Indianby TheMealDBBeef MandiServes1Keep screen onSaveShare Cook my versionIngredientsServings−1+1 kg Basmati Rice5 Cups Beef Stock2 medium Onion5 chopped cloves Garlic2 Green Chilli1 small Tomato2 1/2 Tsp Salt3 tablespoons Oil1 ½ tsp Turmeric Powder1/2 tsp Cardamom1/2 tsp Cloves1/2 tsp Bay LeafStepsStep-by-step0 of 12 done1Wash the beef and cut into large pieces. Season lightly with salt and turmeric.2Heat ghee/oil in a large pot. Add sliced onions and sauté until light golden.3Add garlic, green chilies, and tomato; cook until softened.4Add the mandi spice mix: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves.5Add beef pieces and stir on medium heat until the meat is well coated with spices.6Pour in water or beef stock. Cover and simmer until beef is tender (about 1.5–2 hours depending on cut).7Remove beef carefully and set aside. Strain and measure the broth.8Add washed, soaked basmati rice to the broth (usually 1 cup rice = 1.5–2 cups liquid). Adjust seasoning and bring to a boil.9Lower heat, cover, and cook the rice until fluffy.10Place the beef pieces over the rice and steam on low heat for 10 minutes so flavors combine.11Optional: 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.12Fluff rice and serve beef mandi with salad or chutney.Source: TheMealDB
