Spicy Beef Curry Basmati Rice (Printable Version)
Rich, aromatic beef with warm spices, tomatoes, and chilies 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 - 1/2–1 tsp cayenne pepper
12 - 1 tsp salt
13 - 1/2 tsp freshly ground black pepper
14 - 1 (14 oz) can diced tomatoes
15 - 1 cup beef broth
16 - 2 green chilies, sliced
17 - 1/2 cup plain yogurt
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 Steps:
01 - Heat vegetable oil in a large, heavy-bottomed pot over medium heat. Add onions and sauté until golden brown, approximately 8 minutes.
02 - Stir in minced garlic and grated ginger. Sauté for 1 minute until fragrant.
03 - Add beef cubes to the pot. Brown on all sides, cooking for about 5 minutes.
04 - Sprinkle in curry powder, cumin, coriander, paprika, turmeric, cayenne, salt, and black pepper. Stir constantly to coat the beef evenly with the spices.
05 - Add diced tomatoes, beef broth, and green chilies. Stir well to combine and bring the mixture to a simmer.
06 - Reduce heat to low, cover, and simmer for 1 hour and 15 minutes. Stir occasionally to prevent sticking, cooking until beef is tender.
07 - Stir in yogurt and lemon juice. Simmer uncovered for an additional 10 minutes to allow the sauce to thicken. Adjust seasoning if necessary.
08 - Rinse basmati rice under cold water until the water runs clear.
09 - Bring 3 cups of water to a boil in a saucepan. Add rinsed rice, salt, and butter or oil. Stir once, cover, and reduce heat to low. Cook for 15 minutes, then remove from heat and let stand covered for 5 minutes.
10 - Fluff the rice with a fork. Serve the spicy beef curry over the basmati rice, garnished with fresh chopped cilantro.
# Helpful Tips:
01 -
- The spices layer themselves so gently that the heat builds rather than shocking you—it's warm comfort that doesn't demand apologies.
- One pot means less cleanup, but more importantly, everything gets to sit together and become friends for an hour and a half.
- Leftover curry tastes even better the next day, and it freezes like a dream for mornings when you need something that tastes like you've been cooking all day.
02 -
- Don't rush the onions at the beginning—they need time to caramelize and become sweet, because this is where the curry's foundation of flavor actually lives.
- The yogurt needs to be stirred in slowly near the end to avoid curdling; if you add it too early or too fast it can break and turn grainy instead of creamy.
- Tasting and adjusting at the very end is not optional—everyone's spice tolerance is different, and you get to make it exactly right for your own mouth.
03 -
- Cut your beef into evenly-sized cubes so they cook at the same rate—uneven pieces mean some are tender while others are still tough, and consistency matters more than you'd think.
- Use a heavy-bottomed pot that holds heat evenly; a thin pot creates hot spots that can burn the sauce on the bottom while the top stays too thin.