Beef Curry Rice

Ingredients

• 200 g Basmati rice (rinse with cold water)
• 400 ml Water (for cooking the rice)
• 1 pinch Salt (for the rice water)
• 2 tbsp Olive oil (for the rice after cooking and for cooking the curry)
• 1 small Onion (finely chopped)
• 2 cloves Garlic cloves (crushed)
• 1 medium Carrot (grated)
• 250 g Ground beef (choose 5 % fat)
• 1 tsp Ground ginger (or fresh grated)
• 1 tsp Curry powder
• ½ tsp Turmeric powder
• 1 tsp Sweet paprika
• ½ tsp Hot chili powder (adjust to taste)
• to taste Salt and pepper
• 2 tbsp Plain Greek yogurt (add off the heat to avoid curdling)
• to taste Hot sauce (optional)
• ½ small Cucumber (cut into dice for garnish)
• 1 tsp Dried or fresh mint (for garnish)
• 1 tbsp Fresh coriander or parsley (chopped, for finishing)

Instructions

1. Cooking the rice

   Rinse the basmati rice under cold water until the water runs clear. Place the rice and 400 ml cold water in a saucepan, add a pinch of salt, bring to a boil then reduce the heat and simmer over medium heat for about 10 minutes, until the water is fully absorbed. Remove from heat, add 1 tbsp olive oil, fluff the rice with a fork and set aside.

   Time: PT10M

   Temperature: medium

2. Preparing the vegetables and aromatics

   Finely slice the onion, crush the garlic cloves, grate the carrot. Set aside.

   Time: PT5M

3. Sauté the onion and garlic

   Heat 1 tbsp olive oil in the sauté pan over medium heat. Add the sliced onion and crushed garlic, sweat for 3 minutes until they become translucent.

   Time: PT3M

   Temperature: medium

4. Add the grated carrot

   Stir in the grated carrot and cook for 2 minutes, stirring.

   Time: PT2M

   Temperature: medium

5. Cooking the ground beef

   Add the ground beef to the sauté pan, break it up with the spatula and brown for 5 minutes until well colored.

   Time: PT5M

   Temperature: medium

6. Seasoning

   Sprinkle the ginger, curry, turmeric, sweet paprika, hot chili, salt and pepper. Mix for 1 minute to release the aromas.

   Time: PT1M

   Temperature: medium

7. Incorporate the yogurt and oil

   Remove the sauté pan from the heat. Add the Greek yogurt and 1 tbsp olive oil, stir quickly to obtain a creamy sauce. Add hot sauce if desired.

   Time: PT1M

8. Simmer the curry

   Return the sauté pan to medium heat and let simmer for 10 minutes, stirring occasionally so the flavors meld.

   Time: PT10M

   Temperature: medium

9. Prepare the garnish

   Dice the cucumber, chop the mint and coriander (or parsley). Set aside for plating.

   Time: PT2M

10. Plating the dish

    On a plate, spread the rice in an even layer. Place the beef curry in the centre, then cover with a second layer of rice if desired. Decorate with cucumber dice, mint and coriander. Serve immediately.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

70 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Basmati rice: long grain rice
• Instead of Olive oil: sunflower oil
• Instead of Carrot: grated zucchini
• Instead of Ground beef: ground turkey
• Instead of Hot chili powder: Cayenne pepper
• Instead of Plain Greek yogurt: skyr, plain yogurt
• Instead of Fresh coriander or parsley: parsley

Equipment Needed

• Rice pot
• Sauté pan or deep skillet
• Wooden spatula
• Vegetable grater
• Chef's knife
• Cutting board
• Pastry ring (optional) (optional)
• Serving bowl

Critical Steps — Do Not Skip

• Cooking the rice until water is fully absorbed
• Brown the ground beef to develop flavors
• Add the Greek yogurt off the heat to avoid curdling

Chef Tips from the Video

• For more depth, add a bay leaf while cooking the rice
• Drizzle a splash of sesame oil just before serving for an aromatic note

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2 to 3 days

Freezer: Not recommended, the rice may become mushy

Room temperature: Do not leave at room temperature for more than 2 hours

Make-Ahead Tips

• Cook the rice ahead and steam reheat before serving
• Beef curry keeps for 2 days in the refrigerator, reheat gently over low heat