Beef Mandi
Avancerad

Beef Mandi

Fragrant basmati rice meets fall-apart tender beef in this aromatic one-pot masterpiece, where warm spices like cardamom, cloves, and cinnamon perfume every grain. The beef braises in its own savory stock, infusing the rice with deep, complex flavor that builds with each spoonful.

⏱️150 min
🍽️4 portioner
2.5
🇮🇳 Indisk🍲 Middag🥩 Nötkött

👩‍🍳 Gör så här

⏱️ Äggklocka
  1. 1
    Wash and cut beef into large pieces. Season with salt and turmeric.
  2. 2
    Heat oil in a large pot. Add sliced onions and sauté until light golden.
  3. 3
    Add garlic, green chilies, and tomato. Cook until softened.
  4. 4
    Add spice mix: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves.
  5. 5
    Add beef pieces and stir on medium heat until well coated with spices.
  6. 6
    Pour in beef stock or water. Cover and simmer until beef is tender, about 1.5–2 hours.
  7. 7
    Remove beef carefully and set aside. Strain and measure the broth.
  8. 8
    Add washed, soaked basmati rice to the broth (ratio: 1 cup rice to 1.5–2 cups liquid). Adjust seasoning and bring to a boil.
  9. 9
    Lower heat, cover, and cook rice until fluffy.
  10. 10
    Place beef pieces over rice and steam on low heat for 10 minutes to combine flavors.
  11. 11
    Optional: For smoky flavor, place a hot charcoal on foil in the pot, add 1 tsp oil, cover immediately for 5 minutes, then remove coal.
  12. 12
    Fluff rice with a fork and serve with salad or chutney.