Easy Smoky Beef Mandi Recipe

Pat the beef chunks dry with paper towels and rub them evenly with half of the mandi spice mix and a pinch of salt. Let the meat marinate at room temperature for 15 minutes while you prepare the remaining ingredients.

Heat the ghee in a large, heavy-bottomed Dutch oven over medium-high heat. Sear the beef chunks on all sides until they develop a rich brown crust, which should take about 8 to 10 minutes, then remove them and set aside.

In the same pot, reduce the heat to medium and add the chopped onions, cooking until soft and translucent, about 5 minutes. Stir in the garlic, ginger, remaining mandi spice mix, dried lime, bay leaves, and cinnamon stick, cooking for 1 minute until highly fragrant.

Return the seared beef to the pot and pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low, cover with a tight-fitting lid, and simmer for 60 minutes, or until the beef is melt-in-your-mouth tender.

Carefully remove the tender beef chunks from the broth and place them on a baking sheet. Strain the cooking broth, measuring out exactly 4.5 cups of liquid, and return this liquid to the Dutch oven.

Bring the strained broth to a boil, add the drained basmati rice, and cook uncovered on medium heat for 8 minutes, or until most of the liquid is absorbed and small steam holes form on the surface of the rice.

Arrange the cooked beef chunks on top of the rice, drizzle the saffron water over the rice for beautiful yellow patches, and cover tightly. Cook on the lowest heat setting for 15 minutes to allow the rice to fully steam and fluff up.

While the rice steams, heat a small piece of charcoal over an open flame on your stove until it is glowing red hot. Place a small piece of aluminum foil shaped like a cup on top of the rice and beef.

Place the glowing hot charcoal inside the foil cup, drizzle a teaspoon of oil directly onto the coal so it begins to smoke heavily, and immediately seal the pot with its lid. Let it smoke covered for 10 minutes off the heat so the smoky aroma penetrates every grain of rice.

Discard the charcoal and foil, then gently fluff the rice and pile it onto a large serving platter. Arrange the smoky beef chunks on top, garnish with toasted almonds and raisins, and serve hot alongside a fresh tomato salsa.