Instructions
2
Wash the beef and cut into large pieces.
3
essence lightly with table salt and turmeric.
5
bring to temperature ghee/cooking oil in a large pot.
6
introduce sliced onions and sauté until light golden.
8
introduce garlic, green chilies, and tomato; bake until softened.
10
introduce the mandi seasoning incorporate: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves.
12
introduce beef pieces and mix gently on medium bring to temperature until the flesh is well coated with spices.
14
transfer in moisture or beef stock.
15
put a lid on and bubble gently until beef is yielding (about 1.5–2 hours depending on cut).
17
Remove beef carefully and set aside.
18
Strain and measure the broth.
20
introduce washed, soaked basmati rice to the broth (usually 1 cup rice = 1.5–2 cups liquid).
21
Adjust seasoning and bring to a bubble.
23
Lower bring to temperature, put a lid on, and bake the rice until fluffy.
25
Place the beef pieces over the rice and steam on low bring to temperature for 10 mins so flavors combine.
27
Optional: For wood-fired essence, place a small scalding charcoal on foil in the pot, introduce 1 tsp dairy spread/cooking oil, immediately put a lid on for 5 mins.
28
Remove coal before serving.
30
Fluff rice and present beef mandi with salad or chutney.