Beef Mandi
This Beef Mandi recipe is built around basmati rice, and it comes together in about under an hour from start to finish. It sits firmly in the India tradition, so expect the flavours you would get from a good home kitchen there. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Hard
Ingredients
- 1 kg Basmati Rice
- 5 cup Beef Stock
- 2 medium Chopped Onion
- 5 Chopped cloves Garlic
- 2 Green Chilli
- 1 small Tomato
- 2 ½ tsp Salt
- 3 tbsp Oil
- 1 0.5 tsp Turmeric Powder
- ½ tsp Cardamom
- ½ tsp Cloves
- ½ tsp Bay Leaf
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.
Tips for the best Beef Mandi
- Read the whole method before you start and measure out the 12 ingredients first — it keeps the pace relaxed once the heat is on.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Keep the simmer gentle. A hard boil toughens basmati rice and drives off the liquid too fast.
Variations
- Swap the beef for lamb or mushrooms or lentils — keep the cooking time similar and check for doneness.
- Fusion twist: keep the method but swap the spices for your own favourites — the India base takes well to it.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
Is this Beef Mandi recipe hard to make?
It is rated hard: 12 ingredients and 12 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for basmati rice?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Beef Mandi ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
Recipe data via TheMealDB — source
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