Spicy Beef Curry Basmati (Printable)
Tender beef in spiced sauce served with fragrant basmati rice, offering bold and hearty flavors.
# What You’ll Need:
→ Beef Curry
01 - 2 tbsp vegetable oil
02 - 2 lbs beef chuck, cut into 1-inch cubes
03 - 1 large onion, finely chopped
04 - 4 cloves garlic, minced
05 - 1-inch piece ginger, grated
06 - 2 tbsp tomato paste
07 - 1 can (14 oz) diced tomatoes
08 - 1 cup beef broth
09 - 2 tsp ground cumin
10 - 2 tsp ground coriander
11 - 1 ½ tsp ground turmeric
12 - 1 ½ tsp chili powder (adjust to taste)
13 - 1 tsp garam masala
14 - ½ tsp ground cinnamon
15 - 1–2 fresh green chilies, sliced (optional)
16 - 1 tsp salt, or to taste
17 - ¼ tsp black pepper
18 - 1 cup coconut milk
19 - 2 tbsp fresh cilantro, chopped (for garnish)
→ Basmati Rice
20 - 1 ½ cups basmati rice
21 - 2 ¼ cups water
22 - 1 tbsp butter or ghee
23 - ½ tsp salt
# How To Make It:
01 - Heat vegetable oil in a large heavy pot over medium-high heat. Brown beef cubes in batches, then remove and set aside.
02 - Add chopped onions to the pot and sauté until golden brown, about 8 minutes. Add minced garlic and grated ginger; cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute. Add diced tomatoes and cook for 2-3 minutes, stirring frequently.
04 - Mix in ground cumin, coriander, turmeric, chili powder, garam masala, cinnamon, salt, and black pepper. Stir to evenly coat the onion and tomato mixture.
05 - Return browned beef to the pot. Pour in beef broth and bring to a simmer. Cover and cook over low heat for 1 hour, stirring occasionally.
06 - Stir in coconut milk and sliced fresh chilies if using. Simmer uncovered for 20-30 minutes until beef is tender and sauce thickens.
07 - Rinse basmati rice under cold water until water runs clear. Combine rice, water, butter or ghee, and salt in a saucepan. Bring to a boil, cover, reduce heat to low, and cook for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
08 - Plate the spicy beef curry over basmati rice and garnish with chopped cilantro.
# Expert Tips:
01 -
- The beef becomes so tender it practically dissolves on your tongue, and the spices develop a depth that tastes like it's been simmering for days.
- Once you master the technique, you can make it again and again, tweaking the heat level to match your mood that particular evening.
02 -
- The beef needs to brown properly at the beginning, which means you should resist the urge to crowd the pot or rush this step.
- When you add the coconut milk, the sauce might look too thin, but it will thicken as it reduces—trust this process and don't add extra flour or cornstarch.
03 -
- Don't be timid with the oil at the beginning—it's what creates that golden crust on the beef that holds the deepest flavors.
- If your sauce seems thin after the beef is tender, let it simmer uncovered for longer rather than adding thickeners, because the natural reduction tastes infinitely better.