Beef Mandi

Name: Beef Mandi
Prep time: 23 min
Cook time: 90 min
Total time: 113 min
Yield: 6 servings
Ingredients: 1 kg Basmati Rice; 5 Cups Beef Stock; 2 medium Onion; 5 chopped cloves Garlic; 2 Green Chilli; 1 small Tomato; 2½ Tsp Salt; 3 tablespoons Oil; 1½ tsp Turmeric Powder; ½ tsp Cardamom; ½ tsp Cloves; ½ tsp Bay Leaf

113 min · Serves 6 · By TheMealDB Import

India
Beef
Dinner

India, Beef

Adapted from themealdb.com

Ingredients

For 6 servings

1 kgBasmati Rice
5 CupsBeef Stock
2 mediumOnion
5 chopped clovesGarlic
2 Green Chilli
1 smallTomato
2½ TspSalt
3 tablespoonsOil
1½ tspTurmeric Powder
½ tspCardamom
½ tspCloves
½ tspBay Leaf

Method

Prep 23 min · Cook 90 min

1Wash 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.