1 - 1.

2 - Wash the beef and cut into large pieces.

3 - Season lightly with salt and turmeric.

4 - 2.

5 - Heat ghee/oil in a large pot.

6 - Add sliced onions and sauté until light golden.

7 - 3.

8 - Add garlic, green chilies, and tomato; cook until softened.

9 - 4.

10 - Add the mandi spice mix: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves.

11 - 5.

12 - Add beef pieces and stir on medium heat until the meat is well coated with spices.

13 - 6.

14 - Pour in water or beef stock.

15 - Cover and simmer until beef is tender (about 1.

16 - 5–2 hours depending on cut).

17 - 7.

18 - Remove beef carefully and set aside.

19 - Strain and measure the broth.

20 - 8.

21 - Add washed, soaked basmati rice to the broth (usually 1 cup rice = 1.

22 - 5–2 cups liquid).

23 - Adjust seasoning and bring to a boil.

24 - 9.

25 - Lower heat, cover, and cook the rice until fluffy.

26 - 10.

27 - Place the beef pieces over the rice and steam on low heat for 10 minutes so flavors combine.

28 - 11.

29 - Optional: For smoky flavor, place a small hot charcoal on foil in the pot, add 1 tsp butter/oil, immediately cover for 5 minutes.

30 - Remove coal before serving.

31 - 12.

32 - Fluff rice and serve beef mandi with salad or chutney.