1. Begin by washing the beef thoroughly and cutting it into large chunks. Lightly season the pieces with salt and vibrant turmeric powder, which will add a subtle earthiness and beautiful color. 2. In a large pot, heat the ghee or oil over medium heat. Add thinly sliced onions and sauté them gently until they become a lovely light golden shade, releasing their natural sweetness. 3. Introduce minced garlic, slit green chilies, and chopped tomato into the pot. Cook these together until the tomato breaks down and the mixture softens, creating a fragrant base. 4. Sprinkle in the mandi spice mix: aromatic coriander, earthy cumin, cracked black pepper, sweet cinnamon, warm cardamom, pungent cloves, and a couple of bay leaves. Stir well to toast the spices lightly, awakening their flavors. 5. Add the beef pieces to the pot, and on medium heat, stir carefully to coat the meat thoroughly with the rich spice blend. 6. Pour in water or beef stock, ensuring the meat is submerged. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the beef becomes tender and infused with spices. A slow simmer is key—avoid boiling vigorously to keep the meat juicy. 7. Once cooked, remove the beef pieces carefully using a slotted spoon and set them aside, preserving the cooking broth. 8. Strain the broth to remove solid bits, then measure it out to match the rice-to-liquid ratio (usually 1 cup rice to 1.5–2 cups liquid). 9. Add the washed and soaked basmati rice to the broth. Adjust salt levels and bring the mixture to a gentle boil. 10. Reduce the heat to low, cover the pot, and allow the rice to cook slowly until it is fluffy and tender. 11. Place the reserved beef pieces evenly atop the cooked rice. Cover and steam together on low heat for 10 minutes to meld the flavors beautifully. 12. For an optional smoky aroma, carefully place a small piece of hot charcoal wrapped in foil in the pot's center, add about a teaspoon of butter or oil, and immediately cover tightly for 5 minutes. Remove the charcoal before serving to avoid any burnt taste. 13. Gently fluff the rice to separate the grains, then serve the beef mandi piping hot alongside fresh salad or your choice of chutney. Enjoy the rich layers of flavor and tender textures that make this dish a true delight. **Tips:** - Soaking the basmati rice for 30 minutes before cooking helps achieve fluffier grains. - Use a heavy-bottomed pot to prevent sticking and ensure even cooking. - Adjust the number of green chilies to control the heat level to your preference. - If time allows, marinate the beef with the spices and salt for a few hours for deeper flavor.