Beef Mandi

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Wash the beef and cut into large pieces. Season lightly with salt and turmeric.
2. 2Heat the panHeat ghee/oil in a large pot. Add sliced onions and sauté until light golden.
3. 3Add garlic, green chilies, and tomato; cook until softened.
4. 4Add the mandi spice mix: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves.
5. 5Add beef pieces and stir on medium heat until the meat is well coated with spices.
6. 6Pour in water or beef stock. Cover and simmer until beef is tender (about 1.5–2 hours depending on cut).
7. 7Remove beef carefully and set aside. Strain and measure the broth.
8. 8Add washed, soaked basmati rice to the broth (usually 1 cup rice = 1.5–2 cups liquid). Adjust seasoning and turn up the heat until boils.
9. 9Lower heat, cover, and cook the rice until fluffy.
10. 10Put the beef pieces over the rice and steam on low heat for 10 minutes so flavors combine.
11. 11Optional: For smoky flavor, lay the a small hot charcoal on foil in the pot, add 1 tsp butter/oil, immediately cover for 5 minutes. Remove coal before serving.
12. 12ServeFluff rice and serve beef mandi with salad or chutney.