why make this recipe
This Arabic Mutton Mandi is a simple, tasty one-pot meal. It gives soft, smoky mutton and fragrant rice. You can make it for a family dinner or for guests. The recipe uses common spices and steps you can follow easily.
introduction
Mandi is a traditional dish from the Arabian peninsula. It cooks meat until it is tender and adds a light smoky aroma. You will get deep flavors from slow-cooked mutton and basmati rice. If you like simple rice and meat dishes, try this mandi. For other easy meal ideas you can check a helpful list like 20 Chicken Breast Recipes You’ll Love.
how to make Arabic Mutton Mandi Recipe
Follow these steps in order. Read all steps before you start. Use the given spice mix and do the smoking step for real mandi flavor.
Ingredients :
- 1.5–2 kg mutton/lamb shanks (with bone)
- 2 tbsp oil
- 1 tbsp butter (optional)
- Salt to taste
- 2 bay leaves
- 4 green cardamom
- 4 cloves
- 1 cinnamon stick
- 1 black cardamom
- 1 tsp whole black pepper
- 1 tsp coriander seeds
- 1 onion
- 6 garlic cloves
- 1-inch ginger
- 2 green chillies
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp turmeric
- 1 tsp paprika or Kashmiri chilli
- 1/2 tsp garam masala
- 3 cups basmati rice (soaked 30 mins)
- 5–6 cups mutton stock (from cooking meat)
- Salt to taste
- 2 bay leaves
- 4 green cardamom
- 4 cloves
- 1 cinnamon stick
- Small charcoal piece (for smoky aroma)
- 1 tsp oil or ghee (for smoky aroma)
Directions :
- Cook the Mutton: Heat 2 tbsp oil in a heavy pot. Add the whole spices (bay leaves, green cardamom, cloves, cinnamon, black cardamom, pepper, coriander seeds) and sauté until they smell good. Make a paste with onion, garlic, ginger and green chillies and add it. Add cumin, coriander powder, turmeric, paprika and garam masala. Cook until oil separates from the paste. Add mutton, salt, and butter. Sear the meat until it turns dark brown. Add enough water to cover the meat. Pressure cook for 30–40 minutes or slow cook until very tender. Remove mutton and strain the stock.
- Smoke the Mutton (Mandi Style): Put the cooked mutton in a metal bowl. Heat a small charcoal piece until red hot. Place charcoal on a piece of foil, add 1 tsp oil or ghee over it and drop it into the bowl. Cover the bowl tightly so the smoke stays in. Let it sit for 5 minutes. Remove the foil and keep the mutton aside.
- Cook the Rice: Heat 2 tbsp oil or ghee in a pot. Add the rice whole spices (bay leaves, cardamom, cloves, cinnamon). Add the soaked rice and pour the mutton stock. Add salt to taste. Cook the rice until it is about 80% done.
- Dum Assembly: Spread a layer of rice in a large heavy pot. Place the smoked mutton on top of the rice. Add the rest of the rice over the meat. Sprinkle chopped coriander. Cover the pot tightly and cook on low heat (dum) for 15–20 minutes so flavors join.
- Serving Suggestion: Serve hot with tomato chili salsa, yogurt sauce, and lemon wedges.
how to serve Arabic Mutton Mandi Recipe
Place the rice on a large platter and top with the mutton shanks. Serve with tomato chili salsa, plain yogurt or raita, and lemon wedges. Add a simple salad or pickles on the side. For other quick sides you might like, look at this list of easy ground turkey recipes for side ideas or inspirations.
how to store Arabic Mutton Mandi Recipe
- Cool the rice and meat to room temperature within two hours.
- Store in airtight containers in the fridge for up to 3 days.
- For longer storage, freeze in a sealed container for up to 1 month. Thaw in the fridge and reheat gently on low heat with a little water or stock to keep rice moist.
tips to make Arabic Mutton Mandi Recipe
- Use bone-in shanks for better flavor and stock.
- Sear the meat well for a deeper color and taste.
- Soak basmati rice for 30 minutes before cooking.
- Keep rice slightly undercooked before dum so it finishes perfectly.
- Use the hot charcoal smoke step for the true mandi smell. Do it carefully and in a safe place.
- Adjust chillies and paprika to your heat level.
variation (if any)
- Chicken Mandi: Use whole chicken pieces instead of mutton and reduce cooking time.
- Vegetable Mandi: Use mixed vegetables and vegetable stock. Skip smoking if you like.
- Spiced rice: Add raisins and nuts for a sweeter, richer rice.
FAQs
Q: Can I use a slow cooker for the mutton?
A: Yes. Slow cook on low for 6–8 hours until tender.
Q: Can I skip the smoking step?
A: Yes. The dish will still be tasty, but the special smoky aroma will be less.
Q: How much stock should I use for the rice?
A: Use about 5–6 cups of mutton stock for 3 cups of basmati rice. Adjust if your rice brand needs more or less.
Q: Can I make this with goat meat?
A: Yes. Goat cooks similar to mutton. Adjust cooking time for tenderness.
Q: How do I reheat leftovers without drying them?
A: Add a splash of stock or water and reheat on low in a covered pan or in the oven at 160°C (320°F) covered until warm.
Conclusion
For a detailed look and another version of this classic dish, see this Lamb/Mutton Mandi (Yemeni Lamb Rice) recipe on Stew with Saba: Lamb/Mutton Mandi (Yemeni Lamb Rice) – Stew with Saba.
Arabic Mutton Mandi
Ingredients
Method
- Heat 2 tbsp oil in a heavy pot. Add the whole spices (bay leaves, green cardamom, cloves, cinnamon, black cardamom, pepper, coriander seeds) and sauté until fragrant.
- Make a paste with onion, garlic, ginger and green chillies and add it to the pot.
- Add cumin, coriander powder, turmeric, paprika, and garam masala. Cook until oil separates from the paste.
- Add mutton, salt, and butter. Sear the meat until it turns dark brown.
- Add enough water to cover the meat. Pressure cook for 30–40 minutes or slow cook until very tender.
- Remove mutton and strain the stock.
- Put the cooked mutton in a metal bowl. Heat a small charcoal piece until red hot.
- Place charcoal on a piece of foil, add 1 tsp oil or ghee over it and drop it into the bowl. Cover tightly so the smoke stays in. Let it sit for 5 minutes.
- Remove the foil and keep the mutton aside.
- Heat 2 tbsp oil or ghee in a pot. Add the rice whole spices (bay leaves, cardamom, cloves, cinnamon).
- Add soaked rice and pour in the mutton stock. Add salt to taste.
- Cook the rice until it is about 80% done.
- Spread a layer of rice in a large heavy pot. Place the smoked mutton on top of the rice.
- Add the rest of the rice over the meat. Sprinkle chopped coriander.
- Cover the pot tightly and cook on low heat (dum) for 15–20 minutes to meld the flavors.