Spicy Beef Curry Basmati (Printable Version)
Tender beef in a rich, spiced curry with fluffy basmati rice and fresh cilantro garnish.
# 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 piece 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 - 1.5 teaspoons ground turmeric
12 - 1.5 teaspoons chili powder
13 - 1 teaspoon garam masala
14 - 0.5 teaspoon ground cinnamon
15 - 1 to 2 fresh green chilies, sliced (optional)
16 - 1 teaspoon salt, or to taste
17 - 0.25 teaspoon black pepper
18 - 1 cup coconut milk
19 - 2 tablespoons fresh cilantro, chopped (for garnish)
→ Basmati Rice
20 - 1.5 cups basmati rice
21 - 2.25 cups water
22 - 1 tablespoon butter or ghee
23 - 0.5 teaspoon salt
# Step-by-Step Instructions:
01 - Heat vegetable oil in a large heavy pot over medium-high heat. Brown beef cubes in batches, then remove and set aside.
02 - In the same pot, add chopped onions and cook until golden brown, about 8 minutes. Add minced garlic and grated ginger and cook for 1 minute until fragrant.
03 - Stir in tomato paste and cook for 1 minute. Add diced tomatoes and cook while stirring for 2 to 3 minutes.
04 - Mix in ground cumin, coriander, turmeric, chili powder, garam masala, cinnamon, salt, and pepper. Stir well to evenly coat the mixture with spices.
05 - Return browned beef to the pot. Pour in beef broth, bring to a simmer, cover, and reduce heat to low. Cook gently for 1 hour, stirring occasionally.
06 - Add coconut milk and optional sliced green chilies. Simmer uncovered for an additional 20 to 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 medium 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 the basmati rice and garnish with chopped fresh cilantro.
# Tips from hearthlykitchen:
01 -
- It fills your kitchen with the kind of aroma that makes people ask what you're cooking before they even arrive.
- The beef turns fall-apart tender, and the sauce coats each grain of rice like it was meant to.
- You control the heat—make it whisper-soft or genuinely fierce, depending on your mood.
02 -
- Don't skip browning the beef in batches—if the pan is too crowded, the beef steams instead of sears, and you lose the depth that makes this dish memorable.
- Coconut milk curdles if it gets too hot too fast; add it when the curry is already simmering gently, not at a rolling boil.
- The rice needs exactly 15 minutes of covered cooking and 5 minutes of rest—no peeking, no stirring, or you'll undo all the work.
03 -
- If you want extra richness and your guests aren't dairy-free, add a splash of heavy cream in the final minute—it softens the spice without washing out the flavor.
- Make your own garam masala if you want to taste the difference; store-bought works, but freshly blended is a revelation.