Beef Mandi
Beef Mandi — a flavorful Indian beef dish.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Beef, Indian
Ingredients
- 1 g basmati rice
- 5 cup beef stock
- 2 g onions
- 5 pcs garlic
- 2 pcs green chilli
- 1 pcs tomato
- 2.5 g salt
- 3 g oil
- 1 tsp turmeric
- 0.5 tsp cardamom
- 0.5 tsp cloves
- 0.5 pcs bay leaf
Instructions
- Rinse the beef thoroughly and cut it into sizable chunks.
- Lightly sprinkle salt and turmeric over the beef.
- Heat ghee or oil in a sizable pot.
- Add the sliced onions to the pot and cook until they turn a light golden brown.
- Incorporate the garlic, green chilies, and tomato into the pot.
- Allow the mixture to cook until it becomes tender.
- Stir in the mandi spice blend: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves.
- Introduce the beef chunks into the pot.
- Cook the beef over medium heat while stirring to ensure it is well coated in the spices.
- Add water or beef stock to the pot.
- Cover the pot and let it simmer until the beef becomes tender, which may take about 1.5 to 2 hours depending on the cut.
- Carefully take out the beef and place it aside.
- Strain the broth and measure its quantity.
- Incorporate the washed and soaked basmati rice into the broth.
- Adjust the seasoning and bring the mixture to a rolling boil.
- Reduce the heat, cover the pot, and cook the rice until it is fluffy.
- Layer the beef pieces on top of the rice.
- Steam on low heat for 10 minutes to meld the flavors.
- Optional: For a smoky flavor, put a small piece of hot charcoal on a piece of foil inside the pot.
- Add 1 teaspoon of butter or oil to the charcoal, then cover immediately for 5 minutes.
- Remove the charcoal before you serve.
- Fluff the rice and present the beef mandi alongside salad or chutney.