Arabian mandi is easily the most popular Arabian food. You can now enjoy this popular Arabian food at home by following this simple recipe.
The word "mandi" comes from the Arabic word nada, meaning "dew", and reflects the moist 'dewy' texture of the meat. Mandi is usually made from rice, meat (lamb or chicken), and a mixture of spices.
Ingredients:
The word "mandi" comes from the Arabic word nada, meaning "dew", and reflects the moist 'dewy' texture of the meat. Mandi is usually made from rice, meat (lamb or chicken), and a mixture of spices.
Ingredients:
Mutton with bones (big pieces): 750 grams
Rice (basmati): 500 grams
Onion: 1 (measuring about 70 grams)
Salt: 1 ½ teaspoon + 2 ½ teaspoons
Turmeric powder: ½ teaspoon
Clarified butter (pure ghee): 2 tablespoons + 1/4th teaspoon
Cooking oil: 1 tablespoon
Cinnamon: 2 small pieces
Cardamoms: 2
Black cloves (lavang): 2
Red chilli powder: 1 teaspoon
Dried ginger powder (sonth powder): 1 teaspoon
Dried lemon (sukha nimbu): 1
Whole green chillies: 2
Almonds: 50 grams
Charcoal (koyla): 1 small piece
Procedure: 1. Wash and drain mutton pieces. Add 1 tablespoon of mandi spice mix, 1 ½ teaspoon salt and ½ teaspoon turmeric power to this mutton and leave it for marination for about 2 to 3 hours. 2. Soak rice for about half an hour. 3. After 3 hours of marinating the mutton, add clarified butter or pure ghee and cooking oil to a saucepan. 4. Add diced onion. Stir fry for 30 seconds. 5. Add small sticks of cinnamon, slit cardamoms, black cloves and stir fry for 30 seconds. 6. Add the marinated mutton pieces. Stir fry for one minute. 7. Add red chilli powder, dried ginger powder or sonth powder. 8. Mix well and add 1.5 litres of water. 9. Add ½ tablespoon mandi spice mix, 2 ½ teaspoons salt, whole green chillies and add dried lemon. 10. Close the lid and cook on medium flame till the water comes to boil and simmer till the mutton gets very tender. (You can pressure cook the mutton using half the amount of water and later add more water for cooking the rice). 11. When the mutton gets soft, remove the mutton pieces from the stew. 12. Add soaked and drained rice to this stew. Mix well. Close the lid and cook on medium flame. 13. When the rice is cooked, switch off the flame. 14. Arrange the mutton pieces on the top of the rice along the edges of the pan. 15. Place a small steel bowl at the centre and put a burnt charcoal in the bowl. 16. Drop 1/4th teaspoon clarified butter or pure ghee on the burnt charcoal. 17. When fumes develop, immediately close the lid. Leave this for about 5 minutes 18. Dish out the cooked rice, place mutton pieces on the top and garnish with roasted almonds.
Mutton Mandi is ready. Serve with raw tomato chutney.
Procedure: 1. Wash and drain mutton pieces. Add 1 tablespoon of mandi spice mix, 1 ½ teaspoon salt and ½ teaspoon turmeric power to this mutton and leave it for marination for about 2 to 3 hours. 2. Soak rice for about half an hour. 3. After 3 hours of marinating the mutton, add clarified butter or pure ghee and cooking oil to a saucepan. 4. Add diced onion. Stir fry for 30 seconds. 5. Add small sticks of cinnamon, slit cardamoms, black cloves and stir fry for 30 seconds. 6. Add the marinated mutton pieces. Stir fry for one minute. 7. Add red chilli powder, dried ginger powder or sonth powder. 8. Mix well and add 1.5 litres of water. 9. Add ½ tablespoon mandi spice mix, 2 ½ teaspoons salt, whole green chillies and add dried lemon. 10. Close the lid and cook on medium flame till the water comes to boil and simmer till the mutton gets very tender. (You can pressure cook the mutton using half the amount of water and later add more water for cooking the rice). 11. When the mutton gets soft, remove the mutton pieces from the stew. 12. Add soaked and drained rice to this stew. Mix well. Close the lid and cook on medium flame. 13. When the rice is cooked, switch off the flame. 14. Arrange the mutton pieces on the top of the rice along the edges of the pan. 15. Place a small steel bowl at the centre and put a burnt charcoal in the bowl. 16. Drop 1/4th teaspoon clarified butter or pure ghee on the burnt charcoal. 17. When fumes develop, immediately close the lid. Leave this for about 5 minutes 18. Dish out the cooked rice, place mutton pieces on the top and garnish with roasted almonds.
Mutton Mandi is ready. Serve with raw tomato chutney.
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