Arabic Mutton Mandi

A perfect recipe to take the center stage on your Eid Table. Try this Arabic Mutton Mandi and have a joyous Eid with your friends and Family. #happycookingtoyou #foodfusionrecipe #digitalammi #araywahh #FalakRice

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Prepare Arabic Mandi Masala:

-Sabut dhania (Coriander seeds) 1 & ½ tbs

-Darchini (Cinnamon sticks) 4-5

-Hari elaichi (Green cardamom) 12-15

-Sabut kali mirch (Black peppercorns) 1 tsp

-Zeera (Cumin seeds) ½ tbs

-Laung (Cloves) 9-10

-Dried lemon ½

-Jaifil (Nutmeg) ½ piece

-Zafran (Saffron strands) ½ tsp

-Tez patta (Bay leaves) 2

-Himalayan pink salt ½ tsp or to taste

-Haldi powder (Turmeric powder) ½ tsp

-Lal mirch powder (Red chilli powder) ½ tsp or to taste

Prepare Mandi:

-Cooking oil 2 tbs

-Pyaz (Onion) chopped 1 medium

-Darchini (Cinnamon sticks) 2

-Badiyan ka phool (Star anise) 1

-Hari elaichi (Green cardamom) 5-6

-Sabut kali mirch (Black peppercorns) 8-10

-Laung (Cloves) 3-4

-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs

-Himalayan pink salt 1 tsp or to taste

-Mutton whole leg approx. 1.25 kg

-Water 5 Cups or as required

-Stock cube 1-2 (optional)

-Cooking oil 1 tbs

Prepare Mandi Rice:

-Cooking oil 3-4 tbs

-Laung (Cloves) 2

-Hari elaichi (Green cardamom) 2

-Tez patta (Bay leaves) 2

-Dried lemons 2

-Pyaz (Onion) chopped 1 small

-Falak Extreme Basmati Rice 600g

-Water as required

-Himalayan pink salt 1 tsp or to taste

-Koyla (Charcoal) for smoke

-Badam (Almonds) fried



Prepare Arabic Mandi Masala:

-In a spice grinder,add coriander seeds,cinnamon sticks,green cardamom,black peppercorns,cumin seeds,cloves,dried lemon,nutmeg,saffron strands,bay leaves & grind well to make powder.

-Add pink salt,turmeric powder,red chilli powder & grind well. Arabic mandi masala is ready!

Prepare Mandi:

-In a large pot,add cooking oil,onion & mix well.

-Add cinnamon sticks,star anise,green cardamom,black peppercorns,cloves & mix well.

-Add ginger garlic paste,mix well & sauté for 1-2 minutes.

-Add 1 tsp of prepared arabic mandi masala,pink salt,mix well & cook for a minute.

-Prick mutton leg with the help of fork from both sides.

-In a pot,add mutton leg,water,stock cube,mix well & bring it to boil.

-Remove the scum,flip the leg,cover & cook on low flame until mutton is 90% tender (40-45 minutes).

-Take out mutton leg in a separate tray,set aside & strain stock (approx. 2 & ½ Cups) & reserve for later use.

-On mutton leg,sprinkle 1-2 tsp prepared arabic mandi masala & cooking oil on both sides & rub evenly.

-In preheated oven,grill mutton leg at 180°C for 10 minutes (on both grills).

Prepare Mandi Rice:

-In a bowl,add rice,water,wash thoroughly & soak for 30 minutes then strain soaked rice & set aside.

-In a pot,add cooking oil,cloves,green cardamom,bay leaves,dried lemons,onion & sauté until light golden.

-Add rice,2 tsp prepared arabic mandi masala & mix well.

-Add reserved mutton stock (2 & ½ Cups) & mix well.

-Add pink salt (adjust salt if required) & mix well,bring it to boil & cook on medium flame until ½ cup water is left,cover & steam cook on low flame for 10-12 minutes.

-On a platter,add mandi rice,mutton mandi & give coal smoke for 2 minutes.

-Garnish with fried almonds,serve with salad & tomato chutney!

Recipe By: Kanwal Mohsin

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