Mandhi Spiced Rice and Meat
Ingredients
- 2 tablespoons rose water
- 1/2 teaspoon saffron
- 3 cups basmati rice
- 1 tablespoon curry powder
- 2 teaspoons mixed spices
- 1 teaspoon cardamom
- 1/2 teaspoon ground chili
- 1 teaspoon turmeric
- 1 kilogram meat
- 1 onion
- 6 cardamom pods
- 6 cloves
- 6 black peppercorns
- 1 cinnamon stick
- 2 bay leaves
- 1 tablespoon salt
- 1/2 cup corn oil
- 2 garlic cloves
- 1 tablespoon ginger
- 1 onion
- 1 green bell pepper
- 1 piece coal
Preparation
Soak the saffron in rose water.
Wash the rice and soak it for 30 minutes.
In a small bowl, mix the curry spices, mixed spices, cardamom, chili, and turmeric, stir well and set aside.
In a pot, place the meat and cover with water, bring to a boil and remove scum. Add onion, cardamom pods, cloves, peppercorns, cinnamon, bay leaves, and salt, cook on medium heat until meat is tender. Strain the meat and keep the broth hot. You should have 4 cups of broth.
In a pot, heat 3 tablespoons of oil, add garlic, ginger, and onion, stir until wilted, then add half of the spice mixture, stir to combine and wilt slightly. Add the meat and stir well. Remove from heat.
Drain the rice from soaking water, add the remaining spices, and stir to mix.
In a pot, place about a quarter of the spiced rice, add the meat mixture and spread evenly, then add the remaining rice on top, level the surface.
Gently add the broth and the remaining oil, place the pot on high heat to boil strongly, then reduce heat, cover, and cook for 30 minutes until rice is done.
Drizzle the saffron and rose water mixture over the Mandhi.
For smoking the Mandhi, be careful with safety during this step. Place a piece of coal over a small fire and let it become ember. Make a well in the center of the rice, place a piece of aluminum foil in the well, add a few drops of oil, then place the hot coal on it, cover the pot immediately to trap the smoke. Remove the coal after a few minutes and serve the Mandhi.
