Smoky Homestyle Beef Mandi Recipe

Toss the beef chunks with 1 tablespoon of ghee, 1 tablespoon of the Mandi spice mix, and a generous pinch of salt in a large bowl. Let it marinate at room temperature for 15 minutes while you chop the aromatics.

Heat the remaining ghee in a large, heavy-bottomed Dutch oven over medium-high heat. Sear the beef chunks for 3 to 4 minutes per side until they develop a rich, deep brown crust, then transfer them to a plate.

In the same pot, reduce the heat to medium and add the chopped onions, garlic, and slit green chilies. Sauté for about 5 minutes, stirring occasionally, until the onions are soft, translucent, and slightly golden around the edges.

Return the seared beef to the pot along with the remaining Mandi spice mix, bay leaves, cinnamon stick, and beef broth. Bring the mixture to a boil, then cover with a tight-fitting lid, reduce the heat to low, and simmer for 60 minutes until the beef is fork-tender.

Drain the soaked basmati rice and gently stir it into the pot with the beef and broth. Ensure the liquid level is about one inch above the rice, adding a splash of warm water if necessary, and season with extra salt to taste.

Cover the pot tightly with aluminum foil first, then press the lid down to seal in the steam. Bake in an oven preheated to 350°F (175°C) for 25 minutes until the rice is fluffy and has fully absorbed the fragrant liquid.

While baking, heat a small piece of natural lump charcoal over a gas flame until it is glowing red. Place a small bowl made of aluminum foil on top of the cooked rice, carefully drop the hot charcoal into it, drizzle with a teaspoon of oil, and immediately seal the lid for 5 minutes to infuse the smoky aroma.

Remove the charcoal and foil cup carefully. Gently fluff the yellow rice with a fork, transfer the Mandi to a large serving platter, and top with toasted almonds and raisins before serving.