Family dinners Meal prepgluten-freedairy-free

Aromatic Beef Mandi

Name: Aromatic Beef Mandi
Total time: 120 min
Yield: 6 servings
Cuisine: India
Ingredients: 1kg basmati rice; 1.2L beef stock; 2 medium onions, sliced; 5 garlic cloves, chopped; 2 green chillies, slit; 1 small tomato, chopped; 2.5 tsp salt; 3 tbsp vegetable oil or ghee; 1.5 tsp ground turmeric; 1/2 tsp ground cardamom; 1/2 tsp whole cloves; 1/2 tsp crushed bay leaf

Fragrant basmati rice gently steamed beneath spiced, slow-simmered tender beef.

120 min serves 6 Medium

Ingredients

1kg basmati rice1kg

1.2L beef stock500ml

2 medium onions, sliced1kg

5 garlic cloves, chopped3 pack

2 green chillies, slit60g

1 small tomato, chopped6 pack

2.5 tsp salt750g

3 tbsp vegetable oil or ghee1L

1.5 tsp ground turmeric40g

1/2 tsp ground cardamom30g

1/2 tsp whole cloves30g

1/2 tsp crushed bay leaf10g

Method

1. 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.

Cost to cook

serves 6 · I have the cupboard staples

Mostly estimated prices. Full-pack shop cost · about £26.06 of it is what this recipe actually uses.

Find it in store

Search the ingredients at your stores:

Tesco Asda

£29.79 est. · serves 6

Method

1. 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.