Beef Mandi
Allergens: Gluten
Yemeni spiced rice, beef slow-cooked with rice into a fragrant one-pot pilaf.
Ingredients
- Vegetable oil 3 tbsp
- Salt 2.5 tsp
- Stock cubes 5 cup
- Fresh chilli 2
- Garlic 5
- Onion 2 medium
- Tomatoes 1 small
- Basmati rice 1 kg
- Bay leaves 0.5 tsp
- Cardamom 0.5 tsp
- Cloves 0.5 tsp
- Turmeric 1.5 tsp
Method
- Wash the beef and cut into large pieces. Season lightly with salt and turmeric.
- Heat ghee/oil in a large pot. Add sliced onions and sauté until light golden.
- Add garlic, green chilies, and tomato; cook until softened.
- Add the mandi spice mix: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves.
- Add beef pieces and stir on medium heat until the meat is well coated with spices.
- Pour in water or beef stock. Cover and simmer until beef is tender (about 1.5–2 hours depending on cut).
- Remove beef carefully and set aside. Strain and measure the broth.
- Add washed, soaked basmati rice to the broth (usually 1 cup rice = 1.5–2 cups liquid). Adjust seasoning and bring to a boil.
- Lower heat, cover, and cook the rice until fluffy.
- Place the beef pieces over the rice and steam on low heat for 10 minutes so flavors combine.
- 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.
- Fluff rice and serve beef mandi with salad or chutney.