BEEF MANDI - A UNIQUE TASTE AND FLAVOURS

BEEF MANDI......

A UNIQUE  TASTE AND FLAVOURS..

 MANDI IS A RICE DISH WHICH CAN BE MADE WITH CHICKEN, BEEF etc. CHICKEN MANDI IS A POPULAR RICE DISH IN ARAB COUNTRIES. BUT NOW A DAYS IT WILL REACH AND INCREASED ITS DEMAND TO MANY OTHER COUNTRIES. I HAVE ALREADY POSTED TWO MANDI RECEPI. TWO OF THEM ARE CHICKEN RECIPES. ONE IS ARABIAN  STYLE OF CHICKEN MANDI AND ANOTHER ONE IS YEMEN MANDI OR AUTHENTIC MANDI.  

I AM THE ONE WHO LIKES BEEF VARIETIES.  I HAVE DOZEN OF IDEAS FOR PREPARING BEEF MANDI. I HAVE ALREADY POSTED TWO CHICKEN MANDI RECIPES EARLIER. BUT I WANT TO MAKE BEEF MANDI WITH UNIQUE STYLE OF PREPARATIONS.  IT'S VERY HAPPY NEWS THAT MY UNIQUE STYLE OF BEEF MANDI PREPARATION WAS VERY SUCCESSFUL. 

DURING THE LAST TWO MONTHS WE ARE IN INDIA. WE ENJOYED OUR VECCATION VERY MUCH. ONE FRIDAY, WHEN I AM SIMPLY SITTING I THOUGHT WHAT TO PREPARE FOR LUNCH TODAY. BEEF MANDHI COMES IN MY MIND AND THEN I REQUESTED MY MOTHER AND SISTERS TO TAKE REST. THAT DAY I  PREPARED A UNIQUE STYLE OF BEEF MANDI. IT WAS VERY TASTY. MY FATHER, MOTHER, SISTERS AND MY HUSBAND LIKES IT VERY MUCH. THEY SAID THAT THE BEEF MANDI THAT I PREPARED WAS EXTREMELY PERFECT AND IT GIVES AN EXTRAORDINARY TASTE AND UNIQUE FLAVOUR. ALSO THE SMELL OF SMOKED CHARCOAL GIVES A SPECIAL SMELL THAT WE CANT FORGOT EVER.  SO THAT DAY, WE ALL ENJOYED VERY MUCH WITH A DELICIOUS LUNCH.

MY BEEF MANDI IS INCREDIBLY QUICK AND EASY TO MAKE.  IN FACT, IT CAN BE MADE ONLY WITH 45 MINUTES.   IT'S NOTABLE TRAIT IS THAT  TENDERISED BEEF CUBES COOKED WITH VARIETY OF SPICES WHICH ARE THEN STIR FRIED AND SMOKED WITH  RICE. YOU CAN THEN SERVED WITH MANDI SAUCE AND MAYONNAISE OR PLAIN YOGURT. I LOVE TO MAKE IT A DOUBLE BATCH SO I HAVE LEFTOVERS TO ENJOYING NEXT DAY ALSO. ITS VERY TASTY WHEN WE SERVED AND EAT HOTLY.

MY BEEF MANDI RECIPES ARE PERFECT FOR WEEKNIGHT DINNER OR LUNCH.

YOU CAN MAKE YOUR GUEST ATTRACTIVE AND HAPPY BY TAKING OUT YOUR PERFECT COOKING SKILL WITH MY BEEF MANDI RECIPE. TRY YOUR BEST, ITS SURE THAT ONCE YOU TASTE IT YOU NEVER LOSE YOUR EATING.

LET'S FOLLOW MY SIMPLE RECEPI AND ENJOY THE UNIQUE TASTE AND FLAVOR. ENJOY YOUR WEEKEND WITH THIS SPECIAL BEEF MANDI AND MAKE YOUR LOVED ONES HAPPY AND ENJOYED.

°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

           COURSE : MAIN COURSE

           COOK TIME : 45 - 50 MINUTES

          SERVINGS : 6 PERSON

°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

INGREDIENTS:

BEEF ( BONELESS) - 2 Kg

SELLA BASMATI  RICE - 4 CUP

ONION - 1 MEDIUM

CAPSICUM ( GREEN) - 1 MEDIUM

GARLIC CLOVES - 3 CLOVES

GREEN CHILLY - 4

DRIED LEMON - 2

CORIANDER SEEDS - 1 tsp

BLACK PEPPER CORNS - tsp

CUMIN SEEDS - 1 tsp

BAY LEAVES - 2

CARDAMOM - 5

CLOVES - 5 

CINNAMON STICKS - 2 SMALL

BEEF MAGGIE CUBE - 1 CUBE 

SALT - TASTE

WATER - 5 CUP

SUNFLOWER OIL - 5 tbsp

INGREDIENTS  FOR FINAL  PREPARATIONS:

RED FOOD COLOUR - (SPRINKLING)

GREEN CHILLY - 6 WHOLE

CHARCOAL - 1 CUBE/PIECE

ALUMINIUM FOIL - FOR COVERING

FOR BEEF MARINATION:

