Beef Mandi

1. Prep: Make sure that the boneless beef cuts and the ribs or cuts with bone are cut into similar-sized pieces, or you will end up with pieces that are undercooked. Rice the beef once. Press out all the water and keep it in a colander to remove any water. Soak the saffron in hot water- set aside.

2. Marinate: Add the beef and ribs to a large bowl and add all the ingredients listed under 'To Marinate Beef' except the Olive oil. Rub these well into the pieces, cover, and marinate for 10-15 minutes.

3. Now add the olive oil to the beef and rub the pieces once again. Cover and rest for another 20 minutes.

4. Rice: Meanwhile, rinse the rice thoroughly till the water runs clear. Soak in freshwater for 20 minutes, and then keep draining.

5. Pressure Cook:  Add the marinated beef to a pressure cooker, including all of the oil and marinade left in the bowl. Do not add any water. Pressure cook for 12-14 steams. Make sure that after doing so, the beef is tender. Otherwise, pressure cook for a bit longer.

6. Preheat the oven to 200 Cº (to oven-roast the cooked beef later). 
7. Measure and add the Whole Spices For Rice to a plate. Also, measure and add all the spice powders listed under Mandi Spice Powder Mix for Rice to another plate. Set these aside.

8. Cook the Rice: To a heavy-based pot, add the sunflower oil(4Tbsp).  As it heats up, add all the Whole Spices For Rice. When the spices start to crackle and become fragrant, add the sliced onion(4Nos).

9. For added flavor, you can also add garlic, carrot, and diced capsicum.
10. Sauté over low-medium heat with constant stirring, till the onions turn a deep golden brown color. Be careful not to burn the onions, in the slightest, or you might have to start all over!
11. Immediately pour in 8 cups of water and salt to taste(3 1/2tsp). As soon as the water boils, add the drained rice. As it comes to a boil once again, you can remove most of the whole spices that float over the top. They have already lent their aroma to the oil, and it is best to remove them, or you will be either fishing out or biting into the whole spice while eating- not a very nice experience!
12. Now add the Spice Powder Mix for Rice, which we set aside (including the dried lime). Stir through and add the chopped mint and coriander leaves. I add a little more coriander leaf than mint here.
13. Cover the pot tightly and cook on low. After a couple of minutes, the water will be partially absorbed to the point where you can see the rice on top. At this stage, take the small whole green chilies and poke them into the rice, evenly spaced. Cover the pot again and resume cooking till all the water is absorbed and the rice is cooked.

14. Roast the cooked beef: Open the cooker now, and check if the beef is tender. If it is tender enough, continue cooking in the open cooker till the liquids are absorbed, adding some fresh coriander leaves here. The gravy should coat the beef pieces, leaving not much liquid in the cooker when you are done. 

15. Line an oven baking tray with foil paper and add the cooked beef and any liquids remaining in it. Place in the preheated oven, on a middle rack with heat from above and below, and roast for 20 minutes.
16. If you do not have an oven, you can roast the beef in a large heavy wok or pan (cast-iron preferred). Roast slowly on low heat till the beef is well-roasted.
17. Once the rice is cooked, fluff it up and keep it covered till served.

18. Serve: To serve, place the rice in a large platter, with edges decorated with sliced cucumber/onion. Sprinkle the saffron water over the rice also.  Top with the roasted beef and add the fried onions and some fresh coriander for the final garnish.

19. Serve with Mandi Salsa.

For the Mandi Salsa:

1. Add all ingredients for the Mandi Salsa (except salt and oil) to a small processer and blend well. Add salt to taste. Pour the olive oil over the top last.