Description
1. Wash the beef and cut into large pieces. Season lightly with salt and turmeric.
2. Heat ghee/oil in a large pot. Add sliced onions and sauté until light golden.
3. Add garlic, green chilies, and tomato; cook until softened.
4. Add the mandi spice mix: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves.
5. Add beef pieces and stir on medium heat until the meat is well coated with spices.
6. Pour in water or beef stock. Cover and simmer until beef is tender (about ...
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