Beef Mandi

Ingredients

• beef, cut into large pieces; approximately 1–1.5 kg for 8 servings
• 1 kgbasmati rice, rinsed and soaked 30 minutes
• 5 cupsbeef stock
• 2onions, medium; thinly sliced
• 5 clovesgarlic, chopped
• 2green chilies
• 1tomato, small
• 2 1/2 tspsalt
• 3 tbspoil, or ghee
• 1 1/2 tspturmeric
• 1/2 tspcardamom, ground
• 1/2 tspcloves, ground
• bay leaves, 2–3 whole dried bay leaves recommended

Method

1. 1

   Rinse the basmati rice until the water runs clear, then leave it to soak in cold water (it needs at least 30 minutes). Wash the beef and cut into large pieces. Season lightly with salt and turmeric.

2. 2

   Heat the ghee or oil in a large pot over medium heat. Sauté the sliced onions until light golden.

3. 3

   Add the garlic, green chilies, and tomato. Cook until softened, about 5 minutes.

4. 4

   Add the spice mix: coriander (optional), cumin (optional), the remaining turmeric, cardamom, cloves, and bay leaves. Stir to combine.

5. 5

   Add the beef pieces and stir on medium heat until well coated with the spices. Pour in the beef stock, cover, and simmer until the beef is very tender — about 1.5–2 hours.

6. 6

   Carefully remove the beef and set aside. Strain the broth and measure it. Add the soaked basmati rice (ratio: 1 cup rice to 1.5–2 cups broth). Adjust seasoning, bring to a boil, then cover and cook on low until fluffy, about 18 minutes.

7. 7

   Place the beef pieces over the cooked rice, cover, and steam on the lowest heat for 10 minutes so the flavors meld.

8. 8

   Optional smoking step: place a small piece of hot charcoal on a piece of foil in the pot, add 1 tsp butter or oil to the coal, and immediately cover the pot for 5 minutes. Remove the coal and foil before serving.

9. 9

   Fluff the rice and serve the beef mandi with a fresh salad or chutney.