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Mandi – Arabian Mutton Mandi

A fragrant Arabian rice dish made with tender mutton, aromatic spices, and smoky flavors, cooked together for a rich and comforting meal.
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Prep Time 20 minutes
Cook Time 50 minutes
Marination Time 1 hour
Total Time 2 hours 10 minutes
Course Main Course, Mutton Dishes
Cuisine Arabian
Servings 5 people

Ingredients
  

For Mutton:

  • 1 kg mutton (medium pieces)
  • 2 tbsp ginger-garlic paste
  • 1 tsp turmeric
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 1 tsp mandi masala
  • juice of 1/2 lemon

Whole Spices:

  • 2 bay leaves
  • 4 green cardamoms
  • 4 cloves
  • 1 cinnamon stick
  • 1 tsp cumin seeds

For Rice:

  • 3 cups basmati rice soaked 30 minutes
  • 1 large onion sliced
  • 2 tomatoes chopped
  • 1 green chilli (optional)
  • 4 1/2 cups mutton stock
  • 2 tbsp ghee

Garnish:

  • Fried onions
  • Fried cashews and raisins
  • Fresh coriander

Instructions
 

Marinate mutton:

  • Mix mutton with ginger-garlic paste, turmeric, salt, pepper, mandi masala, and lemon juice.
  • Rest for 30–60 minutes.

Cook mutton:

  • Heat ghee in a pressure cooker.
  • Add whole spices and sauté. Add marinated mutton and cook for 5–7 minutes.
  • Add 1 cup water and pressure cook for 4–5 whistles until tender.
  • Separate the mutton and strain the stock.

Prepare rice:

  • Heat ghee in a large pot.
  • Fry sliced onions until golden.
  • Add tomatoes and cook until soft.
  • Add soaked rice and mix gently.

Cook rice:

  • Pour in measured mutton stock and cook covered on low flame until rice is fluffy.

Layer and steam:

  • Place cooked mutton over the rice.
  • Cover tightly and cook on very low heat for 10–15 minutes.

Add smoky flavour (optional):

  • Place a hot charcoal piece in a small bowl inside the pot.
  • Pour a little ghee over it and cover immediately for 5 minutes to infuse a smoky aroma.

Serve:

  • Garnish with fried onions, cashews, raisins, and fresh coriander.
  • Serve hot with chutney, raita, or salad.

Notes

Pro Tips:
✔ Use mutton stock instead of water for deeper flavour.
✔ Do not overcook rice; keep grains separate.
✔ Dum cooking enhances aroma and taste.
✔ Charcoal smoke gives authentic mandi flavour.
✔ Serve immediately for best texture and aroma.
Keyword mandi