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