Beef Mandi

Fragrant rice, simmered in rich beef broth infused with a blend of aromatic spices, with the most tender chunks of meat — a classic dish of Middle Eastern and South Asian cuisine that literally melts in your mouth.

Ingredients

• 1 kg Basmati rice
• 5 cup Beef broth
• 2 pcs Yellow onion
• 5 clove Garlic
• 2 pcs Green chili pepper
• 1 pcs Tomato
• 2.5 tsp Salt
• 3 tbsp Vegetable oil
• 1 tsp Ground turmeric
• 0.5 tsp Ground cardamom
• 0.5 tsp Ground cloves
• 0.5 tsp Bay leaf

Instructions

1. Rinse the beef and cut into large chunks. Lightly rub with salt and turmeric — this will give the meat a beautiful color and aroma right from the start.
2. Heat the oil or ghee in a large pot over medium heat. Add the onion, sliced into half-rings, and sauté until lightly golden.
3. Add the minced garlic, green chili, and diced tomato to the onion. Stew, stirring occasionally, until soft — approximately 5 minutes.
4. Stir in the spice blend: cardamom, cloves, bay leaf (and, if available, coriander, cumin, black pepper, cinnamon). Mix well and let the spices bloom in the oil for just about a minute.
5. Add the beef chunks. Sauté over medium heat, stirring constantly, until the meat is coated with a fragrant crust on all sides.
6. Pour in the beef broth. Bring to a boil, then reduce the heat to low, cover with a lid, and simmer the beef until completely tender — 1.5 to 2 hours depending on the cut.
7. Carefully remove the meat and set aside. Strain the broth and measure it — you need 1.5 to 2 cups of liquid per 1 cup of dry rice. Add water if needed or, conversely, reduce the broth slightly by simmering.
8. Rinse the rice in advance and soak for 20–30 minutes, then drain. Add the rice to the boiling broth, season with salt to taste, and bring to a boil.
9. Reduce the heat to low, cover with a lid, and cook the rice until all liquid is absorbed and the rice is fluffy — about 18–20 minutes. Do not open the lid during cooking.
10. Arrange the beef chunks on top of the cooked rice, cover with a lid, and warm everything together over very low heat for another 10 minutes so the aromas blend together.
11. Optional but impressive: for a smoky aroma, place a small hot charcoal on a piece of foil directly in the pot, drizzle a teaspoon of oil over it, and immediately cover tightly with the lid for 5 minutes. Remove the charcoal before serving.
12. Fluff the rice with a fork, arrange the beef on top, and serve the mandi with a fresh vegetable salad or spicy chutney.