Beef Mandi
HB-0216 · Hand-built original · India
IndiaBeefGluten-freeDairy-freeEgg-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 lb 3 oz beef chunks, bone in if possible
- 2 lb 3 oz basmati rice, rinsed and soaked 30 minutes
- beef stock (5 cups), plus the beef cooking liquid
- 2 medium onions, thinly sliced
- 5 garlic cloves, chopped
- 2 green chillies, slit
- 1 small tomato, chopped
- 2 1/2 tsp salt
- 3 tbsp oil
- 1 1/2 tsp turmeric powder
- 1/2 tsp ground cardamom
- 1/2 tsp whole cloves
- 2 bay leaves
Method
- Put the beef in a large pot with enough of the stock to cover, half the salt, the bay leaves and cloves. Simmer gently for 60-75 minutes until the beef is tender. Lift out the beef and strain and reserve the cooking liquid.
- Heat the oil in the same pot and fry the onions for 8-10 minutes until golden. Add the garlic, green chillies and tomato and cook for 3 minutes until softened.
- Stir in the turmeric, cardamom and remaining salt, then add the drained rice and toss for 1 minute to coat the grains.
- Pour in the reserved cooking liquid topped up with stock to make 5 cups. Bring to the boil, cover tightly, and cook on the lowest heat for 18-20 minutes until the rice is tender and the liquid absorbed.
- Meanwhile, sear the cooked beef pieces in a hot dry pan for a few minutes until browned at the edges.
- Rest the rice for 10 minutes, then fluff and pile onto a large platter. Arrange the beef on top and serve. For the traditional smoky finish, place a small foil cup of hot charcoal with a drop of oil in the centre of the rice, cover for 2 minutes, then remove before serving.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).