Roasting a whole beef in a tandoor is a centuries-old tradition that is still alive today. It involves slow-cooking the meat in a clay oven that is heated with charcoal, giving the meat a unique smoky flavor and a tender, juicy texture. To prepare a 300 kg whole beef roast, the meat is marinated with a blend of aromatic spices and herbs for several hours, allowing the flavors to infuse into the meat.

The meat is then skewered on a large spit and slowly cooked in the tandoor for 6 hours. This slow-cooking method allows the meat to cook evenly, ensuring that it is moist and tender. The smoky flavor from the charcoal adds a depth of flavor that cannot be replicated by other cooking methods.

To serve the beef mandhi, the meat is pulled off the spit and served on a bed of fragrant rice that has been cooked with a blend of spices, including saffron, cinnamon, and cardamom. The beef is then garnished with chopped almonds, pistachios, and raisins, adding a touch of sweetness and crunch to the dish.

The result is a dish that is both delicious and visually stunning, making it the perfect centerpiece for a special occasion or large gathering. The beef mandhi is a testament to the art of slow-cooking and the importance of preserving traditional cooking techniques.

In conclusion, the 300 kg whole beef roast, slow-roasted for 6 hours in a buffalo tandoor, and served as a beef mandhi recipe is a truly unique and special dish. The combination of aromatic spices, smoky flavor, and tender meat make it a must-try for any food lover.