Beef Mandi

Instructions

1- 1.

2- Wash the beef and cut into large pieces.

3- Season lightly with salt and turmeric.

4- 2.

5- Heat ghee/oil in a large pot.

6- Add sliced onions and sauté until light golden.

7- 3.

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

9- 4.

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

11- 5.

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

13- 6.

14- Pour in water or beef stock.

15- Cover and simmer until beef is tender (about 1.

16- 5–2 hours depending on cut).

17- 7.

18- Remove beef carefully and set aside.

19- Strain and measure the broth.

20- 8.

21- Add washed, soaked basmati rice to the broth (usually 1 cup rice = 1.

22- 5–2 cups liquid).

23- Adjust seasoning and bring to a boil.

24- 9.

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

26- 10.

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

28- 11.

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

30- Remove coal before serving.

31- 12.

32- Fluff rice and serve beef mandi with salad or chutney.