Beef Mandi

®This is a RAS signature Recipe©

Delicious oven-roasted beef and beef ribs served over a platter of easy-to-make, fragrant Arabic-style rice. Served with Mandi Salsa.

The Recipe Intro↓ has more information, related links for various Arabian Rice dishes as well as Recipe Video. If you’d like to check it out.

♦Prep time:15 min ♦Cook time:50 min ♦Yield:10-11 servings ..

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Beef (1 kg beef leg, cut into even-sized medium cubes & 1 kg beef ribs/shoulder with bones)		2 kg
Basmati Rice		4 cups
Fresh Coriander chopped (plus more for garnish, and for cooking rice and beef)		3-4 Tbsp
Saffron (soaked in 3 Tbsp hot water)		1 tsp
Large Onions ( sliced thinly and fried till golden in oil for the final garnish)		2

To Marinate Beef:

Ginger-garlic paste		5 1/2 Tbsp
Lemon Juice		1/4 cup
Coriander powder		2 tsp
Chili powder		2 tsp
Turmeric  powder		1 tsp
Black Pepper powder		1 tsp
ground Cumin		1 tsp
ground Cinnamon		1/2 tsp
ground Cloves		1/2 tsp
Salt		2 1/2 tsp
Olive Oil (regular)		1 cup

To cook Rice:

Sunflower oil		4 Tbsp
Whole Spices for Rice		As per recipe -*See below
Mandi Spice Powder Mix for Rice		As per recipe -*See below
Red Onions, sliced		4
1 tsp minced garlic, 1/2 a large capsicum or one small sized, sliced, 1 carrot, sliced )		As needed - Optional
Water		8 cups
Salt		3 1/2 tsp
Fresh Mint leaves		1 large handful
Fresh Coriander leaves		1 larger handful

Whole Spices for Rice*:

Cumin seeds		1 tsp
Cloves		1 tsp
Black Peppercorns		1 tsp
Green Cardamom pods (remove outer husk and use just  the seeds)		1 tsp
Bay leaves		4
full Blades/Pieces of Mace		4
Cinnamon sticks		1 Tbsp

Mandi Spice Powder Mix for Rice*:

Coriander powder		3/4 tsp
Chilli powder		3/4 tsp
Turmeric powder		1/4 tsp
Black pepper powder		1/4 tsp
ground Cumin		1/4 tsp
ground Cinnamon powder		1/8 tsp
ground Cloves		Less than 1/8 tsp
Black(Dried) Lime/ Loomi, cut into half		1

Mandi Salsa:

• 4 Tomatoes
• 1 bunch of Fresh Coriander
• 3 Tbsp Mint leaves
• 3 small Green chillies
• 2-3 tsp Lime juice
• Salt to taste
• Olive oil

Method:

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 drained.
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 after doing so, that 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 add garlic, carrot, and diced capsicum also.
10. Saute 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 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, that 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: I opened the cooker now, ad checked 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 to it. Place in the preheated oven, in 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 roasted well.
17. Once the rice is cooked, fluff it up and keep covered till served.
18. Serve: To serve, place the rice in a large platter, with edges decorated with cucumber/onion sliced. Sprinkle the saffron water over the rice also.  Top with the roasted beef and add the fried onions and some fresh coriander for final garnish.
19. Serve with Mandi Salsa.

For the Mandi Salsa:

• 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.

Beef Mandi

Notes:

• You can ake this with Mutton too, or check out my Mutton Mandi  post.
• To make Ginger Garlic Paste at home.

Key Ingredients: Rice, Beef, Onion, Garlic, Ginger, Whole and Powdered Spices, Olive oil, Sunflower Oil, Coriander, Mint, Lemon, Dried Lime, Saffron.

♦Please Rate the Recipe if you have tried it below.↓ If you liked the recipe, please do leave me a comment and CLICK THE LIKE BUTTON at the ⇓bottom of this page! Thank you! ♥ ♦If you make the dish and share it with your SOCIAL MEDIA please don‘t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. Thank you! ♥ ♦EAT AND TELL!!! Let us know if you tried –  Beef Mandi Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com   Thank you! ♥

Quick Browse to see All Recipes by Category.                                   World Cuisines to browse recipes by Regional Cuisine.

Thanks for visiting www.recipesaresimple.com