Mandi Rice with Meat

If you don’t know what this tantalizing meal is, you’re missing out on a chance to let your taste buds explode. This recipe isn’t too simple, however, it’s worth the time and effort. Read on for an unforgettable culinary experience.

Ingredients

  • 3 cups basmati rice (soaked for 30 minutes)
  • 1 kilo meat chunks (cut in large pieces)
  • ½ teaspoon cumin (grounded)
  • 2 onions (finely chopped)
  • 1 teaspoon salt
  • ¼ cup butter
  • 6 cups hot water
  • 2 sticks cinnamon
  • 6 cloves garlic (mashed)
  • 4 tomatoes (mashed)
  • 2 laurel leaves
  • 1 dried lime
  • 2 chili green pepper finely chopped)
  • ¼ teaspoon cloves (ground)
  • 1 teaspoon black pepper
  • 3 cloves cardamom
  • 1 teaspoon saffron
  • ½ cup lemon juice

Method

To prepare the rice:

  1. Heat the butter in a saucepan, and add 3 onions, stir-fry for a few minutes and then add the mashed garlic.
  2. When the onion and garlic ‘s color change, add a glass of water with cinnamon sticks, cumin, laurel leaves, dried lime, green chili, cardamom and salt.
  3. Continue to stir-fry for 3 minutes, add the mashed tomatoes and stir again.
  4. Place the rice and water over the previous ingredients.
  5. Cover the pot with two aluminum foil sheets and tighten the edges, then make some holes in them using a knife or wooden skewer.
  6. Heat the oven at 200°C.
     

To prepare the meat:

  1. Spice lamb meat with chopped onion, mashed garlic, salt, black pepper, spices and saffron.
  2. Pour the lemon juice over it.
  3. Place the meat chunks on top of the pot wrapped in the two aluminum sheets.
  4. Repeat the wrapping process with the meat chunks using another aluminum foil sheet and place the pot in the oven for about half an hour.
  5. Turn off the heat and remove the upper aluminum foil, then heat the upper oven element and cook until the meat is done.
  6. Place the meat aside, and remove the remaining aluminum foil.
  7. Shake the rice lightly until the color mixes, then place it in a serving dish with meat chunks over it.
  8. Serve with Dakkous sauce.

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