mohamed shili This Spiced Beef & Rice Hot Pot is a flavorful and easy recipe, which is made with tender stewing beef and fragrant curry paste. It’s a straightforward recipe, ready in about 2 hours.
Spiced Beef & Rice Hot Pot Ingredients
- 400g stewing beef
- 4 cloves of garlic
- 4cm piece of ginger
- 2 large onions
- 2 carrots
- Olive oil
- 2 tablespoons curry paste of your choice
- 250g basmati rice
- 375ml organic stock
- 12 curry leaves
- Optional: natural yoghurt, 1 fresh red chilli
How To Make Spiced Beef & Rice Hot Pot
- Prep the Beef and Vegetables: Cut the beef into small cubes. Peel and finely chop the garlic and ginger. Peel and finely slice one of the onions, and slice the carrots into matchsticks; set these aside for later. Finely slice the other onion.
- Sear the Beef and Bloom Spices: Heat 1 tablespoon of oil in a large, heavy-bottomed pan or Dutch oven. Add the beef and brown it on all sides. Stir in the chopped garlic, ginger, and curry paste to coat the meat, and cook for 1 to 2 minutes until fragrant.
- Simmer the Beef: Add 200ml of water to the pan, cover, and reduce the heat to a very gentle simmer. Cook for 45 to 50 minutes, or until the liquid has reduced and the beef is becoming tender.
- Cook the Rice: Rinse the basmati rice in a sieve under cold water until the water runs clear. Add the rinsed rice and the stock to the pan with the beef. Stir once, cover tightly, and cook on the lowest possible heat for 30 minutes, or until all the liquid has been absorbed.
- Rest the Rice: Once cooked, turn off the heat and let the hot pot sit, still tightly covered, for 20 minutes. Do not lift the lid during this time.
- Sauté the Topping and Serve: While the rice rests, heat 2 more tablespoons of oil in a separate frying pan. Slowly sweat the sliced onions you set aside for 10 minutes until soft. Add the carrot matchsticks and curry leaves and cook for another 10 minutes, or until golden. Fluff up the rested beef and rice with a fork and stir through the sautéed carrot and onion mixture. Serve with a dollop of yoghurt and some chopped chilli, if using.
Recipe Tips
- What’s the best beef for stewing? For a tender result, choose a cut with good marbling and connective tissue, like beef chuck, shin, or brisket. These cuts become incredibly tender and flavorful with the long, slow cooking time.
- How to prevent the rice from getting mushy? The two most important steps are rinsing the rice thoroughly before cooking and letting it rest, covered and off the heat, for a full 20 minutes after it has absorbed the liquid. This allows the grains to steam and become perfectly fluffy.
- Can I make this spicier? Absolutely. The spice level is determined by your choice of curry paste. Use a hot curry paste for more heat. You can also add more of the optional fresh red chilli at the end for an extra kick.
- How to get the most flavor from the spices? “Blooming” the curry paste by frying it with the beef, garlic, and ginger for a minute or two before adding any liquid is a key step. This unlocks the full aromatic potential of the spices and creates a much deeper flavor.
What To Serve With Spiced Beef & Rice Hot Pot
This is a hearty, all-in-one meal that is incredibly satisfying on its own. It is perfectly complemented by the suggested toppings of cool natural yoghurt to balance the spice, and freshly chopped chilli for heat. For a more complete meal, you could also serve it with:
- Warm naan or flatbread
- A simple cucumber and mint raita
- Steamed green vegetables like broccoli or green beans
How To Store Spiced Beef & Rice Hot Pot
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often meld and become even better the next day.
- Reheat: Reheat gently in the microwave or in a saucepan on the stove with a splash of water or stock to loosen it up.
Spiced Beef & Rice Hot Pot Nutrition Facts
- Serving: 1/4 of recipe
- Calories: 580 kcal
- Carbohydrates: 55g
- Protein: 35g
- Fat: 25g
- Saturated Fat: 8g
- Sodium: 800mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different type of rice?
Yes. While basmati is ideal for its fluffy texture, you could also use jasmine rice. If you want to use brown rice, you will need to increase the amount of stock and the cooking time significantly, as it takes much longer to cook.
Why do I have to rinse the rice?
to preventing the rice from becoming sticky and gummy, and it ensures you get perfectly separate, fluffy grains in your finished dish.
Can I make this in a slow cooker?
Yes, with some adjustments. You would need to follow the steps to brown the beef and sauté the aromatics and curry paste on the stovetop first. Then, transfer the beef mixture and the 200ml of water to the slow cooker and cook on LOW for 4-6 hours until tender. You would need to cook the rice separately and stir it through at the end.
Try More Recipes:
Spiced Beef & Rice Hot Pot Recipe
Course: DinnerCuisine: Asian-InspiredDifficulty: Easy4
15
minutes1
40
minutes580
kcalA comforting one-pot meal where tender stewing beef is simmered with fragrant curry spices and cooked together with fluffy basmati rice.
Ingredients
400g stewing beef, cubed
4 cloves garlic & 4cm piece of ginger, chopped
2 large onions & 2 carrots
Olive oil
2 tbsp curry paste
250g basmati rice
375ml stock
12 curry leaves
Optional: natural yoghurt, fresh red chilli
Directions
- In a large pan, brown the beef in oil. Stir in the garlic, ginger, and curry paste and cook for 1-2 minutes until fragrant.
- Add 200ml of water, cover, and simmer very gently for 45-50 minutes.
- Rinse the rice well. Add the rinsed rice and the stock to the pan.
- Cover and cook on the lowest possible heat for 30 minutes until the liquid is absorbed.
- Turn off the heat and let the pot sit, tightly covered, for 20 minutes.
- Meanwhile, in a separate pan, sauté one sliced onion, the carrot matchsticks, and the curry leaves for 10-15 minutes until golden.
- Fluff the rested beef and rice with a fork and stir through the sautéed vegetables before serving.
Notes
- The most important tip for this recipe is to let the finished hot pot rest, covered and off the heat, for a full 20 minutes; this allows the rice to steam and become perfectly fluffy.
- Rinsing the basmati rice until the water runs clear is a crucial step to remove excess starch and prevent a gummy texture.
- For the most flavor, be sure to “bloom” the curry paste by frying it with the aromatics for a minute before adding any liquid.
- Don’t be tempted to peek! Keeping the lid on tightly during the rice cooking and resting stages is the secret to perfectly cooked rice.