warm spices and served over fluffy basmati rice.
# What You Need:
→ Beef Curry
01 - 2 tbsp vegetable oil
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2-inch piece fresh ginger, grated
05 - 2 lbs beef chuck, cut into 1-inch cubes
06 - 2 tbsp curry powder
07 - 1 tsp ground cumin
08 - 1 tsp ground coriander
09 - 1 tsp smoked paprika
10 - 1/2 tsp ground turmeric
11 - 1/2 to 1 tsp cayenne pepper, to taste
12 - 1 tsp salt
13 - 1/2 tsp freshly ground black pepper
14 - 14 oz canned diced tomatoes
15 - 1 cup beef broth
16 - 2 green chilies, sliced (optional)
17 - 1/2 cup plain yogurt or coconut milk for dairy-free option
18 - 1 tbsp lemon juice
19 - 1/4 cup fresh cilantro, chopped
→ Basmati Rice
20 - 1 1/2 cups basmati rice
21 - 3 cups water
22 - 1/2 tsp salt
23 - 1 tbsp butter or oil
# How to Make It:
01 - Heat vegetable oil in a large heavy-bottomed pot over medium heat. Add chopped onions and cook until golden brown, approximately 8 minutes.
02 - Incorporate minced garlic and grated ginger, sautéing for 1 minute until fragrant.
03 - Add beef cubes and brown on all sides for about 5 minutes.
04 - Sprinkle curry powder, cumin, coriander, smoked paprika, turmeric, cayenne pepper, salt, and black pepper onto beef. Stir to evenly coat.
05 - Add diced tomatoes, beef broth, and sliced green chilies if using. Stir and bring to a simmer.
06 - Reduce heat to low, cover, and simmer for 1 hour and 15 minutes, stirring occasionally, until beef is tender.
07 - Stir in yogurt or coconut milk and lemon juice. Simmer uncovered for 10 minutes to thicken sauce. Adjust seasoning as needed.
08 - Rinse basmati rice under cold water until clear. In a saucepan, bring water to a boil. Add rice, salt, and butter or oil. Stir once, cover, and reduce heat to low.
09 - Cook rice for 15 minutes then remove from heat and let stand covered for 5 minutes. Fluff rice with a fork before serving.
10 - Plate the beef curry over basmati rice and garnish with chopped fresh cilantro.
# Expert Tips:
01 -
- The spices build on each other so gradually that your palate keeps discovering new layers with every bite.
- One pot means more time tasting and less time cleaning up when you'd rather be eating.
- It tastes even better the next day, which is the mark of any curry worth making.
02 -
- Don't skip browning the onions—they're the backbone of the entire flavor, and rushing this step flat-ens the whole dish.
- The yogurt will look like it's splitting at first when you add it to the hot curry, but keep stirring and it will integrate into a creamy sauce.
- If your sauce feels too thin after simmering, you can uncover it for the last few minutes to let excess liquid evaporate.
03 -
- Use a heavy-bottomed pot or Dutch oven so the heat distributes evenly and nothing scorches on the bottom during that long simmer.
- Taste the curry at the 1-hour mark and again before adding the yogurt—this tells you when the beef is truly tender and when to adjust spices.