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
Ingredients:
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
Directions:
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!
