Beef Mandi

Name: Beef Mandi
Prep time: 115 min
Total time: 115 min
Cuisine: Indian
Ingredients: 1 kg Basmati Rice; 5 Cups Beef Stock; 2 medium Onion; 5 chopped cloves Garlic; 2 Green Chilli; 1 small Tomato; 2 1/2 Tsp Salt; 3 tablespoons Oil; 1 ½ tsp Turmeric Powder; 1/2 tsp Cardamom; 1/2 tsp Cloves; 1/2 tsp Bay Leaf

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This recipe for Beef Mandi brings practical cooking together with a clear flavour profile. Beef Mandi is a flavour-packed rice dish with tomato and basmati rice. It feels complete and satisfying on its own, with aromas that make the whole meal inviting, with deep tomato flavour and garlic depth. You also get a little context about what makes the dish worth making.

What is mandi?

Mandi is an aromatic rice dish from the Arabian culinary tradition, built around spiced meat or chicken and fragrant basmati rice. Its appeal lies in the deeply seasoned rice and tender, gently spiced meat.

Preparation time: 115 min

Ingredients

Basmati Rice – 1 kg
Beef Stock – 5 Cups
Onion – 2 medium
Garlic – 5 chopped cloves
Green Chilli – 2
Tomato – 1 small
Salt – 2 1/2 Tsp
Oil – 3 tablespoons
Turmeric Powder – 1 ½ tsp
Cardamom – 1/2 tsp
Cloves – 1/2 tsp
Bay Leaf – 1/2 tsp

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.