the components
2 kilos of meat cut into cubes.
A quarter cup of vegetable oil (equivalent to 60 ml).
Two tablespoons of mixed spices.
Half a teaspoon of salt.
A quarter teaspoon of saffron dye.
Rice ingredients 3 cups of soaked and drained rice (equivalent to 675 g).
A quarter cup of vegetable oil (equivalent to 60 ml). 4 cloves.
4 cloves of cardamom or cardamom.
Two sticks of cinnamon.
Salt, to taste.
A teaspoon of cumin.
Black pepper to taste.
How to prepare
A quantity of firewood is placed in a barrel and lit until it turns into embers.
Put the oil, cloves, cardamom, cinnamon, salt, cumin and black pepper in a deep saucepan.
Then add the rice and stir the ingredients well until combined. Put oil, mixed spices, salt and saffron
Then add the meat and season well.
The rice pot is installed inside the barrel, then an iron grille is placed over the rice pot, and the meat pot is placed on top of it. Cover the barrel and leave for two hours until the rice and meat are tender. A pot of rice is taken out of the barrel, distributed in a large dish, and the pieces of meat are stacked on it. The mandi dish is garnished with slices of tomato, lemon and roasted almonds, then served.
. It is recommended to use long-grain rice as basmati rice, as it is most suitable for making mandi