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Featuring Turmeric
Turmeric Beef with Coriander, Pulao, and Raita
by Eric Larson
Shamiana, Kirkland, WA
Adapted by StarChefs

Yield: Serves 6

For the turmeric beef with coriander:
5 Tablespoons vegetable oil
2 large onions, chopped
5 cloves garlic, finely chopped
1 1/2 tablespoons fresh ginger root, peeled and grated
2 Tablespoons ground turmeric
4 serrano chiles, chopped
1 1/2 pound beef stew meat
1 bunch fresh coriander (cilantro), chopped
1 quart water
Salt to taste

For the pulao:

3 cups basmati rice
6 Tablespoons vegetable oil
1 small yellow onion, chopped
1 Teaspoon finely chopped garlic
1 Teaspoon grated ginger root
3 bay leaves
2 cinnamon sticks
1 Tablespoon whole cumin seed
1 Teaspoon turmeric
1 Teaspoon salt
5 3/4 cups water

For the raita:

1 quart plain yogurt
1/2 Teaspoon ground cumin
1/4 Teaspoon paprika
1/2 English cucumber, peeled and diced
1/2 Teaspoon salt

For the turmeric beef, in a large saucepan, first heat the oil over medium-high heat. Add the onions and sauté them until lightly browned. Add the garlic and the ginger to the onions and continue to cook for 2 minutes. Add the turmeric and the chilies to the pan and cook 1 minute. Add the beef, chopped coriander, and the water-allow to simmer uncovered until meat is tender, about 1 hour. When the meat is tender, add salt to taste. Keep warm until the pulao and raita are ready.

For the pulao, start by rinsing and draining the rice 3 times to remove starch and debris. When the rice is clean, heat the oil in a stockpot over high heat. Add the onion, the garlic, and the ginger to the pot-cook, stirring constantly, until translucent (not brown), about 2 minutes. Add spices and stir until they have released their aromas, about 2 minutes. Add rice and stir until all the ingredients are evenly distributed, cook for 2 minutes. Pour the water over the rice and add the salt-stir well. Let rice boil on medium heat until all liquid is gone. Turn off heat and cover with the pot with a lid. Let stand 20 minutes. Fluff rice gently with a fork before serving.

For the raita, in a glass bowl, add all ingredients to yogurt and stir well to combine.


These recipes were provided by participating chefs and have not been tested by The James Beard Foundation.