Step 1: 1. Wash the beef and cut into large pieces. Season lightly with salt and turmeric.

Step 2: 2. Heat ghee/oil in a large pot. Add sliced onions and sauté until light golden.

Step 3: 3. Add garlic, green chilies, and tomato; cook until softened.

Step 4: 4. Add the mandi spice mix: coriander, cumin, black pepper, cinnamon, cardamom, cloves, and bay leaves.

Step 5: 5. Add beef pieces and stir on medium heat until the meat is well coated with spices.

Step 6: 6. Pour in water or beef stock. Cover and simmer until beef is tender (about 1.5–2 hours depending on cut).

Step 7: 7. Remove beef carefully and set aside. Strain and measure the broth.

Step 8: 8. Add washed, soaked basmati rice to the broth (usually 1 cup rice = 1.5–2 cups liquid). Adjust seasoning and bring to a boil.

Step 9: 9. Lower heat, cover, and cook the rice until fluffy.

Step 10: 10. Place the beef pieces over the rice and steam on low heat for 10 minutes so flavors combine.

Step 11: 11. Optional: For smoky flavor, place a small hot charcoal on foil in the pot, add 1 tsp butter/oil, immediately cover for 5 minutes. Remove coal before serving.

Step 12: 12. Fluff rice and serve beef mandi with salad or chutney.