CUMIN SEEDS - 1 tbsp

CORIANDER SEEDS - 1 tbsp

BLACK PEPPER CORNS - 1 tbsp

BEEF MAGGIE CUBE - 2 CUBES

GARLIC CLOVES - 2 CLOVES

KABSA MASALA POWDER - 1 tbsp

KASHMIRI CHILLI - 1 tbsp

OLIVE OIL - 3 tbsp

SALT - IF NEEDED

LEMON JUICE - 1 tbsp

RED FOOD COLOUR - A PINCH

👉  TAKE A MIXER GRINDER, ADD CUMIN SEEDS, CORIANDER SEEDS, BLACK PEPPER CORN  BEEF MAGGIE CUBE AND CRUSH THEM, THEN ADD GARLIC CLOVES AND GRIND WELL TO A POWDER. FINALLY ADD KABSA MASALA, KASHMIRI CHILLY POWDER, LEMON JUICE AND OLIVE OIL. GRIND WELL UNTIL IT TURNS TO A  MARINATION PASTE CONSISTENCY.  TAKE OUT FROM THE MIXIE AND TRANSFER IT THEM TO A FLAT TRAY. KEEP ASIDE.

PREPARATIONS:

FOR COOKING BEEF:

∆ TAKE 1 KG OF BONELESS BEEF. CUT THEM INTO A LARGE CUBES. 

∆ CLEAN AND WASH THE BEEF CUBES WITH LEMON JUICE AND SALT.

∆ DRAIN THE BEEF CUBES TO AVOID EXCESS WATER.

∆ BEFORE MARINATION, YOU CAN DIVIDE THE MARINATION PASTE INTO TWO PARTS. AMONG THEM YOU CAN TAKE OUT 1/4 PORTION OF PASTE FROM THE TRAY AND TRANSFER INTO ANOTHER TRAY.

∆ ONCE THE BEEF CUBES ARE DRAINED, TRANSFER THEM IN TO THE MARINATION TRAY. THEN YOU CAN MARINATE WELL WITH YOUR HANDS.

∆ YOU CAN KEEP IN REFRIGERATOR FOR 15 MINUTES.

∆ TAKE A PRESSURE COOKER, ADD THE MARINATED BEEF . THEN ADD HALF PORTION OF GREEN CHOPPPED CAPSICUM AND MIX WELL WITH BEEF. CLOSE THE PRESSURE COOKER AND COOK THEM UNTIL 90% COOKED.

∆ ONCE THE PRESSURE GOES OUT, OPEN THE PRESSURE COOKER AND DRAIN THE THE BEEF. 

∆ AFTER THAT MEASURE THE WATER FROM COOKED BEEF.( WATER COMES WHILE YOU ARE COOKING BEEF). KEEP THE 1 CUP OF BEEF COOKED WATER ASIDE. 

∆ TAKE A BOWL,ADD 1 Tbsp OF WATER. ADD A PINCH OF FOOD COLOUR. MIX THEM AND ADD 1/4th PORTION OF MARINATION PASTE INTO IT. MIX WELL.

∆ ADD COOKED BEEF CUBES AND MARINATE WELL WITH THESE PASTE.

∆ TAKE A FRYING PAN AND HEAT 6 tbsp OF SUNFLOWER OIL. TRANSFER THE MARINATED BEEF INTO IT. SHALLOW FRY THE BEEF UNTIL IT GETS FRIED. TAKE OUT FROM THE FRYING PAN AND KEEP ASIDE.

FOR MAKING RICE:

 ∆  WASH AND SOAK THE SELLA BASMATI RICE FOR AT LEAST ONE HOUR. AFTER AN HOUR YOU CAN DRAIN THE RICE AND KEEP ASIDE.

∆ TAKE A VESSEL OR BIRYANI POT, ADD 5 CUP SUNFLOWER OIL.

∆ ONCE THE OIL HEAT, ADD FINELY CHOPPED ONION AND GARLIC. SAUTE THEM FOR A 3 MINUTES. 

∆ ADD FINELY CHOPPED CAPSICUM AND SAUTE IT FOR AGAIN 2 MINUTES. 

∆ THEN ADD SPICES SUCH AS CUMIN SEEDS, CORIANDER SEEDS, BLACK PEPPER CORNS, CARDAMOM, CLOVES, CINNAMON STICK, BAY LEAVES AND DRIED LEMON. THEN MIX WELL AND SAUTE IT FOR 2 MINUTES.

∆ ADD SELLA BASMATI RICE AND ROAST THEM UNTIL A GOOD FLAVOUR OF SMELLS COMES. IT TAKES 2-3 MINUTES.

∆ ADD 5 CUP OF WATER. MIX THEM 

∆ ADD 1 CUP OF BEEF COOKED WATER AND MIX THEM WELL. 

∆ ADD 1 PIECE OF BEEF MAGGIE CUBE. THEN CHECK THE LEVEL OF SALT. IF YOU NEEDED THEN YOU CAN ADD SALT.

