Cookware

Beef Masala and Coconut Rice

Beef Masala and Coconut Rice | Tefal Recipe

Tender beef simmered in a rich, aromatic masala sauce, served with fluffy coconut rice for the ultimate comfort food.

Serves

4

Prep Time

20 min

Cook Time

1 h 15 min

Ingredients

  • 2.5 onions
  • 1 kg chuck steak
  • 2 tsp garam massala
  • 1 tsp ground cumin
  • 1 tsp mustard seeds
  • 3 garlic cloves
  • 15 g ginger
  • 450 g tomatoes
  • 250 g Basmati rice
  • 5 bay leaves
  • Salt, pepper
  • 3 tbsp double cream
  • 2 tbsp grated coconut
  • 2 tbsp of ghee (or vegetable oil)
  • 2 star anise
  • 200 ml coconut milk
  • 400 ml water
  • 1 tbsp coriander
  • 1 tbsp mint

Method

  1. Heat a frypan and wait for the Thermo-signal to become completely red. Peel and finely chop 2 onions. Dice the beef. Brown for 10 minutes, stirring occasionally. The meat and onions will release water to make a broth.
  2. Add the garam masala, cumin, mustard seeds and cook for 5 minutes, stirring.
  3. Peel and chop the garlic. Peel and slice the ginger. Wash and dice the tomatoes. Soak the rice in water for 20 minutes.
  4. Add the garlic, ginger, tomatoes, 3 bay leaves to the pan and add water halfway up if there is not enough onion and beef broth. Season with salt and pepper.
  5. Cook for 45 minutes at a low boil while regularly checking that there is still some juice. Add water if needed.
  6. Add the cream and cook for 15 minutes, stirring occasionally.
  7. Place in a dish, cover with aluminium foil and keep in the oven at 110°C while you prepare the rice.
  8. Put a saucepan on to heat. Add the shredded coconut and cook, stirring occasionally, until it had slightly browned.
  9. Remove the roasted coconut from the saucepan and put aside. Melt the ghee in the saucepan. Peel and finely chop half of the onion, add it to the pan with the bay leaves, star anise and cook until the onion has softened.
  10. Add the rice, coconut milk, water, salt and pepper. Bring to the boil, then lower the heat and cook for 15 minutes without stirring.
  11. The rice is now tender, and the liquids are absorbed. If this is not the case, continue cooking for a few minutes.
  12. Rinse and chop the coriander and mint. Add them to the beef masala and add the browned coconut to the rice. Serve.

Used in this recipe:

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