Mandi
Mandi is a traditional Arabian dish with tender, slow-cooked meat and aromatic rice, infused with a blend of spices, making it a flavorsome and satisfying meal. Ingredients: Chicken, Basmati rice, Saffron, Onion, Milk, Cashews, Coriander, Ginger garlic paste, Ghee, Spice mix, Lemon juice
3h
Cook Time
6
Servings
Recipe
550 kCal
Recipe
1
In a large bowl, marinate 1 kg of chicken or mutton pieces with 2 tablespoons of mandi spice mix, 1 tablespoon of ginger-garlic paste, 1 tablespoon of lemon juice, and salt to taste. Cover and refrigerate for at least 2 hours or overnight for better results.
2
Soak 500 grams of basmati rice in water for 30 minutes, then drain and set aside.
3
In a large pot, heat 3 tablespoons of ghee or oil. Add 2 sliced onions and sauté until golden brown. Remove half of the fried onions and set aside for garnishing.
4
Add the marinated meat to the pot and cook on medium heat for 10-15 minutes, stirring occasionally.
5
Add 1.5 litres of water to the pot, cover, and cook the meat until tender (45 minutes for chicken, 1.5 hours for mutton). Remove the cooked meat and set aside.
6
In the same pot, add the soaked rice, 1/4 teaspoon of saffron soaked in 2 tablespoons of warm milk, and salt to taste. Cook the rice until it's 80% done.
7
Preheat your oven to 180°C. Place the cooked meat on top of the partially cooked rice in the pot. Cover the pot with aluminum foil and bake for 20-25 minutes until the rice is fully cooked and the meat is tender.
8
Garnish the mandi with the reserved fried onions, chopped coriander, and fried cashews or almonds. Serve hot with raita or yogurt.
Nutrition
550
kCal
35 g
Protein
20 g
Fat
60 g
Carbs
1 kg of Chicken
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½ tsp of Saffron
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2 tbsp of Milk
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All the tools you would need
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Coriander
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2 tbsp of Spice Mix
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