Beef Kichuri
Beef Kichuri
Ingredients
For the Beef
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 3 tablespoons mustard oil
- 1 onions, large, thinly sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 1/2 teaspoons cumin powder
- 1 1/2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 1 1/2 cups water
For the Kichuri
- 1 1/2 cups basmati rice, rinsed and soaked for 30 minutes
- 1/2 cup yellow split peas (moong dal), rinsed and soaked for 30 minutes
- 2 tablespoons mustard oil
- 1 cinnamon stick, 1-inch piece
- 3 cardamom pods, green, lightly crushed
- 3 cloves
- 2 bay leaves
- 2 green chilies, slit lengthwise
- 4 cups water, hot
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Heat 3 tablespoons of mustard oil in a large pot or Dutch oven over medium-high heat. Add the sliced onions and sauté until golden brown, about 5-7 minutes.
⏱️ 7 min
- 2
Add the ginger paste and garlic paste to the pot. Sauté for 1 minute until fragrant.
⏱️ 1 min
- 3
Add the beef cubes to the pot and sear on all sides until browned, about 5-7 minutes.
⏱️ 7 min
- 4
Stir in the turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and 1 teaspoon of salt. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant.
⏱️ 3 min
- 5
Pour in 1 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the beef is tender.
⏱️ 45 min
- 6
While the beef is simmering, drain the soaked basmati rice and yellow split peas.
⏱️ 2 min
- 7
In a separate large pot, heat 2 tablespoons of mustard oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaves. Sauté for 30 seconds until aromatic.
⏱️ 1 min
- 8
Add the drained rice and split peas to the pot. Stir gently for 2-3 minutes to coat them in the oil and spices.
⏱️ 3 min
- 9
Pour in 4 cups of hot water and add the slit green chilies and 1/2 teaspoon of salt. Bring to a boil.
⏱️ 3 min
- 10
Once the beef is tender, add the cooked beef mixture to the pot with the rice and lentils. Stir gently to combine.
⏱️ 2 min
- 11
Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the rice and lentils are fully cooked and most of the water has been absorbed. Stir occasionally to prevent sticking.
⏱️ 20 min
- 12
Remove from heat and let the Beef Kichuri rest, covered, for 10 minutes before serving.
⏱️ 10 min
- 13
Garnish with fresh chopped cilantro and serve hot.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Beef Kichuri
For the Beef
- 1 1/2 pounds beef stew meat, cut into 1-inch cubes
- 3 tablespoons mustard oil
- 1 onions, large, thinly sliced
- 1 tablespoon ginger paste
- 1 tablespoon garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 1/2 teaspoons cumin powder
- 1 1/2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1 teaspoon salt, or to taste
- 1 1/2 cups water
For the Kichuri
- 1 1/2 cups basmati rice, rinsed and soaked for 30 minutes
- 1/2 cup yellow split peas (moong dal), rinsed and soaked for 30 minutes
- 2 tablespoons mustard oil
- 1 cinnamon stick, 1-inch piece
- 3 cardamom pods, green, lightly crushed
- 3 cloves
- 2 bay leaves
- 2 green chilies, slit lengthwise
- 4 cups water, hot
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh cilantro, chopped, for garnish
Instructions
- 1
Heat 3 tablespoons of mustard oil in a large pot or Dutch oven over medium-high heat. Add the sliced onions and sauté until golden brown, about 5-7 minutes.
⏱️ 7 min - 2
Add the ginger paste and garlic paste to the pot. Sauté for 1 minute until fragrant.
⏱️ 1 min - 3
Add the beef cubes to the pot and sear on all sides until browned, about 5-7 minutes.
⏱️ 7 min - 4
Stir in the turmeric powder, red chili powder, cumin powder, coriander powder, garam masala, and 1 teaspoon of salt. Cook for 2-3 minutes, stirring constantly, until the spices are fragrant.
⏱️ 3 min - 5
Pour in 1 1/2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the beef is tender.
⏱️ 45 min - 6
While the beef is simmering, drain the soaked basmati rice and yellow split peas.
⏱️ 2 min - 7
In a separate large pot, heat 2 tablespoons of mustard oil over medium heat. Add the cinnamon stick, cardamom pods, cloves, and bay leaves. Sauté for 30 seconds until aromatic.
⏱️ 1 min - 8
Add the drained rice and split peas to the pot. Stir gently for 2-3 minutes to coat them in the oil and spices.
⏱️ 3 min - 9
Pour in 4 cups of hot water and add the slit green chilies and 1/2 teaspoon of salt. Bring to a boil.
⏱️ 3 min - 10
Once the beef is tender, add the cooked beef mixture to the pot with the rice and lentils. Stir gently to combine.
⏱️ 2 min - 11
Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the rice and lentils are fully cooked and most of the water has been absorbed. Stir occasionally to prevent sticking.
⏱️ 20 min - 12
Remove from heat and let the Beef Kichuri rest, covered, for 10 minutes before serving.
⏱️ 10 min - 13
Garnish with fresh chopped cilantro and serve hot.
⏱️ 1 min