Beef Mandi

About This Recipe

Instructions

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   1.

2. 2

   Wash the beef and cut into large pieces.

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   Season lightly with salt and turmeric.

4. 4

   2.

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   Heat ghee/oil in a large pot.

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   Add sliced onions and sauté until light golden.

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   3.

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   Add garlic, green chilies, and tomato; cook until softened.

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   4.

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    Add the mandi spice mix: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves.

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    5.

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    Add beef pieces and stir on medium heat until the meat is well coated with spices.

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    6.

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    Pour in water or beef stock.

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    Cover and simmer until beef is tender (about 1.5–2 hours depending on cut).

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    7.

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    Remove beef carefully and set aside.

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    Strain and measure the broth.

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    8.

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    Add washed, soaked basmati rice to the broth (usually 1 cup rice = 1.5–2 cups liquid).

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    Adjust seasoning and bring to a boil.

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    9.

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    Lower heat, cover, and cook the rice until fluffy.

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    10.

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    Place the beef pieces over the rice and steam on low heat for 10 minutes so flavors combine.

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    11.

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    Optional: For smoky flavor, place a small hot charcoal on foil in the pot, add 1 tsp butter/oil, immediately cover for 5 minutes.

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    Remove coal before serving.

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    12.

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    Fluff rice and serve beef mandi with salad or chutney.