Instruction

• 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
• 10
• Place the beef pieces over the rice and steam on low heat for 10 minutes so flavors combine
• 11
• 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
• 12
• Fluff rice and serve beef mandi with salad or chutney