Arabian Mandi

Description

VERY IMPORTANT: No need to add Salt, Garlic, Ginger, Red chilli or anything else apart from the ingredients given below.  Increase all quantities proportionally for serving more than 6 persons. Follow instructions given below as it is for best results.

Ingredients Required for 6 persons.

Mutton with bones cut in to 15 big pieces 1 kg / 2 lb.
Rice, Basmati (take good quality old rice) 1 kg / 2 lb.
Onions 250 gm. / 8.8 oz. / 4 medium size
Cooking oil Enough for deep frying onions
Cilantro leaves/ Kothimir /Hara Dhania 1 small bunch / 10 twigs
Green chillies 4 Nos. (whole)
Saffron or Saffron color (optional)  1 to 2 pinch
Ustad Banne Nawab’s Mandi Masala 1 packet

STEPS OF COOKING:

  1. Heat oil in a pot and deep fry two onions till golden brown. Remove and keep aside and crush them after they dry.
  2. Wash , soak rice and keep aside.
  3. Take 200 ml  oil left after frying onions add two finely diced onions, 5 green chillies, meat &  mandi masala  saute for 2-3 minutes.
  4. Add two litres of water let it come to a boil, close lid and cookon low flame till mutton is tender (this process should take 45-50 mins)
  5. Remove mutton pieces after it gets tender and keep aside & cook rice with saffron in the same water, if needed add some more water.
  6. Heat enough oil to shallow fry mutton pieces for 2-3 minutes only on medium flame, Making sure the mutton pieces are not over fried
  7. Remove rice in a serving dish and garnish with coriander leaves and fried onions, keep the mutton pieces on top of the rice and serve hot.