Beef Mandi
20 minutes · 4 portions
Lunch · Dinner
- Alcohol free
- Gluten free
- Lactose free
- Vegan
- Vegetarian
Time : 2/5 · Equipment complexity : 3/5
Ingredients
- Basmati Rice — 1000 g
- Beef Stock — 1200 ml
- Onion — 2 pieces
- Garlic — 5 pieces
- Green Chilli — 2 pieces
- Tomato — 1 piece
- Salt — 10 g
- Neutral Oil — 50 ml
- Turmeric Powder — 10 g
- Cardamom — 10 g
- Cloves — 10 pieces
- Bay Leaf — 10 g
Instructions
- Wash the beef and cut into large pieces. Season lightly with salt and turmeric.
- Heat ghee/oil in a large pot. Add sliced onions and sauté until light golden.
- Add garlic, green chilies, and tomato; cook until softened.
- Add the mandi spice mix: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves.
- Add beef pieces and stir on medium heat until the meat is well coated with spices.
- Pour in water or beef stock. Cover and simmer until beef is tender (about 1.5–2 hours depending on cut).
- Remove beef carefully and set aside. Strain and measure the broth.
- Add washed, soaked basmati rice to the broth (usually 1 cup rice = 1.5–2 cups liquid). Adjust seasoning and bring to a boil.
- Lower heat, cover, and cook the rice until fluffy.
- Place the beef pieces over the rice and steam on low heat for 10 minutes so flavors combine.
- 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.
- Fluff rice and serve beef mandi with salad or chutney.