Mutton Mandi
Ingredients
Ingredients for making the Mandi Masala
- a piece of cinnamon stick (darcheeni)
- 2 bay leaves (tej patta)
- 4-5 green cardamom (hari ealichi)
- 4-5 cloves (laung)
- ¼ piece of nutmeg (jaifal ka tukda)
- 1 mace (javetri ka patta)
- 1 tbsp coriander seeds (sabut dahania)
- 1 tbsp cumin seeds (zeera)
- 1 tbsp black pepper or to taste
- 1 tsp white pepper powder or to taste
- 1 tsp dried ginger powder (sonth/adrak powder)
Ingredients needed for marinating and cooking the mutton shoulder (raan)
- 2 kg mutton shoulder (bakray ki raan)
- salt to taste
- 4-5 tbsp vinegar (sirka)
- 2-3 tbsp ginger and garlic crushed together into paste form
- 1½ tbsp raw papaya paste or powder
- mandi masala (ingredients already mentioned)
- ¼ cup oil
- 2 medium sized onion
- 3-4 cups of water save the left over water for cooking the rice
Ingredients needed while baking the rice
- 2 cups water to be added with the water left over in the process of cooking the meat.
- a piece of cinnamon stick (darcheeni ka ek tukda)
- 1 tsp coriander seeds (sabut dahnia)
- salt to taste
- 8-10 black pepper corns (sabut kali mirchain)
- 3-4 cloves (laung)
- 1 bay leaf (taj patta)
- 2 chicken cubes
- 4-5 green chilies (optional)
- 1 kg basmati rice soaked in water
garnish with
- fried onion as required
- roasted almonds and raisins (roasted badam aor kishmish)
- lemon slices
- green chilies
- fresh coriander leaves