Beef Mandi

Ingredients

• 1 kg Basmati Rice
• 5 Cups Beef Stock
• 2 medium Onion
• 5 chopped cloves Garlic
• 2 Green Chilli
• 1 small Tomato
• 2 1/2 Tsp Salt
• 3 tablespoons Oil
• 1 ½ tsp Turmeric Powder
• 1/2 tsp Cardamom
• 1/2 tsp Cloves
• 1/2 tsp Bay Leaf

Instructions

1. Rinse the beef thoroughly, pat dry, and cut into large chunks. Lightly season with salt and turmeric, mix well, and set aside.
2. Heat the oil in a large heavy pot over medium heat. Add the sliced onions and sauté until soft and lightly golden. Add the chopped garlic, green chillies, and tomato, and cook until softened.
3. Stir in the mandi spices - coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaf. Cook briefly, stirring constantly, to release their aroma without burning.
4. Add the beef and stir to coat evenly with the spice mixture. Cook for a few minutes over medium heat, then pour in enough water or beef stock to cover the meat. Bring to a boil, reduce the heat, cover, and simmer for 1.5–2 hours, until the beef is very tender.
5. Carefully remove the beef and set aside. Strain and measure the cooking liquid. Add the washed and soaked basmati rice to the broth, using about 1.5–2 cups of liquid per cup of rice. Adjust seasoning, bring to a boil, then reduce the heat, cover, and cook until the rice is tender and fluffy.
6. Place the beef pieces over the rice, cover, and steam on low heat for about 10 minutes so the flavours combine.
7. (Optional) For a smoky flavour, heat a small piece of natural charcoal until red hot. Place it on foil in the centre of the pot, add a few drops of oil or butter, and immediately cover tightly. Let the smoke infuse for 5 minutes, then remove the charcoal carefully.
8. Gently fluff the rice and serve the beef mandi hot with salad or chutney.

instructions_source: editorial-classic