Beef Tahari (Karachi Special)

Ingredients

• 1 lb Beef stew meat (Cut into bite-size pieces; chuck or another stewing cut is suitable.)
• 2 cup Basmati rice (Rinse until the water runs mostly clear, then soak for 20–30 minutes and drain.)
• 2 medium Potatoes (Peeled and cut into large chunks.)
• 1 large Yellow onion (Thinly sliced.)
• 2 medium Tomatoes (Chopped.)
• 0.5 cup Plain yogurt (Whisked smooth.)
• 0.25 cup Cooking oil (For browning the onions and cooking the beef.)
• 5 cloves Garlic (Minced or crushed.)
• 1 tbsp Fresh ginger (Finely grated.)
• 3 Green chilies (Slit lengthwise; adjust to taste.)
• 2 tsp Ground coriander
• 1 tsp Ground cumin
• 0.5 tsp Ground turmeric
• 1 tsp Red chili powder (Adjust for desired heat.)
• 1 tsp Garam masala
• 1 tsp Whole cumin seeds
• 1 Cinnamon stick
• 3 Green cardamom pods (Lightly crushed.)
• 1 Bay leaf
• Salt (To taste; season the cooking liquid generously because the rice will absorb and dilute it.)
• 4 cup Water or beef stock (Use enough total liquid for the rice to cook; the exact amount depends on soaking and rice type.)
• 0.25 cup Fresh cilantro (Chopped, for garnish.)

Steps

1. 1

   Rinse the basmati rice several times until the water is mostly clear. Soak it in fresh water for 20–30 minutes, then drain thoroughly.

2. 2

   Heat the oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the sliced onion and cook for 8–10 minutes, stirring regularly, until deeply golden but not burnt.

3. 3

   Add the cumin seeds, cinnamon stick, cardamom pods, and bay leaf. Stir for about 30 seconds, until the whole spices smell fragrant.

4. 4

   Add the garlic, ginger, and green chilies. Cook for 1–2 minutes, stirring constantly, until the raw garlic smell fades.

5. 5

   Add the beef pieces. Increase the heat to medium-high and sear for 5–7 minutes, turning occasionally, until the meat is browned on several sides.

6. 6

   Add the chopped tomatoes, ground coriander, ground cumin, turmeric, red chili powder, garam masala, and salt. Stir well to coat the beef and cook for 4–5 minutes, until the tomatoes soften and the oil begins to separate from the masala.

7. 7

   Lower the heat and gradually stir in the whisked yogurt so it does not curdle. Cook for 2–3 minutes, until fully incorporated.

8. 8

   Add the potatoes and water or beef stock. Bring the liquid to a boil, then cover and simmer over low heat for 45–60 minutes, or until the beef is nearly tender. Check occasionally and add a little water if needed to prevent scorching.

9. 9

   Taste the cooking liquid and adjust the salt. It should be noticeably well-seasoned because the rice will absorb and dilute the seasoning.

10. 10

    Add the drained rice and gently stir once so it is distributed evenly without breaking the grains. Bring the liquid back to a boil.

11. 11

    Cook uncovered over medium heat until most of the liquid has reduced to just below the surface of the rice, about 6–8 minutes. Do not stir repeatedly, as this can make the rice sticky.

12. 12

    Cover the pot tightly, reduce the heat to very low, and steam for 15–20 minutes, until the rice is tender and the beef and potatoes are fully cooked. Let the pot rest, covered, for 10 minutes, then fluff gently with a fork.

13. 13

    Garnish with chopped cilantro and serve hot, lifting the rice and meat from the bottom carefully so the potatoes do not become crushed.

Notes

Serve with raita, sliced onions, or a fresh salad. The precise amount of liquid may vary with the rice variety and soaking time; add only enough additional liquid to prevent scorching.

Nutrition per serving

• main
• South Asian
• Pakistani-inspired
• one-pot
• rice dish
• beef
• spicy
• comfort food