Beef Polkiri Badun

Polkiri Badun is a lesser-known dish from Sri Lankas Burgher community. Polkiri Badun is a rich and deeply spiced beef preparation that highlights the community’s love for slow-cooked meats and bold flavours. This is one of those #iykyk dishes.

Served with rice, pol roti, or string hoppers, it’s a dish that deserves greater recognition for its close ties to the East Asian rendang. I’ve often felt that Polkiri badun is reflective of the Burghers and their time in Indonesia before moving toward Sri Lanka.

This is a marvellous dish and you should definitely give it a go!

Ingredients

To Marinate & Braise the Beef:

• 450g chuck steak or gravy beef, cut into cubes

• 10g red onion, finely chopped

• 3-4 cloves garlic, minced

• 1 sprig lemongrass, crushed

• 1 sprig curry leaves

• 2 x 4cm pieces cinnamon

• 2 x 6cm pieces pandan leaf

• 2-3 cardamom pods, lightly crushed

• 3-4 whole cloves

• ½ tsp fenugreek seeds

• 2-3 slices fresh ginger

• 1 whole green chili, chopped

• 100ml vinegar

• 1 tsp salt

• 1 tsp black pepper

• 1 tsp turmeric

• 2 tsp unroasted curry powder

• 2 tsp cumin powder

• 2 tsp chili powder

• 300ml thin coconut milk

To Temper the Beef:

• 2 tsp coconut oil

• 10g red onion, finely chopped

• 2-3 cloves garlic, minced

• 1 sprig curry leaves

• 2 x 4cm pieces pandan leaf

• 2 tsp dark roasted curry powder

• 2 tsp sugar

• 3-4 whole dried chilies

• 100ml thick coconut milk

Method

Marinate & Braise the Beef

• Combine beef with red onion, garlic, lemongrass, curry leaves, cinnamon, pandan leaf, cardamom, cloves, fenugreek seeds, ginger, and green chili

• Add vinegar, salt, black pepper, turmeric, unroasted curry powder, cumin powder, and chili powder, mixing well to coat the beef. Let marinate for at least 30 minutes (or overnight for deeper flavour)

• Transfer to a heavy-bottomed pot or clay pot, add thin coconut milk, and bring to a gentle simmer over medium heat. Cover and cook on low heat for about 1.5–2 hours, stirring occasionally, until the beef is tender and the liquid has reduced significantly. Add water if needed to prevent burning

Temper the Beef

• Heat coconut oil in a separate pan over medium heat. Add red onion, garlic, curry leaves, pandan leaf, and dried chilies, sautéing until fragrant and lightly caramelised.

• Stir in dark roasted curry powder and sugar, cooking for another minute to release the flavors. Add the tempered mixture to the braised beef, stirring well to combine. Pour in thick coconut milk, stir, and simmer for another 2 mins until the sauce thickens slightly. Adjust seasoning if needed