why make this recipe
Mutton Mandi gives you rich, fragrant rice and tender meat in one pot. It uses simple spices to make deep aroma and a restaurant-style taste at home. This dish works well for family meals and small gatherings. If you also cook with other meats, you can find more ideas like 20 chicken breast recipes you’ll love to pair with different sides.
introduction
Mutton Mandi is an Arabic-style rice and mutton dish. The meat cooks until soft and the rice soaks up the spiced stock. You get juicy meat and fluffy, flavored rice. The method below is simple and uses easy steps. The result feels special but is easy to make at home.
how to make Mutton Mandi Recipe | Arabic Style Fragrant Rice
Follow the steps below. Cook the mutton first to make a rich stock. Roast or grill the cooked meat a little for color and aroma. Use the reserved stock to cook the rice so it tastes deep and clear. Add a small smoky touch at the end if you like the traditional flavor.
Ingredients :
- Mutton with bone – 1 kg
- Onion – 1 large, sliced
- Garlic – 6–8 cloves
- Green chillies – 2
- Cinnamon stick – 1
- Cardamom – 3
- Cloves – 4
- Bay leaf – 1
- Black peppercorns – 6–8
- Salt – to taste
- Water – 4 cups
- Cumin seeds – 1 tsp
- Coriander seeds – 1 tsp
- Black pepper – 1⁄2 tsp
- Cloves – 3
- Green cardamom – 2
- Cinnamon – 1⁄2 inch piece
- Turmeric powder – 1⁄4 tsp
- Basmati rice – 2 cups (soaked 30 mins)
- Ghee or oil – 2 tbsp
- Onion – 1 small, sliced
- Raisins – 2 tbsp
- Chickpeas (boiled) – 1⁄2 cup (optional but traditional)
- Salt – to taste
- Mandi spice mix – 1 tsp
- Water or stock – 31⁄2 to 4 cups
Directions :
- In a large pot, add mutton, onion, garlic, green chillies, whole spices, and salt. Pour water and cook until meat becomes tender (pressure cook for 4–5 whistles or simmer for 1–1.5 hours). Strain and keep both stock and meat aside.
- Dry roast and grind the listed spices for the mandi spice mix to give it the authentic aroma.
- In a heavy pan, heat ghee, fry sliced onion until light golden. Add raisins and boiled chickpeas, saute for a minute. Stir in mandi spice mix and the soaked rice. Pour in the reserved mutton stock (adjust salt) and cook rice until fluffy and done.
- Place cooked mutton on a baking tray, brush with ghee, and sprinkle a little mandi spice mix. Grill or roast until slightly charred.
- Spread rice on a large plate, place the roasted mutton on top, and garnish with fried onions or nuts if desired.
- For an optional smoky flavor, place a small piece of hot charcoal in a bowl on top of the rice, drizzle some ghee over it, and cover tightly for 5 minutes.
- Serve with spicy tomato chutney (sahawiq) or yogurt dip on the side.
how to serve Mutton Mandi Recipe | Arabic Style Fragrant Rice
Serve hot on a large platter. Put rice first, then place the roast mutton on top. Offer spicy tomato chutney (sahawiq), plain yogurt, lemon wedges, and extra fried onions. Guests can mix meat and rice on their plates. A simple salad or pickles work well on the side.
how to store Mutton Mandi Recipe | Arabic Style Fragrant Rice
Cool leftover rice and meat quickly. Put in airtight containers. Store in the fridge for up to 3 days. Reheat gently on the stove with a little water or stock to keep rice soft. For longer storage, freeze in portions for up to 2 months. Thaw in the fridge before reheating.
tips to make Mutton Mandi Recipe | Arabic Style Fragrant Rice
- Use bone-in mutton for better flavor and rich stock.
- Soak basmati rice for 30 minutes to get fluffy grains.
- Taste the stock before adding to rice and adjust salt.
- Roast or grill the cooked meat a little for a good color and smell.
- For a lighter meat option or different texture, try recipes like 20 easy and healthy ground turkey recipes.
- If you use a pressure cooker, watch time to avoid overcooking the meat.
variation (if any)
- Chicken Mandi: Use whole chicken pieces instead of mutton and follow same steps.
- Vegetarian: Use mushrooms, roasted cauliflower, and chickpeas with vegetable stock.
- Spicier: Add extra green chillies or a pinch of red chilli powder to the rice or meat.
- Mild version: Reduce whole spices and skip the smoky charcoal step.
FAQs
Q: Can I cook mandi in a rice cooker?
A: Yes. Make the stock and add it to the rice cooker with the rice and spices. Cook until done. Add cooked meat after rice is ready or warm both together.
Q: How do I get the smoky flavor without charcoal?
A: Add 1/4 tsp smoked paprika or a drop of liquid smoke to ghee and pour over rice. It gives a mild smoky note.
Q: Can I use boneless mutton?
A: Yes, but bones add more flavor. If you use boneless, reduce cooking time and watch for overcooking.
Q: Do I need to fry onions twice?
A: You can fry onions once for rice and save a little extra to garnish. Frying gives good color and sweetness.
Conclusion
For another take on this dish and extra tips, see the full recipe at Lamb/Mutton Mandi (Yemeni Lamb Rice) – Stew with Saba.
Mutton Mandi
Ingredients
Method
- In a large pot, add mutton, onion, garlic, green chillies, whole spices, and salt.
- Pour in water and cook until meat becomes tender (pressure cook for 4–5 whistles or simmer for 1–1.5 hours).
- Strain and keep both stock and meat aside.
- Dry roast and grind the listed spices for the mandi spice mix to give it the authentic aroma.
- In a heavy pan, heat ghee and fry the sliced onion until light golden.
- Add raisins and boiled chickpeas, sauté for a minute.
- Stir in the mandi spice mix and the soaked rice.
- Pour in the reserved mutton stock (adjust salt) and cook rice until fluffy and done.
- Place cooked mutton on a baking tray, brush with ghee, and sprinkle a little mandi spice mix.
- Grill or roast until slightly charred.
- Spread rice on a large plate, place the roasted mutton on top, and garnish with fried onions or nuts if desired.
- For an optional smoky flavor, place a small piece of hot charcoal in a bowl on top of the rice, drizzle some ghee over it, and cover tightly for 5 minutes.