Lamb Mandi Rice Aromatic Style (Printable Version)
Juicy lamb and seasoned basmati rice paired with warm spices and garnished for a flavorful Middle Eastern-inspired meal.
# What You'll Need:
→ Lamb and Marinade
01 -
1.5 kg bone-in lamb, cut into chunks
02 -
Salt to taste
→ Rice and Aromatics
03 -
3 cups long grain basmati rice, soaked for 30 minutes and drained
04 -
2 large onions, thinly sliced
05 -
2 medium tomatoes, chopped
06 -
4 cloves garlic, crushed
07 -
2 whole green chilies
08 -
5 tablespoons oil or ghee, divided
09 -
1 large carrot, grated (optional, for garnish)
→ Whole Spices
10 -
1 cinnamon stick
11 -
4 whole cloves
12 -
3 cardamom pods
13 -
1 bay leaf
14 -
1 teaspoon cumin seeds
15 -
1 teaspoon black peppercorns
→ Mandi Spice Blend
16 -
1 tablespoon Mandi spice mix (or substitute with: 1 teaspoon turmeric powder, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 0.5 teaspoon ground cinnamon, 0.5 teaspoon smoked paprika)
→ Additional Ingredients
17 -
5 cups water (for simmering the meat)
18 -
Saffron strands or food coloring (optional, for rice coloring)
# Steps To Follow:
01 -
Heat 3 tablespoons oil or ghee in a large pot over medium heat. Add sliced onions, crushed garlic, cinnamon stick, cloves, cardamom pods, bay leaf, cumin seeds, and black peppercorns. Sauté until onions turn golden brown.
02 -
Add lamb chunks to the pot. Stir and brown the meat evenly on all sides.
03 -
Incorporate chopped tomatoes, whole green chilies, Mandi spice blend, and salt. Cook until tomatoes soften and release their juices.
04 -
Pour in 5 cups water, ensuring the meat is covered. Cover the pot and simmer on low heat for 60 to 90 minutes, or until lamb is tender.
05 -
Remove cooked lamb pieces with tongs and set aside. Strain and reserve the cooking broth.
06 -
In a separate large pot, heat the remaining oil. Add the soaked and drained rice, stirring gently to coat each grain.
07 -
Pour in reserved lamb broth, maintaining a 1:1.5 rice-to-liquid ratio. Bring to a boil, then cover. Reduce heat and simmer for 15 to 20 minutes, or until rice is tender and liquid absorbed. Add saffron or food coloring if desired.
08 -
While the rice cooks, arrange lamb pieces on a baking tray or grill. Broil at high heat or grill for 5 to 10 minutes, turning if necessary, until the edges become crisp.
09 -
Distribute the rice evenly on a large serving platter. Top generously with crisped lamb pieces. Garnish with grated carrot or fried onions if desired. Serve immediately.
# Notes and Tips:
01 -
For enhanced aroma, drizzle a few drops of ghee or oil over the dish before serving.
02 -
Pair with spicy tomato chutney or garlic yogurt sauce for a classic accompaniment.