ARABIC MANDI | Mutton Mandi Recipe | Chicken Mandi Recipe | How to make Arabic Mandi at home

Mandi Description

ARABIC MANDI | Mutton Mandi Recipe | Chicken Mandi Recipe | How to make Arabic Mandi at home 

Prep time: 10 minutes
Cook Time: 3-4 hours
Servings: 6-8 people
Cuisine: Yemeni, Arabic
Course: Main Course
Author: Khizran Ahmed

INGREDIENTS

FOR MUTTON YAKHNI

Mutton - Leg and Shoulder mix, around 2 kilograms, cut into big pieces
Onion- 1 big , sliced
Garlic- 1 full bulb, peeled
Ginger- 1-2 inch piece
Black pepper- 8-10
Cloves- 8-10
Black cardamom- 1
Green cardamom- 6-7
Cinnamon stick- 1
Oil- 1/4 cup
Salt - 5 Teaspoon (for rice)
2 Teaspoon (for meat)
Water- 3 Liters or as required

FOR RICE:

Sella basmati rice (soak for 2 hours) or Regular basmati rice (soak for 30 minutes)- 1 Kilogram (5 cups)
Onion- 1 medium sized, sliced
Black pepper- 8-10
Cloves- 8-10
Black cardamom- 2
Green cardamom- 7-8
Bay leaves- 2-3
Dry Lemon (Black)- 2
Oil- 1/4 cup

METHOD:

1-Heat oil in a big pot and add whole spices (sabit garam masala) and onion.
2-When the onion turns a light brown color, add Mutton and sauté on high flame until the meat changes its color.
3-Add 2-3 liters of water, whole garlic, ginger and salt.
4-Let it boil, remove the scum and cook on low flame for 4-5 hours until it’s tender (add more water during cooking if required, we need 10 cups of broth at the end).
5-Now strain the broth, remove the meat and keep aside.
6-Heat a little bit of oil in a big skillet or frying pan, add mutton pieces and cook on high flame for a few minutes until you get nice golden color on both sides. Remove and keep aside.
7-For rice, heat oil in a big pot , add whole spices (sabit garam masala) and sliced onion.
8-When the onion turns a light brown color, add broth, cover and bring it to a boil.
9-Strain soaked rice.
10-When the broth starts boiling, remove the lid, and add bay leaves, dry lemons and rice, mix well and cook on high flame until the water completely dries out. (Do not cover the pot, do not stir rice again and again).
11-Now cover the pot with lid and keep on low flame (dam) for 5 minutes.
12-Mix the rice gently after 5 minutes, place the mutton over the rice and keep on low flame (dam) once again for 10-15 minutes.
13-Delicious mandi is ready, Dish out and serve hot with tomato sauce, yoghurt sauce, green chili paste, onions and green chillies.
(Kindly check the Sauces recipes below)

TOMATO SAUCE :

Ingredients:
Tomatoes- 3 Large size or 2 cups
Garlic- 1 Tablespoon or 4-5 cloves
Green Chillies- 4 or according to your taste
Fresh coriander- 1/4 cup
Salt- 1 1/2 Teaspoon or according to your taste

Method:
1- Take a grinder, add all the ingredients.
2- Grind on pulse mode to get a coarsely ground texture.
3- Remove from the grinder and mix in salt.

GREEN CHILLIES PASTE

Ingredients:
Spicy Green Chillies- 20-25 or as desired
Water- 2 Tablespoons or as required

Method:
Add green chillies and water into a blender and make a paste.

YOGHURT SAUCE (RAITA)

Ingredients:

Yogurt- 1 cup
Fresh coriander- 1/2 cup
Mint leaves- 1/4 cup
Green chillies- 2
Garlic- 2 cloves
Water- 1-2 Tablespoons
Roasted cumin powder- 1/2 Teaspoon
Salt- 1 Teaspoon or according to your taste

Method:
1- Put fresh coriander, mint leaves, garlic and green chilies in a grinder, add some water and make a paste.
2-Beat the yogurt.
3-Add the paste, salt and roasted cumin powder in yogurt and mix well.

NOTES:
We need total 10 cups of broth for 5 cup rice so if you have broth more than 10 cups, cook more until it becomes 10 cups because we already added the salt for rice in broth wo need exactly 10 cups broth.

If you have broth less than 10 cups broth for example 8 or 9 cups, add 1 or 2 cups water to make it 10 cups.

You can use yellow dry lemons as well. If you don’t find dry lemon, skip it.

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