∆YOU CAN COOK THE RICE  IN A MEDIUM TO LOW FLAME UNTIL IT COOKED IT'S MAXIMUM 95%. CHECK THE RICE EACH AND EVERY 5 MINUTES AND MIX THEM. 

∆ OPEN THE VESSEL/ POT, CHECK THE RICE IF IT'S COOKED OR NOT. ONCE IT REACH 95% COOKED. YOU CAN JUST STIR THE RICE.

∆ ON THE TOP OF THE RICE YOU CAN SPRINKLE RED FOOD COLOUR.

∆  AFTER THAT ON THE TOP OF THE RICE, YOU CAN TRANSFER THE FRIED BEEF CUBES ONE BY ONE.

∆ ON THE GAP, YOU CAN STICK WHOLE GREEN CHILLY.

∆ PLACE THE SMALL STEAL BOWL AT THE TOP CENTRE OF THE RICE.

∆ BURN THE CHARCOAL CUBE UNTIL IT'S COLOUR CHANGE. ONCE IT'S TURNS TO A GRAY COLOUR, TAKE THEM AND TRANSFER THEM IN TO THAT STEAL BOWL. APPLY 1 tbsp OF OLIVE OIL TO THAT BURNED CHARCOAL. COVER IMMEDIATELY BY USING ALUMINIUM FOIL. THEN YOU CAN CLOSE IT WITH TIGHT LID.

∆ SUMMER THE FLAME AND COOK IT FOR 5 MINUTES. ( VERY LOW FLAME)

∆ SWITCH OFF THE FLAME AND KEEP ASIDE. AFTER 15 MINUTES YOU CAN OPEN THE POT/ VESSEL. MIX THE RICE WELL. THEN YOU CAN SERVE IT INTO THE TRAY.  FIRSTLY TAKE OUT THE BEEF AND KEEP ASIDE IN ANY BOWL. STIR THE RICE WELL AND TRANSFER THEM IN TO THE FLAT TRAY. THEN ON THE TOP OF THE RICE, YOU CAN PLACE THE BEEF AND DECORATE IT.

∆ YO CAN SERVE MANDI WITH A SPICY MANDHI SAUCE AND YOGURT. YOU  CAN CHECK THE MANDHI SAUCE RECIPES IN MY OLDER MANDI POST.

∆ ENJOY THE UNIQUE TASTE AND FLAVOUR OF BEEF MANDHI AND MAKE YOUR WEEKEND MEMORABLE.

INSTRUCTIONS:

👉 REMEMBER TO SOAK THE RICE FOR AT LEAST ONE HOUR.

👉 TRY TO BUY SELLA BASMATI RICE. MANDI BECOME PERFECT WHEN IT COOKED WITH SELLA BASMATI RICE.

👉  KEEP THE MARINATED BEEF AT LEAST 10 MINUTES IN REFRIGERATOR.

👉 DON'T USE WATER WHILE COOKING BEEF IN PRESSURE COOKER. WHILE COOKING, EXCESS WATER WILL COMES FROM BEEF.IF YOU DIDN'T GET 1 CUP WATER FROM BEEF THEN YOU CAN ADD NORMAL WATER.

👉 DON'T FORGOT TO ADD BEEF COOKED WATER WHILE COOKING RICE. IT'S A BEEF STOCK COMES FROM BEEF FLESHES.

👉 ADD SALT ONLY IF YOU NEEDED. ITS BECAUSE MAGGIE CUBE ALREADY CONTAIN SALT.

👉 IT'S OPTIONAL TO ADD BEEF MAGGIE CUBE WHILE COOKING RICE. IF WE ADD YOU WILL GET EXTRA TASTE FOR YOUR RICE.

👉 WHILE MAKING MARINATION PASTE, IT'S IMPORTANT TO ADD BEEF MAGGIE CUBES. BECAUSE THE MARINATION IS THE IMPORTANT PROCESS WHICH GIVES SPECIAL TASTE FOR BEEF AFTER IT COOKED AND FRIED.

👉 IF YOU DON'T LIKE BEEF MAGGIE CUBE, THEN YOU CAN USE CHICKEN MAGGIE CUBES.

👉 DON'T OVER COOK THE BEEF WHILE FRYING. IF YOU OVERCOOK IT WILL HARD TO BITE. YOU CAN JUST SHALLOW FRY IT.

👉  ITS OPTIONAL TO USE FOOD COLOUR ON THE TOP OF THE RICE. IF YOU SPRINKLE RED FOOD COLOUR ON THE TOP OF THE RICE, YOU GET EXACTLY LIKE A MANDI RICE OF TWO DIFFERENT COLOURS AFTER FINAL SERVINGS.

👉 ONCE YOUR CHARCOAL IS BURNT, CLOSE IT IMMEDIATELY BY USING ALUMINIUM FOIL OTHERWISE THE SMOKE FROM CHARCOAL GOES OUT AND YOU WILL LOST THE FLAVOURS.

°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

  FOR MORE MANDI RECIPES 

      

           👇

∆ YEMEN STYLE CHICKEN MANDI

∆ ARABIAN CHICKEN MANDI WITHOUT OVEN.,

°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°°

ENJOY....