Spicy Beef Curry Basmati Rice (Printable)
A rich, aromatic beef and spice blend, slow-cooked with tomatoes and chilies, served with fluffy basmati rice. A comforting, hearty meal.
# What You'll Need:
→ For the Beef Curry
01 - 2 tablespoons vegetable oil
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 2-inch piece fresh ginger, grated
05 - 2 pounds beef chuck, cut into 1-inch cubes
06 - 2 tablespoons curry powder
07 - 1 teaspoon ground cumin
08 - 1 teaspoon ground coriander
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground turmeric
11 - 1/2 to 1 teaspoon cayenne pepper, to taste
12 - 1 teaspoon salt
13 - 1/2 teaspoon freshly ground black pepper
14 - 1 (14 ounce) can diced tomatoes
15 - 1 cup beef broth
16 - 2 green chilies, sliced (optional)
17 - 1/2 cup plain yogurt
18 - 1 tablespoon lemon juice
19 - 1/4 cup fresh cilantro, chopped
→ For the Basmati Rice
20 - 1 1/2 cups basmati rice
21 - 3 cups water
22 - 1/2 teaspoon salt
23 - 1 tablespoon butter or oil
# How To Make It:
01 - Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the finely chopped onions and cook, stirring occasionally, until they are softened and golden brown, which should take approximately 8 minutes.
02 - Stir in the minced garlic and grated ginger. Continue to sauté for 1 minute until their fragrant aromas are released.
03 - Add the beef chuck cubes to the pot. Brown the beef thoroughly on all sides, a process that typically takes about 5 minutes.
04 - Generously sprinkle the curry powder, ground cumin, ground coriander, smoked paprika, ground turmeric, cayenne pepper, salt, and freshly ground black pepper over the browned beef. Stir well to ensure the beef is evenly coated with the aromatic spices.
05 - Pour in the diced tomatoes and beef broth. If desired for extra heat, add the sliced green chilies. Stir all ingredients together thoroughly and bring the mixture to a gentle simmer.
06 - Reduce the heat to low, cover the pot with a lid, and let the curry simmer for 1 hour and 15 minutes. Stir occasionally to prevent sticking, until the beef is exquisitely tender.
07 - Stir in the plain yogurt (or coconut milk for a dairy-free option) and lemon juice. Simmer the curry uncovered for an additional 10 minutes to allow the sauce to slightly thicken. Taste and adjust the seasoning with additional salt or spices as desired.
08 - While the curry simmers, rinse the basmati rice under cold running water until the water runs completely clear.
09 - In a separate saucepan, bring 3 cups of water to a rolling boil. Add the rinsed rice, 1/2 teaspoon of salt, and butter or oil. Stir once, then cover the saucepan and reduce the heat to low. Cook for 15 minutes. After cooking, remove the saucepan from heat and let it stand, covered, for 5 minutes before fluffing the rice with a fork.
10 - Serve the spicy beef curry generously over the fluffy basmati rice, garnishing each portion with fresh chopped cilantro.
# Expert Suggestions:
01 -
- It's a flavor explosion that hugs you from the inside out, perfect for chasing away a chilly evening.
- You'll be amazed at how easily you can create such complex, restaurant-quality taste right in your own kitchen.
02 -
- Don't rush the onion — that slow caramelization is key to developing a deep, sweet base for your curry.
- Always rinse your basmati rice thoroughly; it makes all the difference for fluffy, distinct grains.
03 -
- Toast your dry spices briefly before adding liquid; this intensifies their fragrance and flavor.
- For an even richer sauce, substitute a portion of the beef broth with a good quality red wine.