Step 2

Heat the ghee or oil in a large pot over medium heat. Sauté the sliced onions until light golden.

Step 3

Add the garlic, green chilies, and tomato. Cook until softened, about 5 minutes.

Step 4

Add the spice mix: coriander (optional), cumin (optional), the remaining turmeric, cardamom, cloves, and bay leaves. Stir to combine.

Step 5

Add the beef pieces and stir on medium heat until well coated with the spices. Pour in the beef stock, cover, and simmer until the beef is very tender — about 1.5–2 hours.

Step 6

Carefully remove the beef and set aside. Strain the broth and measure it. Add the soaked basmati rice (ratio: 1 cup rice to 1.5–2 cups broth). Adjust seasoning, bring to a boil, then cover and cook on low until fluffy, about 18 minutes.

Step 7

Place the beef pieces over the cooked rice, cover, and steam on the lowest heat for 10 minutes so the flavors meld.

Step 8

Optional smoking step: place a small piece of hot charcoal on a piece of foil in the pot, add 1 tsp butter or oil to the coal, and immediately cover the pot for 5 minutes. Remove the coal and foil before serving.

Step 9

Fluff the rice and serve the beef mandi with a fresh salad or chutney.