Mutton Mandi Recipe Video – How to Make Mutton Mandi at Home – Easy & Simple
Mutton Mandi from Maimoona Yasmeen’s Recipes
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For Mandi Spice:
Coriander seeds (sabith dhaniya): 1 tablespoon
Cumin seeds (sabith zeera): ½ tablespoon
Small sticks of cinnamon (dalchini): 3
Cardamoms (elaichi): 4
Black cloves (lavang): 4
Bay leaves (tej patta): 2
Nutmeg (jaiphal): ½
Dried ginger (sonth): 1 small piece
Pepper corns (sabith kali mirch): ½ tablespoon
1. Add coriander seeds or dhaniya and cumin seeds or zeera and roast till golden brown.
2. Grind together roasted coriander seeds, roasted cumin seeds, black cloves or laung, bay leaves, peppercorns or kali mirch dana, cardamoms or sabith elaichi, cinnamon sticks, nutmeg or jaiphal and dried ginger or sonth.
3. This will amount to 3 tablespoon mandi spice powder. Use 1 ½ tablespoon for this recipe and store the remaining for next use.
For Preparation of Mandi:
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
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
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.