A fragrant beef mandi — spiced beef slow-cooked until tender, then layered over basmati rice cooked in its rich broth and finished with optional smoky charcoal.
- 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
Preparation
- Wash the beef, cut into large pieces, and season lightly with salt and turmeric.
- Heat ghee or oil in a large pot and sauté the sliced onions until light golden.
- Add the garlic, green chillies and tomato and cook until softened.
- Add the mandi spice mix — coriander, cumin, black pepper, cinnamon, cardamom, cloves and bay leaves.
- Add the beef and stir over medium heat until well coated in the spices.
- Pour in water or beef stock, cover, and simmer until the beef is tender, about 1.5–2 hours depending on the cut.
- Carefully remove the beef and set aside, then strain and measure the broth.
- Add washed, soaked basmati rice to the broth (about 1 cup rice to 1.5–2 cups liquid), adjust the seasoning, and bring to the boil.
- Lower the heat, cover, and cook the rice until fluffy.
- Place the beef over the rice and steam on low heat for 10 minutes so the flavours combine.
- For an optional smoky flavour, place a small piece of hot charcoal on foil in the pot, add 1 tsp butter or oil, cover immediately for 5 minutes, then remove the coal.
- Fluff the rice and serve the beef mandi with salad or chutney.
