Best 6 East Indian Style Spiced Beef With Rice Recipes

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Indulge in the tantalizing flavors of East Indian cuisine with our curated collection of spiced beef and rice recipes. Discover authentic culinary gems that showcase the harmonious blend of aromatic spices, tender beef, and fluffy rice. Embark on a culinary journey to the vibrant streets of India, where the air is filled with the enticing scent of sizzling spices and the warmth of home-cooked meals. Each recipe promises a unique taste experience, with variations in spice combinations, cooking techniques, and the addition of vegetables, herbs, and condiments. Let your taste buds savor the delectable union of succulent beef, fragrant spices, and perfectly cooked rice. Whether you're a seasoned cook or a novice in the kitchen, our recipes cater to all skill levels, ensuring a delightful culinary adventure.

Let's cook with our recipes!

INDIAN-SPICED PEPPER STEAK



Indian-Spiced Pepper Steak image

Whether you are already a fan of Indian takeout, or are just looking for a new way to cook beef, you'll love this quick, easy dinner. The secret to its Indian-spiced flavor is a mixture of warm, earthy spices with bright vegetables and hot peppers.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 39

1 1/4 to 1 1/2 pounds beef flank, skirt or flap (bavette) steak
1 teaspoon (scant 1/3 palm full) coriander seed
1 teaspoon cumin seed
1 teaspoon mustard seed
1 teaspoon black peppercorn
2 teaspoons chili powder (Gebhart's preferred brand) or 1 teaspoon cayenne pepper or pepper sauce
About 1 teaspoon garam masala
About 1 teaspoon ground turmeric
1 large red onion
1 large bell pepper, red or yellow
2 to 3 (medium to spicy heat level) red or green finger chilies or Serrano peppers
1 inch ginger root
1 small garlic bulb, 5 to 6 cloves
High-temp cooking oil, such as peanut or safflower
Salt
A few curry leaves, optional but recommended
Juice of 1 lemon OR a few tablespoons Shaoxing or sherry OR 2 tablespoons vinegar, sherry or apple cider
A handful of cilantro tops, chopped
Traditional Basmati, for serving, optional, recipe follows
Grilled naan, for serving, optional
Mango chutney, for serving
Mumbai Mule, for serving, recipe follows
2 quarts water
1 1/4 cups basmati rice
Salt
5 cardamom pods or 1 black cardamom pod
A small piece cinnamon stick
2 crushed cloves garlic
A few curry leaves
1 cup water
1 cup sugar
5 or 6 fresh lavender sprigs
Chili powder, for rimming the serving mug
Ice
1 1/2 ounces vodka
1/2 ounces fresh squeezed lime juice
1/4 teaspoon turmeric powder
3 ounces ginger beer
Lavender sprig and lime wheel, for garnish

Steps:

  • Gather all your ingredients and place around large work area, near stove.
  • Pat meat dry and cut it into 3 or 4 portions, then thinly slice the meat into strips against the grain of the meat.
  • Place a small skillet with seeds and peppercorns over medium heat and toast a minute until fragrant. Place in spice mill and grind. Combine with chili powder, garam masala and turmeric. (Ready-ground spices can be substituted but toasted whole seeds and peppercorns that are freshly ground are a little deeper and bigger in flavor.)
  • Peel and chop red onion. Seed and thinly slice bell pepper. Thinly slice or chop the fresh chili peppers. Seed if you prefer milder food or leave seeds in for extra spicy. Grate or mince ginger and garlic.
  • Heat a large cast-iron skillet over medium-high to high heat. Add oil, 2 turns of the pan, and cook beef in single layer to brown and crisp, 2 to 3 minutes on each side. Season with salt and remove to platter. Add more oil, another turn of the pan, and add onions and peppers, toss 3 minutes. Add ginger, garlic and curry leaves and toss a minute more. Add beef back to pan, sprinkle in spice blend, toss to combine with peppers and douse with lemon juice, sherry or vinegar. Garnish beef with cilantro. Serve beef with rice or grilled naan, mango chutney and Mumbai Mule.
  • Bring water (with or without aromatics) to a boil. Add rice and salt and cook in boiling water, 12 minutes. Rinse in strainer using HOT water, drain and remove aromatics if using.
  • For the simple syrup: Heat the water and sugar in a small saucepan until sugar is melted. Add lavender and let cool. Store in refrigerator.
  • For the mule: Run a fresh cut lime over the rim of a copper mug or rocks glass. Place rim of glass upside down into a saucer filled with chili powder to coat the rim. Fill glass with ice. Place vodka, lime juice, turmeric, ginger beer and 1/2 ounce lavender simple syrup into glass. Stir gently and garnish with a lavender sprig and lime wheel.

