Mandi

< 1 Hour

Mandi

Ingredients Method

Ingredients

Jasmine Rice Fop

Method

  1. Heat one litre of water in a big pot over high heat.

  2. When the water starts boiling, stir in the meat and cook it removing the foam resulting on top. Stir in the cloves, cinnamon, cardamom, bay, onion, tomato, white pepper, turmeric, salt and black pepper. Stir to combine.

  3. Reserve half of the stock to serve with the mandi later as a soup. Lower the heat, cover the pot and cook for 20-25 minutes.

  4. Meanwhile, pour two cups of water in a big pot over high heat and stir in the rice. When the water starts boiling, lower the heat and add the melted ghee on top of the rice. Cover the pot and cook the rice for 15-20 minutes.

  5. Put the cooked rice in a serving platter and top it with the cooked meat.

  6. Garnish with the roasted nuts and fried onion.

  7. Serve hot with the reserved stock.

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Mandi

< 1 Hour

Ingredients

Method

  1. Heat one litre of water in a big pot over high heat.

  2. When the water starts boiling, stir in the meat and cook it removing the foam resulting on top. Stir in the cloves, cinnamon, cardamom, bay, onion, tomato, white pepper, turmeric, salt and black pepper. Stir to combine.

  3. Reserve half of the stock to serve with the mandi later as a soup. Lower the heat, cover the pot and cook for 20-25 minutes.

  4. Meanwhile, pour two cups of water in a big pot over high heat and stir in the rice. When the water starts boiling, lower the heat and add the melted ghee on top of the rice. Cover the pot and cook the rice for 15-20 minutes.

  5. Put the cooked rice in a serving platter and top it with the cooked meat.

  6. Garnish with the roasted nuts and fried onion.

  7. Serve hot with the reserved stock.