Beef Tahari (Karachi Special)

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.

   Start 30-minute timer
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.

   Start 10-minute timer
3. 3

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

   Start 30-second timer
4. 4

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

   Start 2-minute timer
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.

   Start 7-minute timer
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.

   Start 5-minute timer
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.

   Start 3-minute timer
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.

   Start 1-hour timer
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.

    Start 8-minute timer
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.

    Start 20-minute timer
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.