Beef Mandi

Name: Beef Mandi
Yield: 7
Cuisine: India
Ingredients: 1 Tomato; 2 Onion; 5 cloves Garlic; 2 teaspoons Salt; 2 Green Chilli; 3 tablespoons Vegetable Oil; 0.5 teaspoons Bay Leaf; 5 cups Beef Stock; 0.5 teaspoons Cardamom; 1 teaspoon Turmeric; 0.5 teaspoons Cloves; 1 kg Basmati Rice

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Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 7 (estimated)

Nutrition facts

Protein10 %15 g
Carbs80 %124 g
Fat10 %7 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	627 kcal	156 kcal
Protein	15 g	3.7 g
Carbs	124 g	30.8 g
Fat	7 g	1.7 g

One serving is about 402 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty43/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: Indian

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - India

Ingredients

1 Tomato (small)
2 Onion (medium)
5 cloves Garlic (chopped)
2 teaspoons Salt (1/2)
2 Green Chilli
3 tablespoons Vegetable Oil
0.5 teaspoons Bay Leaf
1.2 l Beef StockOriginal: 5 cups
0.5 teaspoons Cardamom
1 teaspoon Turmeric
0.5 teaspoons Cloves
1 kg Basmati Rice

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

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.