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Arabic Mutton Mandi

A simple, tasty one-pot meal that features soft, smoky mutton and fragrant basmati rice, perfect for family dinners or entertaining guests.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Arabian, Middle Eastern
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Mutton
  • 1.5–2 kg mutton/lamb shanks (with bone) Bone-in shanks for better flavor and stock
  • 2 tbsp oil For cooking
  • 1 tbsp butter (optional) Add for richer flavor
  • to taste none Salt Adjust according to taste
  • 2 leaf bay leaves For flavor
  • 4 pieces green cardamom Whole spices
  • 4 pieces cloves Whole spices
  • 1 stick cinnamon Whole spice
  • 1 piece black cardamom Whole spice
  • 1 tsp whole black pepper Whole spice
  • 1 tsp coriander seeds Whole spice
  • 1 none onion For the paste
  • 6 cloves garlic For the paste
  • 1 inch ginger For the paste
  • 2 none green chillies For the paste, adjust to taste
  • 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) Soak before cooking
  • 5–6 cups mutton stock (from cooking meat) Use for cooking rice
  • 1 piece small charcoal piece (for smoky aroma) For authentic flavor
  • 1 tsp oil or ghee (for smoky aroma)

Method
 

Cook the Mutton
  1. 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.
  2. Make a paste with onion, garlic, ginger and green chillies and add it to the pot.
  3. Add cumin, coriander powder, turmeric, paprika, and garam masala. Cook until oil separates from the paste.
  4. Add mutton, salt, and butter. Sear the meat until it turns dark brown.
  5. Add enough water to cover the meat. Pressure cook for 30–40 minutes or slow cook until very tender.
  6. Remove mutton and strain the stock.
Smoke the Mutton (Mandi Style)
  1. Put the cooked mutton in a metal bowl. Heat a small charcoal piece until red hot.
  2. 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.
  3. Remove the foil and keep the mutton aside.
Cook the Rice
  1. Heat 2 tbsp oil or ghee in a pot. Add the rice whole spices (bay leaves, cardamom, cloves, cinnamon).
  2. Add soaked rice and pour in the mutton stock. Add salt to taste.
  3. Cook the rice until it is about 80% done.
Dum Assembly
  1. Spread a layer of rice in a large heavy pot. Place the smoked mutton on top of the rice.
  2. Add the rest of the rice over the meat. Sprinkle chopped coriander.
  3. Cover the pot tightly and cook on low heat (dum) for 15–20 minutes to meld the flavors.

Notes

Serve hot with tomato chili salsa, yogurt sauce, and lemon wedges. Store leftovers in airtight containers in the fridge for up to 3 days or freeze for up to 1 month. Reheat gently with a splash of water or stock to keep rice moist.