Get ready to embark on a culinary journey that will transport you straight to the vibrant streets of Pakistan! This Beef Chilli Dry is not just a recipe; it's a mouth-watering experience that combines tender beef, explosive spices, and a dry, intensely flavored finish that will leave you craving more. Perfect for spice lovers and adventurous home cooks, this dish promises to turn an ordinary meal into an extraordinary feast that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 50 mins
Cuisine: Pakistani
Serves: 6 servings
Ingredients
- 1 kg beef, cubed
- 2 onions, finely chopped
- 4 green chilies, slit
- 2 tablespoons ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 tablespoon coriander powder
- 1 teaspoon red chili powder
- Salt to taste
- Fresh coriander for garnish
Instructions
- Begin by preparing all your ingredients. Cube the beef into bite-sized pieces and set aside. Finely chop the onions and slit the green chilies lengthwise. Measure out the ginger-garlic paste, cumin seeds, coriander powder, red chili powder, and salt.
- In a large pot or heavy-bottomed pan, heat some oil over medium heat. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds until fragrant.
- Add the finely chopped onions to the pot and sauté them until they turn golden brown. This should take about 8-10 minutes. Stir occasionally to ensure even cooking and to prevent burning.
- Once the onions are golden, add the ginger-garlic paste to the pot. Sauté for another 2-3 minutes until the raw smell disappears.
- Next, add the cubed beef to the pot. Stir well to coat the beef with the onion and ginger-garlic mixture. Cook the beef on medium-high heat for about 10-15 minutes, stirring occasionally, until it is browned on all sides.
- After the beef is browned, add the coriander powder, red chili powder, and salt. Mix well to combine all the spices with the beef.
- Pour in enough water to cover the beef (about 2-3 cups). Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1 hour, or until the beef is tender. Stir occasionally and check if more water is needed to prevent sticking.
- Once the beef is tender, remove the lid and increase the heat to medium-high. Allow the liquid to evaporate, stirring frequently, until the beef is dry and coated with the spices. This should take around 15-20 minutes.
- During the last few minutes of cooking, add the slit green chilies to the pot and mix well. Cook for an additional 5 minutes to let the flavors meld.
- Once done, remove from heat and garnish with fresh coriander leaves. Serve hot with naan, paratha, or rice.
Tips
- Meat Selection: Choose a cut of beef with some marbling, like chuck or shoulder, to ensure maximum tenderness and flavor.
- Spice Intensity: Adjust the red chili powder and green chilies according to your heat tolerance. For a milder version, reduce the quantity of chili.
- Browning is Key: Take your time when browning the beef. This step develops deep, rich flavors that are crucial to the dish's authenticity.
- Low and Slow: Patience is crucial when simmering the beef. The slow cooking process ensures the meat becomes incredibly tender and absorbs all the spices.
- Dry Finish Technique: When reducing the liquid in the final stage, stir frequently to prevent burning and achieve that signature "dry" consistency.
- Fresh Ingredients Matter: Use fresh ginger-garlic paste and whole spices if possible for the most vibrant flavor profile.
- Garnish Generously: Fresh coriander leaves not only add a pop of color but also bring a fresh, herbal note that complements the rich, spicy beef.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
