Maria
When it comes to comfort food, few dishes are as delightful as a warming bowl of Coconut Milk Beef Biryani-Style Curry. This dish beautifully blends the rich spices of biryani with the creamy goodness of coconut milk, creating a meal that’s not just satisfying but also bursting with flavor. Perfect for family dinners or entertaining guests, this curry is sure to impress.
why make this recipe
This Coconut Milk Beef Biryani-Style Curry is more than just a meal; it’s an experience. The marinade tenderizes the beef while infusing it with a depth of flavor that pairs perfectly with the aromatic spices and creamy coconut milk. It’s a dish that warms you from the inside out, making it ideal for those cozy evenings or special occasions. With its unique combination of flavors and textures, this curry allows you to bring a taste of the exotic to your own kitchen.
how to make Coconut Milk Beef Biryani-Style Curry
Ingredients :
• 1 lb beef (chuck or stew beef), cut into bite-sized pieces
• 1/2 cup plain yogurt
• 2 tbsp ginger-garlic paste
• 1 tbsp ground turmeric
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp garam masala
• Salt to taste
• 1 tbsp lemon juice
• 2 tbsp oil or ghee
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 2 tomatoes, chopped
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp garam masala
• 1/2 tsp ground turmeric
• 1/2 tsp chili powder (adjust to your spice level)
• 1 bay leaf
• 1/2 cup coconut milk
• 2 cups beef broth or water
• Fresh cilantro for garnish
• 1/2 cup fried onions (optional, for garnish)
Directions :
Marinate the Beef: In a large bowl, combine the beef with yogurt, ginger-garlic paste, turmeric, cumin, coriander, garam masala, salt, and lemon juice. Mix well and let it marinate in the fridge for at least 30 minutes, or ideally for 2-3 hours.
Cook the Curry: Heat oil or ghee in a large pot or Dutch oven over medium heat. Add the sliced onions and cook, stirring occasionally, until they turn golden brown and caramelized (about 8-10 minutes). Remove half of the caramelized onions and set aside for garnish. Add the garlic and ginger to the pot, cooking for 1-2 minutes until fragrant. Stir in the chopped tomatoes and cook until softened, about 5 minutes. Add the ground cumin, coriander, garam masala, turmeric, and chili powder. Stir for 1-2 minutes to toast the spices. Add the marinated beef to the pot, stirring to coat the meat in the spices and onions. Sauté for about 5-7 minutes until the beef is browned on all sides.
Simmer the Beef: Pour in the coconut milk and beef broth (or water). Stir well, scraping up any browned bits from the bottom of the pot. Add the bay leaf and bring the curry to a gentle simmer. Cover and let it cook for 1 to 1.5 hours, stirring occasionally, until the beef is tender and the flavors have melded together.
Final Adjustments: Taste the curry and adjust seasoning with more salt or chili powder if necessary. For a deeper biryani-inspired flavor, you can add a pinch of saffron soaked in warm milk at this stage for added aroma and color.
Serve: Garnish the curry with fresh cilantro and the reserved caramelized onions. Serve hot over steamed basmati rice or alongside naan for the ultimate comfort meal.
how to serve Coconut Milk Beef Biryani-Style Curry
Serve your Coconut Milk Beef Biryani-Style Curry hot, accompanied by fluffy basmati rice or warm naan. You can also add a side of raita, a cooling yogurt condiment with cucumber and mint, to balance the spices. For added flair, finish the dish with a sprinkle of fresh chopped cilantro and crispy fried onions on top.
how to store Coconut Milk Beef Biryani-Style Curry
If you have leftovers (if you’re lucky!), allow the curry to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop over low heat, adding a splash of water or broth if it thickens too much.
tips to make Coconut Milk Beef Biryani-Style Curry
- Marinate Overnight: For even more flavor, consider marinating the beef overnight. This allows the spices to penetrate more deeply, resulting in a more flavorful curry.
- Adjust Spice Levels: If you’re sensitive to spice, feel free to adjust the amount of chili powder. You can start with a pinch and gradually increase to your taste.
- Fresh Herbs: Adding fresh herbs like mint or parsley to the garnish can enhance the flavor and freshness of the dish.
variation
- Vegetarian Option: Replace the beef with chickpeas or paneer for a delicious vegetarian version of this curry. You may need to adjust cooking times to accommodate the different ingredients.
- Different Meats: You can also try this recipe with chicken or lamb for a different flavor profile. Just adjust the cooking time accordingly, as chicken will take less time to cook compared to beef.
FAQs
Q: Can I use coconut cream instead of coconut milk?
A: Yes, you can use coconut cream for a richer and creamier texture, though you may want to thin it with a bit of water or broth.
Q: Is this recipe suitable for meal prep?
A: Absolutely! This curry stores well in the refrigerator and can be reheated for easy meals throughout the week.
Q: What can I serve with Coconut Milk Beef Biryani-Style Curry?
A: This curry pairs wonderfully with basmati rice, naan, or even quinoa for a nutritious twist. You can also serve it with a side salad or pickled vegetables for added crunch.
A Comforting Coconut Milk Beef Dish
Description
Coconut Milk Beef Biryani-Style Curry blends rich spices with creamy coconut milk for a comforting, flavorful meal perfect for family dinners or entertaining guests.
Ingredients
Instructions
- Combine the beef with yogurt, ginger-garlic paste, turmeric, cumin, coriander, garam masala, salt, and lemon juice. Marinate for at least 30 minutes or up to 3 hours in the fridge.
- Heat oil or ghee in a pot. Cook sliced onions until golden brown. Remove half for garnish. Add garlic and ginger, then tomatoes, and cook. Stir in spices, then add the marinated beef and sauté until browned.
- Pour in coconut milk and beef broth. Add the bay leaf and simmer gently for 1 to 1.5 hours until the beef is tender.
- Taste and adjust seasoning. Optionally, add saffron soaked in warm milk for flavor and color.
- Garnish with cilantro and reserved onions. Serve hot over basmati rice or naan.
Notes
- Marinate overnight for more flavor. Adjust spices according to taste.
