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 (Rinsed until the water runs mostly clear and soaked for 20–30 minutes.)
• 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; add enough to season the cooking liquid and rice.)
• 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, cardamom, 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, 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 stir in the whisked yogurt gradually so it does not curdle. Cook for 2–3 minutes until 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 necessary 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, taking care to lift the rice and meat from the bottom without crushing the potatoes.

Notes

The supplied Instagram description identifies the dish as Beef Tahari, Karachi special, but provides no usable quantities or instructions. Ingredients, proportions, timings, and method are therefore general culinary estimates rather than an exact extraction from the creator. Serve with raita, sliced onions, or a fresh salad.

Nutrition per serving

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