Method
- 1
1. Wash the beef and cut into large pieces. Season lightly with salt and turmeric.
- 2
2. Heat ghee/oil in a large pot. Add sliced onions and sauté until light golden.
- 3
3. Add garlic, green chilies, and tomato; cook until softened.
- 4
4. Add the mandi spice mix: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves.
- 5
5. Add beef pieces and stir on medium heat until the meat is well coated with spices.
- 6
6. Pour in water or beef stock. Cover and simmer until beef is tender (about 1.5–2 hours depending on cut).
- 7
7. Remove beef carefully and set aside. Strain and measure the broth.
- 8
8. Add washed, soaked basmati rice to the broth (usually 1 cup rice = 1.5–2 cups liquid). Adjust seasoning and bring to a boil.
- 9
9. Lower heat, cover, and cook the rice until fluffy.
- 10
10. Place the beef pieces over the rice and steam on low heat for 10 minutes so flavors combine.
- 11
11. Optional: For smoky flavor, place a small hot charcoal on foil in the pot, add 1 tsp butter/oil, immediately cover for 5 minutes. Remove coal before serving.
- 12
12. Fluff rice and serve beef mandi with salad or chutney.
