Spicy Beef Curry Basmati (Printable Version)
Tender beef simmered in rich spices served alongside fragrant basmati rice for a bold flavor experience.
# Ingredient List:
→ Beef Curry
01 - 2 tablespoons vegetable oil
02 - 2 pounds beef chuck, cut into 1-inch cubes
03 - 1 large onion, finely chopped
04 - 4 cloves garlic, minced
05 - 1 inch fresh ginger, grated
06 - 2 tablespoons tomato paste
07 - 1 can (14 ounces) diced tomatoes
08 - 1 cup beef broth
09 - 2 teaspoons ground cumin
10 - 2 teaspoons ground coriander
11 - 1 ½ teaspoons ground turmeric
12 - 1 ½ teaspoons chili powder
13 - 1 teaspoon garam masala
14 - ½ teaspoon ground cinnamon
15 - 1–2 fresh green chilies, sliced (optional)
16 - 1 teaspoon salt, or to taste
17 - ¼ teaspoon black pepper
18 - 1 cup coconut milk
19 - 2 tablespoons fresh cilantro, chopped (for garnish)
→ Basmati Rice
20 - 1 ½ cups basmati rice
21 - 2 ¼ cups water
22 - 1 tablespoon butter or ghee
23 - ½ teaspoon salt
# Directions:
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, approximately 8 minutes. Stir in 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 to 3 minutes, stirring occasionally.
04 - Mix in ground cumin, coriander, turmeric, chili powder, garam masala, cinnamon, salt, and black pepper. Stir thoroughly to coat all ingredients.
05 - Return browned beef to the pot. Pour in beef broth and bring to a simmer. Cover and cook on low heat for 1 hour, stirring occasionally.
06 - Add coconut milk and fresh chilies if desired. Simmer uncovered for an additional 20 to 30 minutes until beef is tender and sauce thickens.
07 - Rinse basmati rice under cold water until clear. Combine rice, water, butter or ghee, and salt in a medium saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 15 minutes, then remove from heat and let sit covered for 5 minutes. Fluff with a fork.
08 - Serve the spicy beef curry over the basmati rice and garnish with chopped fresh cilantro.
# Expert Tips:
01 -
- The spices bloom in stages, building depth that tastes far more complex than the ingredient list suggests.
- Beef chuck becomes meltingly tender during the long simmer, absorbing every note of the sauce.
- It's genuinely forgiving—you can adjust heat levels, swap proteins, and even make it hours ahead.
02 -
- Don't rush the browning of beef—a proper crust means flavor; pale beef means the final dish tastes thinner and less rounded.
- Coconut milk curdles if boiled hard after being added; keep the heat gentle during that final simmer so the sauce stays silky.
- Taste the curry 10 minutes before you think it's done; salt and spices balance differently once everything has melded, and you might need adjustments.
03 -
- If your sauce seems thin after the beef is tender, simmer uncovered for an extra 10 minutes; the liquid will reduce and concentrate into something glossy and cling-worthy.
- Use a heavy pot or Dutch oven—lighter pots cause the bottom to scorch if you're not vigilant, and that burnt flavor shadows everything else.