Ingredients

Instructions

1. 1

   Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the onion and sauté until golden brown.

2. 2

   Add the garlic, cinnamon stick, cardamom pods, and dried limes. Stir for 1 minute until fragrant.

3. 3

   Add the beef chunks to the pot. Sear on all sides until browned.

4. 4

   Stir in the Hawaij spice blend (or your custom spice mix) and salt. Pour in the beef broth or water. Bring to a boil.

5. 5

   Reduce the heat to low, cover the pot, and simmer for about 60 to 75 minutes, or until the beef is very tender.

6. 6

   Remove the beef chunks from the pot and set aside. Measure the remaining broth; you need about 3 to 3.5 cups. If there is less, add water; if more, boil it down slightly.

7. 7

   Add the drained basmati rice to the boiling broth. Cover and cook on low heat for 15-20 minutes until the rice is fluffy and the liquid is absorbed.

8. 8

   While the rice cooks, ignite the piece of charcoal on a separate burner until it is glowing red.

9. 9

   Once the rice is done, fluff it gently and arrange the cooked beef chunks on top of the rice.

10. 10

    Make a small well in the center of the rice and place a small piece of aluminum foil shaped like a cup inside. Place the hot charcoal in the foil cup and drizzle 1 teaspoon of oil over it to create smoke.

11. 11

    Immediately cover the pot tightly with the lid to trap the smoke. Let it sit for 5-10 minutes to infuse the Mandi with a smoky flavor before serving.