Mutton Mandi
Mutton Mandi is a traditional Yemeni rice dish prepared with spiced mutton and basmati rice, cooked together for a flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Mutton (cut into large pieces) | 1 | Kilogram |
| Basmati Rice (rinsed and soaked) | 500 | Grams |
| Onion (sliced) | 2 | Count |
| Garlic (minced) | 5 | Clove |
| Ginger (grated) | 2 | Inch |
| Tomato (chopped) | 2 | Count |
| Whole Milk Yogurt (plain) | 250 | Grams |
| Vegetable Oil | 4 | Tbsp |
| Salt (or to taste) | 2 | Tsp |
| Black Pepper (ground) | 1 | Tsp |
| Cumin Seeds | 1 | Tsp |
| Cardamom Pods (crushed) | 5 | Count |
| Cinnamon Stick | 1 | Count |
| Bay Leaf | 2 | Count |
| Saffron (soaked in warm water) | 0.5 | Tsp |
| Water | 1 | Liter |
Instructions
- In a large pot, heat vegetable oil over medium heat and add sliced onions. Sauté until golden brown.
- Add minced garlic, grated ginger, cumin seeds, cardamom pods, cinnamon stick, and bay leaves. Stir for 2 minutes.
- Add mutton pieces and cook until browned on all sides.
- Stir in chopped tomatoes, plain yogurt, salt, and black pepper. Cook for 5 minutes.
- Pour in water and bring to a boil. Reduce heat, cover, and simmer for 45 minutes or until mutton is tender.
- Remove mutton pieces and set aside. Strain the broth and return it to the pot.
- Add soaked basmati rice to the broth. Cook until rice is almost done.
- Place mutton pieces on top of the rice. Drizzle saffron water over the rice.
- Cover the pot and cook on low heat for 10 minutes until rice is fully cooked.
- Fluff the rice with a fork and serve hot.
Prep
- Soak basmati rice in water for 30 minutes.
- Soak saffron in warm water for 15 minutes.
Kitchen equipment
Large Pot With LidStrainer