Beef Mandi

Ingredients

• 1 kg Basmati Rice
• 5 Cups Beef Stock
• 2 medium Onion
• 5 chopped cloves Garlic
• 2 Green Chilli
• 1 small Tomato
• 2 1/2 Tsp Salt
• 3 tablespoons Oil
• 1 ½ tsp Turmeric Powder
• 1/2 tsp Cardamom
• 1/2 tsp Cloves
• 1/2 tsp Bay Leaf

Directions

1. Step 1: Wash the beef and cut into large pieces. Season lightly with salt and turmeric.
2. Step 2: Heat ghee/oil in a large pot. Add sliced onions and sauté until light golden.
3. Step 3: Add garlic, green chilies, and tomato; cook until softened.
4. Step 4: Add the mandi spice mix: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves.
5. Step 5: Add beef pieces and stir on medium heat until the meat is well coated with spices.
6. Step 6: Pour in water or beef stock. Cover and simmer until beef is tender (about 1.5–2 hours depending on cut).
7. Step 7: Remove beef carefully and set aside. Strain and measure the broth.
8. Step 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. Step 9: Lower heat, cover, and cook the rice until fluffy.
10. Step 10: Place the beef pieces over the rice and steam on low heat for 10 minutes so flavors combine.
11. Step 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. Step 12: Fluff rice and serve beef mandi with salad or chutney.