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