Beef Mandi
A fragrant Indian-inspired beef and rice dish where tender beef is braised with mandi spices, then served over fluffy basmati rice and steamed to blend the flavors.
Pasos
- 1
Rinse beef and cut into large chunks; season lightly with salt and turmeric.
- 2
Heat ghee or oil in a large pot. Add sliced onions and sauté until lightly golden.
- 3
Add garlic, green chilies, and tomato; cook until soft.
- 4
Stir in the mandi spice mix: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves.
- 5
Add beef pieces and cook on medium heat until evenly coated with spices.
- 6
Pour in water or beef stock. Cover and simmer until tender, about 90–120 minutes depending on cut.
- 7
Remove beef and set aside. Strain the broth and measure the liquid.
- 8
Add washed, soaked basmati rice to the broth (roughly 1 cup rice to 1.5–2 cups liquid). Adjust seasoning and bring to a boil.
- 9
Reduce heat, cover, and simmer the rice until fluffy.
- 10
Place the beef over the rice and steam on low heat for 10 minutes to let flavors meld.
- 11
Optional: For smoky flavor, place a small hot charcoal on foil in the pot, add 1 teaspoon butter or oil, cover for 5 minutes. Remove coal before serving.
- 12
Fluff the rice and serve the beef mandi with salad or chutney.
