Ingredients

• 500 gms (1.11 lbs) beef chuck, cut into 1-inch cubes
• 2 tbsps vegetable oil
• 1 onion, finely chopped
• 1 tbsp ginger, minced
• 4 clovess garlic, minced
• 1 cinnamon stick
• 4 cloves
• 4 cardamom pods
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 1 tsp turmeric powder
• 2 tsps red chili powder
• 4 tbsps white vinegar
• 1 tsp salt
• 250 mls (1.04 cups) water
• 200 gms (0.44 lb) basmati rice
• 400 mls (1.67 cups) water
• 0.5 tsp salt (for rice)

Instructions

1. In a dry skillet, toast the cumin seeds, coriander seeds, and black peppercorns over medium heat until fragrant. Allow them to cool, then grind them into a fine powder.
2. In a large pot, heat the vegetable oil over medium-high heat. Add the cinnamon stick, cloves, and cardamom pods and sauté for 1-2 minutes until fragrant.
3. Add the chopped onions and sauté until they are golden brown.
4. Stir in the minced ginger and garlic and cook for another minute.
5. Add the ground spices, turmeric powder, and red chili powder. Stir well to combine.
6. Add the beef cubes and brown them on all sides.
7. Pour in the white vinegar, salt, and 250ml of water. Stir to mix everything well.
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.
9. While the beef vindaloo is simmering, prepare the basmati rice. Rinse the basmati rice under cold water until the water runs clear.
10. In a pot, combine the rinsed rice, 400ml of water, and 0.5 tsp of salt. Bring to a boil over high heat.
11. Once the water reaches a boil, reduce the heat to low, cover the pot, and simmer for about 15-20 minutes until the rice is cooked and the water is fully absorbed.
12. Fluff the rice with a fork and serve the beef vindaloo hot with the cooked basmati rice.

Notes

• Vindaloo is a spicy Indian curry originally from Goa.
• This recipe includes instructions for both the beef vindaloo and the basmati rice.