Smoky Mutton Mandi at Home

Name: Mutton Mandi Recipe: Smoky Arabian Mutton Mandi
Prep time: 30 min
Cook time: 1 h 45 min
Total time: 2 h 15 min
Ingredients: Cloves – 20; Coriander seeds – 2½ tbsp; Cumin seeds – 1 tbsp; Fennel seeds – 1 tbsp; Black cardamom – 2; Nutmeg – ½; Mace (Javitri) – 1; Star anise – 1; Cinnamon sticks – 3; Green cardamom – 6; Mutton – 1.5 kg; Basmati rice – 5 cups, washed and not soaked; Oil – 8–9 tbsp; Cinnamon sticks – 3–4; Black peppercorns – 25–30; Cloves – 10–12; Green cardamom – 6; Black cardamom – 2; Star anise – 1; Cumin seeds – 1 tsp; Onions – 9 mediums, chopped; Green chilies – 10; Tomatoes – 6, chopped; Ginger-garlic paste – 3 tbsp; Garam masala – 1 tsp; Coriander leaves – 1 cup; Mint leaves – ½ cup; Salt – to taste; Water – 8½ cups; Lemon – 2

Better Than Restaurants? Try This Smoky Mutton Mandi - Fresh Byte Kitchen

Ingredients

For Mandi Masala:
Cloves – 20
Coriander seeds – 2½ tbsp
Cumin seeds – 1 tbsp
Fennel seeds – 1 tbsp
Black cardamom – 2
Nutmeg – ½
Mace (Javitri) – 1
Star anise – 1
Cinnamon sticks – 3
Green cardamom – 6
For Mutton Mandi:
Mutton – 1.5 kg
Basmati rice – 5 cups, washed and not soaked
Oil – 8–9 tbsp
Cinnamon sticks – 3–4
Black peppercorns – 25–30
Cloves – 10–12
Green cardamom – 6
Black cardamom – 2
Star anise – 1
Cumin seeds – 1 tsp
Onions – 9 mediums, chopped
Green chilies – 10
Tomatoes – 6, chopped
Ginger-garlic paste – 3 tbsp
Garam masala – 1 tsp
Coriander leaves – 1 cup
Mint leaves – ½ cup
Salt – to taste
Water – 8½ cups
Lemon – 2
Prepared Mandi masala – as required
Charcoal – 1 piece
Ghee – 1 tsp
For Tender Coconut & Sabja Drink:
Tender coconut water – 2 cups
Tender coconut malai – ½ cup
Soaked sabja seeds – 2 tbsp
Ice cubes – as required
For Serving:
Fresh tomato chutney
Tender coconut & sabja drink

Difficulty : Medium

Serves : 10

Smoky Mutton Mandi is a flavorful Arabian-style rice dish made with tender mutton, fragrant homemade Mandi masala, and basmati rice. The mandi is finished with charcoal smoke for an irresistible smoky aroma and restaurant-style flavor. Serve it hot with fresh tomato chutney and refreshing Tender Coconut & Sabja Drink.

Cooking Steps

1
Prepare the Mandi Masala:
2
Dry roast all the spices over low heat until fragrant.
3
Let them cool completely and grind into a fine powder.
4
Cook the Mutton:
5
Heat 8–9 tbsp oil in a large pot.
6
Add the whole spices and sauté until aromatic.
7
Add chopped onions and green chilies. Cook until golden.
8
Add the chopped tomatoes and salt. Cook until the tomatoes become soft and the oil separates.
9
Add the mutton and garam masala. Add the ginger-garlic paste and mix well.
10
Add the chopped coriander leaves and mint leaves. Mix well.
11
Add a little water and the prepared Mandi masala. Mix well until everything is evenly combined.
12
Cover and cook on low heat for 1½ hours, or until the mutton is tender.
13
Cook the Rice:
14
Add 8½ cups of water.
15
The mutton has already released enough liquid while cooking.
16
Add 1 lemon, cut into halves, and the zest of 1 lemon.
17
Bring the mixture to a rolling boil.
18
Add 5 cups washed basmati rice. Do not soak the rice.
19
Cover and cook until the rice is perfectly cooked and all the liquid has been absorbed.
20
Add the Smoky Flavor:
21
Heat one piece of charcoal until red hot.
22
Place the hot charcoal in a small bowl made from aluminum foil and place it in the center of the cooked Mandi.
23
Add 1 tsp ghee over the hot charcoal.
24
Cover immediately and let it smoke for 5–10 minutes.
25
Prepare the Tender Coconut Drink:
26
Soak 2 tbsp sabja seeds in water for 10–15 minutes.
27
In a serving glass, add soaked sabja seeds and tender coconut malai.
28
Add tender coconut water and mix well.
29
Serve chilled with ice.
30
Serve:
31
Mutton Mandi is ready to serve! Serve hot with fresh tomato chutney and refreshing Tender Coconut & Sabja Drink.

Frequently Asked Questions

Why isn't the basmati rice soaked for mutton mandi?

In this recipe the washed rice goes straight into the mutton stock. Unsoaked rice absorbs more of the flavourful stock and holds its shape during the long cooking.