INDIAN STYLE BASMATI RICE



Indian Style Basmati Rice image

This is a savory Indian style rice dish flavored with whole spices and fried onions. Soaking the basmati rice before cooking makes all the difference. Serve with your favorite Indian curry or dal (lentils). Make sure you warn people not to bite into the whole spices!

Provided by DHANO923

Categories     Side Dish     Rice Side Dish Recipes

Time 45m

Yield 6

Number Of Ingredients 9

1 ½ cups basmati rice
2 tablespoons vegetable oil
1 (2 inch) piece cinnamon stick
2 pods green cardamom
2 whole cloves
1 tablespoon cumin seed
1 teaspoon salt, or to taste
2 ½ cups water
1 small onion, thinly sliced

Steps:

  • Place rice into a bowl with enough water to cover. Set aside to soak for 20 minutes.
  • Heat the oil in a large pot or saucepan over medium heat. Add the cinnamon stick, cardamom pods, cloves, and cumin seed. Cook and stir for about a minute, then add the onion to the pot. Saute the onion until a rich golden brown, about 10 minutes. Drain the water from the rice, and stir into the pot. Cook and stir the rice for a few minutes, until lightly toasted. Add salt and water to the pot, and bring to a boil. Cover, and reduce heat to low. Simmer for about 15 minutes, or until all of the water has been absorbed. Let stand for 5 minutes, then fluff with a fork before serving.

Nutrition Facts : Calories 216.4 calories, Carbohydrate 38.9 g, Fat 5.4 g, Fiber 1 g, Protein 3.9 g, SaturatedFat 0.9 g, Sodium 393.7 mg, Sugar 0.6 g

INDIAN RICE PILAF



Indian Rice Pilaf image

A delicious rice dish. Guaranteed to appease the masses and make 'em say, MMMMMMMMM Give me more!!!

Provided by TIBM

Categories     Side Dish     Rice Side Dish Recipes     Pilaf

Time 30m

Yield 4

Number Of Ingredients 9

¼ cup water
1 (14.5 ounce) can chicken broth
1 cup long grain rice
1 teaspoon curry powder
½ teaspoon garlic powder
¼ teaspoon ground cinnamon
⅛ teaspoon paprika
2 pinches ground cloves
1 small onion, coarsely chopped

Steps:

  • Bring water and chicken broth to a boil.
  • Combine rice, curry powder, garlic powder, cinnamon, paprika, and cloves in a bowl; stir to mix. Add spiced rice and onion to the boiling broth. Cover and cook until rice is tender, 20 to 25 minutes.

Nutrition Facts : Calories 187.6 calories, Carbohydrate 40.1 g, Cholesterol 2.3 mg, Fat 0.7 g, Fiber 1.4 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 440.1 mg, Sugar 1.4 g

EAST INDIAN-STYLE SPICED BEEF WITH RICE



East Indian-Style Spiced Beef With Rice image

Make and share this East Indian-Style Spiced Beef With Rice recipe from Food.com.

Provided by Lisa1

Categories     Meat

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 19

2 lbs beef stew meat
2 tablespoons vegetable oil
1 large onion, finely chopped
8 garlic cloves, chopped
4 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
3/4 teaspoon ground ginger
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon pepper
2 bay leaves
1 cinnamon stick (apx 2-inch piece)
1 1/2 cups water, divided
6 tablespoons plain yogurt
hot cooked rice
chopped peanuts (optional)

Steps:

  • Brown meat in oil in a large pot. Remove with a slotted spoon.
  • Cook onion and garlic in pot for about 4-5 minutes, stirring (don't let garlic burn).
  • Add all spices. Stir.
  • Stir in meat and 1/4 cup water.
  • Stir in 1 tablespoons yogurt until well combined. Continue adding yogurt 1 tablespoons at a time.
  • Stir in remaining 1-1/4 cup water.
  • Cover. Simmer on low heat for 1 hour.
  • Remove bay leaves and cinnamon stick.
  • Serve over hot, cooked rice.
  • Garnish with chopped peanuts if desired.

