Beef Mandi Recipe
Beef Mandi is a Yemeni aromatic recipe which contain marinated beef, local spices, and basmati rice, widely popular across the Arabian Peninsula and traditionally served with salads, yogurt, and tomato sauce.
Equipment
- 1 Pressure Cooker
Ingredients
- For the Stocks and Seasoning the Beef
- 1.5 kg Beef shanks or ribs
- 1 Large Red Onion cut into 4 pieces
- 3 cloves of garlic
- 2 dried lime
- 1.5 teaspoons of cumin
- 1 teaspoon of turmeric
- 6 cardamom
- 4 cloves
- 1 medium cinnamon stick
- 3 bay leaves
- Water enough to cover the beef
For the Rice and Making the Garnish
- 1 tablespoon of vegetable oil
- 3 cups of basmati rice
- 1 tablespoon of butter
- ½ cup of raisins
- 1 cup of chopped red onion
- ½ teaspoon of turmeric
- 2 tablespoons of vegetable oil
Instructions
Making the Stock & Seasoning the Beef
- Heat the pressure cooker with vegetable oil in medium heat.
- Once hot, add the red onion and garlic. Stir till it turns soft.
- Add the beef and the spices. Give a gently stir
- Pour water and black lime.
- Cover with the lid and put on the pressure jigger valve. Allow the pressure cooker to cook the beef for 45 minutes or until it becomes soft.
- Release the pressure cooker gradually by removing first the pressure jigger valve. Make sure the pressure is fully released before opening the lid.
- Remove the beef from the stocks and transfer into the plate. Set it aside.
Browning the Beef
- Mix ½ teaspoon of turmeric with vegetable oil and butter in a small plate bowl.
- Use the brush to spread on the beef. This will make it brown and juicy.
- Place it in the oven and broil it for 5-10 minutes or until it becomes a golden brown color. Set it aside when done.
Frying the Garnish
- Pour vegetable oil in the pan
- Add the raisins. Let it fry for few minutes or until it becomes lighter in color. Remove and set it aside.
- Add the chopped red onions. Fry till it turns golden brown. Set it aside.
Cooking the Basmati rice
- Pour 1-2 tablespoons of vegetable oil in a separate cooking pot
- Add the soaked basmati rice and give it a quick stir.
- Pour the beef stock. Add salt and black pepper. Let it simmer until it is fully cooked.
- During halfway cooking the rice, add the turmeric-water mixture to the rice to give it a yellow color.
- Once the rice has less water, Adjust to low heat. Continue simmering till the rice is fully cooked.
- Serve the rice on a plate and place the beef on top of it along with garnished fried onion & raisins. Serve with salads and yogurt/tomato sauce. Enjoy!
Notes
- If the beef stock is not enough to cover the rice, pour more water until it's enough with 1 whole beef bouillon cube. You can alternatively use a ready-made beef broth
- Rinse the basmati rice several times and soak it for 30 minutes before using it. This will help reduce the excess starch
- Before cooking the beef, it is recommended to boil it for a few minutes to remove the excess fats or scum of the beef.
- To understand the instructions, you can see the pictures in the recipe post section.
Nutrition
Calories: 831kcalCarbohydrates: 88.8gProtein: 63.8gFat: 22.8gSaturated Fat: 6gCholesterol: 135mgSodium: 137mgPotassium: 1033mgFiber: 3gSugar: 8.7gCalcium: 115mgIron: 8mg
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