| Servings | 3 people |
|---|---|
| Prep time | 1 hour |
| Cooking time | about 1 hour 15 mins |
| Total time | about 2 hours 15 mins |
| Difficulty | Easy |
Ingredients
- 700g Boneless Beef Chuck (medium diced)
- 4 Large Tomatoes (medium diced)
- 7 shallots (3 finely diced, 4 thinly sliced)
- 4 cloves of garlic (finely minced)
- 1 cup of Greek yogurt
- 2 cups of chicken broth
- 3 cups of neutral oil
- 1 cup of carrots (small diced)
- 450g long grain basmati rice
- Handful of fresh coriander
- 2 tbsp of salt
Seasonings
- 1 tsp salt
- 2 tsp paprika
- 2 tsp cayenne pepper
- 4 tsp masala powder
- 3 tsp garlic powder
- 1 tsp msg or chicken bouillon powder
- 2 tsp chili flakes
- Additional salt and seasoning to taste
Steps
1) In a small pot, add 2 cups of neutral oil and let the pot heat up to medium-high. When the oil is hot, add in the thinly sliced shallots. Shallow fry for about 8 to 10 minutes, waiting for the color to develop into a golden brown. Set aside on a paper towel.
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2) In a large bowl, add in the beef chuck along with all the listed seasonings. Stir well to combine, then fold in 1 cup of Greek yogurt. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
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3) In a large pan, add in 2 tbsp of oil and turn up the heat to medium-high. When the oil is hot, toss in the finely diced shallots and fry for about 4 minutes until they turn translucent.
4) Toss in the garlic and stir to combine, allowing it to cook for another 30 seconds. Add the medium diced tomatoes and stir well. The tomatoes will start to disintegrate around the 5-minute mark. Keep stirring until the sauce becomes thicker.
5) Toss in the diced carrots and stir well.
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6) Stir in the marinated beef chunks from earlier and continue cooking for another 10 minutes. Wash the basmati rice until the water runs clear, then add it to a bowl with enough clean water till it covers the top and set aside.
7) Pour in 2 cups of the chicken broth and let simmer with the lid on for another 20 minutes. Add into a pressure cooker, along with all the juices, and cook for 20 minutes until tender. Check to see if the gravy has reduced to a thicker sauce; if not, continue cooking in a pot on the stovetop until it has.
8) Parboil the rice for about 6 minutes, with 2.5 liters of clean water and 2 tbsp of salt. Use a large enough stockpot for this step. Gently sieve the rice out in sections and start layering.
9) Into a large stockpot, add a layer of the basmati rice, then a layer of the beef curry. Repeat until you run out of the rice as well as the curry. Top with the deep-fried shallots, then cover the pot with aluminum foil.
10) Start the heat at medium-high for about 3 minutes. Then turn the heat down to the lowest setting and continue cooking for another 20 minutes.
11) Turn off the heat, then let rest with the foil on for 10 minutes. Uncover the foil, top with fresh coriander and enjoy!
Practical Tips
- If you are worried about steam escaping during steps 9-11, add a lid on top of the aluminum foil. This will act as a second layer to keep the moisture in.
- This recipe is easily replicable with chicken as well; just make sure to cook according to the safe-to-eat cooking time and temperature with your choice of chicken meat.