SPICED RICE WITH BEEF



Spiced rice with beef image

Enjoy this spiced rice with beef as part of a family feast. Seasoned with ginger, allspice, cloves and more, it has a lovely warming flavour without being too hot

Provided by hettyashiagbor

Categories     Dinner

Time 2h50m

Number Of Ingredients 14

thumb-sized piece of ginger, peeled and chopped
4 large garlic cloves, roughly chopped
800g stewing beef, cut into chunks (shin, chuck or brisket work well)
1 tbsp ground allspice
1 tsp ground cloves
2 tbsp vegetable oil
2 onions, finely chopped
8 cardamom pods
2 cinnamon sticks
8 thyme sprigs, leaves picked, or use 2 tsp dried thyme
2 tbsp all-purpose seasoning (we used Dunn's River), or use an extra beef stock cube
500ml beef stock, made with 1 beef stock cube
400g basmati rice
25g butter

Steps:

  • Blitz the ginger and garlic to a paste in a small food processor. Put the beef in a large bowl and add the ginger-garlic paste, the allspice, cloves, 2 tsp black pepper and 2 tsp salt. Mix to coat the beef, then cover and leave to marinate for 30 mins. Will keep chilled for up to a day.
  • Heat the oil in a large ovenproof pan over a medium heat and cook the onion for 8 mins until soft and translucent. Tip the beef and any leftover marinade into the pan and sizzle for 10 mins until the beef starts to caramelise in places.
  • Add the cardamom pods, cinnamon sticks, thyme, all- purpose seasoning and stock. Bring to a simmer, then cover and reduce the heat to low. Cook for 1 hr, then remove the lid and cook for another 30 mins. The beef should be tender but still holding together. Heat the oven to 180C/160C fan/gas 4. Leave to cool completely, then seal in an airtight container and freeze for up to two months.
  • Tip the rice into the beef mixture with just enough water to cover it by about 1cm. Stir, then dot the butter over the top. Cover and bake in the oven for 30 mins. Fluff the rice up with a fork and serve with Ghanaian gravy (see 'Goes well with').

Nutrition Facts : Calories 533 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 4.2 milligram of sodium

INDIAN SPICED BEEF ROAST



Indian Spiced Beef Roast image

My mother used to make a spicy beef roast but I don't know what she put in it. So, I just tried my own way of doing it and here's the recipe!

Provided by Ranikabani

Categories     Meat

Time 2h25m

Yield 10 serving(s)

Number Of Ingredients 15

5 lbs rib roast
1 1/2 tablespoons ginger-garlic paste (see my recipe)
4 tablespoons vinegar
1 1/2 teaspoons salt
2 tablespoons vegetable oil
2 large onions, chopped
2 cups chopped tomatoes
1 teaspoon sugar
2 tablespoons chili pepper flakes
10 dried red chilies
4 black peppercorns
2 inches cinnamon sticks
1 teaspoon cinnamon
3 green chilies
1/2 teaspoon turmeric

Steps:

  • Wash meat, cut into thick slices or into 4-6 chunks.
  • Prick meat with a fork on all sides.
  • Using a mortar and pestle, grind the cinnamon stick, cloves, chili flakes, and dried red chilies, and pepper corns and put into a bowl.
  • To that bowl add cinnamon powder and turmeric, ginger-garlic paste.
  • Then grind the green chillies in mortar and pestle or chop very finely and add it to the bowl.
  • Add the vinegar, sugar and salt to the bowl and stir well.
  • Dredge the meat in the spice mixture and let it sit for two hours.
  • Preheat oven to 350°F.
  • In an electric frying pan, heat oil and saute onions till tender.
  • Add meat with spices and brown for about 7-8 minutes turning once.
  • Put half of the meat, spices and onion in a roasting pan.
  • Put one cup of tomatoes in over it.
  • Layer the rest of the meat on top.
  • Add the remaining tomatoes and 2 cups of water.
  • Bake for 1 1/2 hrs to 2 hrs or until roast is very tender, stirring and turning meat a couple of times during the baking process.

Nutrition Facts : Calories 897.2, Fat 77.6, SaturatedFat 31.5, Cholesterol 165.6, Sodium 477.4, Carbohydrate 10.7, Fiber 2, Sugar 5.9, Protein 37.9

Tips:

  • For a richer flavor in the spiced beef, use a combination of ground beef and ground lamb.
  • Feel free to adjust the level of spiciness by adding more or less garam masala to the recipe.
  • If you don't have basmati rice, you can use another type of long-grain rice, such as jasmine rice or brown rice.
  • To make the dish more colorful, add some chopped fresh cilantro or parsley before serving.
  • Serve the spiced beef with rice, yogurt, and a side of naan or roti for a complete and satisfying meal.

Conclusion:

This East Indian-style spiced beef recipe is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The combination of spices creates a delicious and aromatic dish that will please the whole family. Served with rice and yogurt, this dish is a hearty and satisfying meal that is sure to become a favorite.

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