Sri Lankan Beef Paella
A flavorful Sri Lankan take on paella, featuring tender beef, aromatic spices, and vibrant vegetables, infused with the island's unique culinary influences.
🧂 Ingredients
- 500 g Beef(cubed)
- 300 g Basmati rice(rinsed)
- 1 large Onion(finely chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 medium Green chilies(finely chopped)
- 1 tsp Turmeric powder
- 1.5 tsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Garam masala
- 10-15 leaves Curry leaves
- 1 inch Cinnamon stick
- 3 pods Cardamom pods
- 3 whole Cloves
- 2 medium Tomatoes(diced)
- 750 ml Vegetable broth
- 100 ml Coconut milk
- 100 g Peas(frozen or fresh)
- 1 medium Carrots(diced)
- 1/2 red Bell pepper(diced)
- 3 tbsp Vegetable oil
- to taste Salt
- 2 tbsp Fresh coriander(chopped, for garnish)
- for serving Lime wedges
👨🍳 Instructions
- 1
Marinate beef cubes with a pinch of salt, turmeric, and coriander powder for at least 15 minutes.
💡 Tip: Marinating enhances flavor and tenderness. - 2
Heat vegetable oil in a large, wide pan or paella pan over medium-high heat. Brown the marinated beef cubes on all sides. Remove beef and set aside.
- 3
In the same pan, add chopped onion and sauté until softened. Add minced garlic, grated ginger, and chopped green chilies, sautéing for another minute until fragrant.
- 4
Add the remaining turmeric, coriander, cumin, garam masala, curry leaves, cinnamon stick, cardamom pods, and cloves. Stir and cook for 1-2 minutes until spices are aromatic.
- 5
Add diced tomatoes and cook until they soften and break down. Return the browned beef to the pan.
- 6
Stir in the rinsed basmati rice, ensuring it's well coated with the spice mixture. Pour in the vegetable broth and coconut milk. Season with salt.
💡 Tip: Ensure liquid to rice ratio is appropriate for paella. - 7
Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for about 15 minutes, or until most of the liquid is absorbed.
- 8
Add diced carrots, bell pepper, and peas on top of the rice. Do not stir. Cover again and continue to cook for another 10-15 minutes, or until rice is fully cooked and tender, and vegetables are tender-crisp.
- 9
Once cooked, let the paella rest, covered, for 5-10 minutes off the heat. This allows the flavors to meld and the rice to finish steaming.
- 10
Garnish with fresh chopped coriander and serve hot with lime wedges.
💡 Tip: A squeeze of lime brightens the flavors.
💡 Pro Tips
- ✓Use a good quality beef cut that tenderizes well with slow cooking.
- ✓Adjust chili quantity to your spice preference.
- ✓Ensure the paella pan has a wide base for even cooking.
- ✓Don't stir the rice after adding the vegetables to create a nice crust at the bottom (socarrat).
🔄 Variations
- Add prawns or chicken along with the beef for a mixed meat version.
- Incorporate other vegetables like green beans or corn.
- For a richer flavor, use beef broth instead of vegetable broth.