Ingredients

Instructions

1. 1

   In a large heavy-bottomed pot, heat the vegetable oil over medium-high heat. Season the beef chunks with salt and half of the Mandi spice mix, then sear them until browned on all sides.

2. 2

   Add the water and pierced dried limes to the pot. Bring to a boil, skim off any foam, then reduce heat to low, cover, and simmer for 60 to 90 minutes until the beef is tender.

3. 3

   Remove the beef from the pot and set aside. Measure out 3.5 cups of the beef broth (add water if necessary to reach this amount). Discard the remaining liquid or save for soup.

4. 4

   Preheat your oven to 375°F (190°C). In a deep baking dish or Dutch oven, mix the washed rice, chopped onion, garlic, turmeric, remaining Mandi spice mix, and the 3.5 cups of hot broth.

5. 5

   Brush the cooked beef chunks with the saffron water and arrange them on top of the rice mixture.

6. 6

   Cover the dish tightly with aluminum foil and bake for 25-30 minutes, or until the rice is fully cooked and fluffy.

7. 7

   While the rice is finishing, heat the piece of charcoal over an open flame until it is red hot and glowing.

8. 8

   Remove the dish from the oven. Create a small well in the center of the rice and place a small cup made of aluminum foil inside. Place the hot charcoal in the foil cup and drizzle a teaspoon of oil onto it.

9. 9

   Immediately cover the dish tightly with the lid or foil to trap the smoke. Let it sit for 10 minutes to infuse the signature smoky Mandi flavor.

10. 10

    Discard the charcoal and foil cup. Fluff the rice with a fork and serve hot with the beef on top.