Beef Bhuna With Rice/ Paratha/ Nan Recipe

Marinate beef

In a large bowl combine beef cubes with yogurt and 1/2 teaspoon salt. Mix to coat thoroughly. Cover and refrigerate for at least 30 minutes (or up to 3 hours) to tenderize and add flavor.

Prepare aromatics and spices

Measure out whole spices and powdered spices. Finely slice onions, grate ginger, and mince garlic. Chop tomatoes and slit the green chilies.

Temper whole spices

Heat a heavy-bottomed pan or Dutch oven over medium-high heat. Add the vegetable oil and ghee. When hot, add cumin seeds, cardamom pods, cloves, and bay leaves. Fry for 30–45 seconds until fragrant, taking care not to burn the spices.

Caramelize onions

Add the sliced onions to the pan and a pinch of salt. Reduce heat to medium and cook, stirring frequently, for 12–16 minutes until deep golden brown and slightly sticky. If onions start to burn, lower heat and add a splash of water.

Add ginger, garlic and masala

Add the grated ginger and minced garlic; cook 1–2 minutes until aromatic. Stir in tomato paste and cook 2 minutes. Add ground coriander, ground cumin, turmeric, red chili powder and remaining 1.5 tsp salt. Cook the spice-onion mixture for 2–3 minutes, stirring constantly so the spices bloom and do not burn.

Brown the beef

Increase heat to medium-high. Add the marinated beef cubes in a single layer (work in batches if needed) and sear for 4–5 minutes without moving to get color, then stir and brown on other sides for another 3–4 minutes. The beef will begin to release some juices.

Add tomatoes and bhuna

Add the chopped tomatoes and slit green chilies. Reduce heat to medium and simmer, stirring frequently. Bhuna is a dry-style cooking where the sauce reduces and clings to the meat — cook uncovered for 15–20 minutes, stirring and pressing any large tomato pieces against the pan to break them down. Add up to 300 ml water a little at a time if the pan becomes too dry before the beef is tender.

Slow-cook until tender

Lower heat to medium-low, cover partially, and continue to cook for 30–45 minutes until beef is tender and the oil separates slightly from the masala. Stir every 8–10 minutes and add a splash of water if needed. Total cooking time will vary with beef cut; test for tenderness and adjust.

Finish with garam masala and herbs

Uncover and increase heat slightly to reduce any excess liquid to achieve a thick, glossy bhuna coating on the beef. Sprinkle garam masala, stir in chopped cilantro and chopped mint (if using). Cook 2 more minutes, check seasoning and adjust salt or chili as needed.

Rinse the basmati rice under cold water until water runs clear. In a medium saucepan bring 400 ml water to a boil. Add rinsed rice, 1/2 tsp salt and 1 tsp oil or ghee. Stir once, cover with a tight-fitting lid, reduce heat to low and simmer for 12–14 minutes until water is absorbed. Remove from heat and let rest, covered, for 8 minutes. Fluff with a fork before serving.

Serve the beef bhuna hot over steamed basmati rice or alongside warm paratha or naan. Garnish with extra cilantro, lemon wedges and a side of plain yogurt or raita. Adjust accompaniments to taste.