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Mutton Mandi

Mutton Mandi is a rich and fragrant Arabic-style dish featuring tender mutton and fluffy basmati rice, seasoned with simple spices to deliver a restaurant-style taste at home. Perfect for family meals and gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Arabic
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Mutton Stock
  • 1 kg Mutton with bone Use bone-in for better flavor and rich stock.
  • 1 large Onion, sliced
  • 6–8 cloves Garlic
  • 2 Green chillies
  • 1 stick Cinnamon
  • 3 Cardamom
  • 4 Cloves
  • 1 Bay leaf
  • 6–8 Black peppercorns
  • to taste Salt
  • 4 cups Water
For the Mandi Spice Mix
  • 1 tsp Cumin seeds
  • 1 tsp Coriander seeds
  • 1/2 tsp Black pepper
  • 3 Cloves
  • 2 Green cardamom
  • 1/2 inch piece Cinnamon
  • 1/4 tsp Turmeric powder
For the Rice
  • 2 cups Basmati rice, soaked for 30 minutes Soaking helps achieve fluffy grains.
  • 2 tbsp Ghee or oil
  • 1 small Onion, sliced
  • 2 tbsp Raisins
  • 1/2 cup Chickpeas, boiled (optional but traditional)
  • to taste Salt Adjust as needed.
  • 1 tsp Mandi spice mix Use the mix prepared earlier.
  • 3.5 to 4 cups Water or stock Use reserved mutton stock for extra flavor.

Method
 

Preparation of Mutton Stock
  1. In a large pot, add mutton, onion, garlic, green chillies, whole spices, and salt.
  2. Pour in water and cook until meat becomes tender (pressure cook for 4–5 whistles or simmer for 1–1.5 hours).
  3. Strain and keep both stock and meat aside.
Prepare Mandi Spice Mix
  1. Dry roast and grind the listed spices for the mandi spice mix to give it the authentic aroma.
Cooking the Rice
  1. In a heavy pan, heat ghee and fry the sliced onion until light golden.
  2. Add raisins and boiled chickpeas, sauté for a minute.
  3. Stir in the mandi spice mix and the soaked rice.
  4. Pour in the reserved mutton stock (adjust salt) and cook rice until fluffy and done.
Grilling the Mutton
  1. Place cooked mutton on a baking tray, brush with ghee, and sprinkle a little mandi spice mix.
  2. Grill or roast until slightly charred.
Serving
  1. Spread rice on a large plate, place the roasted mutton on top, and garnish with fried onions or nuts if desired.
  2. 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.

Notes

Store leftover rice and meat in airtight containers 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.