התמונה להמחשה בלבדBeef Mandi
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In beef mandi, Basmati Rice, Beef Stock and medium Onion are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 35 min
- Servings
- 4
- Difficulty
- Medium
Instructions
- 1Wash the beef and cut into large pieces. Season lightly with salt and turmeric.
- 2Heat ghee/oil in a large pot. Add sliced onions and sauté until light golden.
- 3Add garlic, green chillies, and tomato; cook until softened.
- 4Add the mandi spice mix: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves.
Nutrition
- Calories
- 1187
- Protein
- 85.1g
- Carbs
- 72.7g
Chef tips
For tender, fall-apart beef, sear the cuts thoroughly on all sides before slow cooking. This locks in the juices and adds a wonderfully deep, rich flavour to the dish. Don't forget a side of homemade Zhoug to balance the Mandi's spicy flavours perfectly.
Culinary reasoning
A gentle simmer develops flavour gradually and keeps the texture controlled rather than breaking the ingredients apart. In beef mandi, Basmati Rice, Beef Stock and medium Onion are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.