Arabic Mandi (Mandi Laham & Mandi Dajaj)
For Rice
For Mutton Broth (Mandi Laham)
For Chicken Broth (Mandi Dajaj - Optional)
For Rice Cooking
For Tomato Sauce (Salsa)
For Green Chili Paste
For Yogurt Sauce (Raita)
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Soak the Rice
Wash 1 kilogram (5 cups) of Sella basmati rice thoroughly. Soak Sella basmati rice for . If using regular basmati rice, soak for .
Prepare Mutton Broth
Heat 1/4 cup of oil in a large pot. Add 8-10 black peppercorns, 8-10 cloves, 1 black cardamom, 6-7 green cardamoms, and 1 cinnamon stick. briefly. Add 1 big sliced onion and until it turns a light golden brown color. Add 2 kilograms of mutton (leg and shoulder mix, cut into big pieces) and on high flame until the meat changes its color to golden brown. Add 3 liters of water (or as required to cover the meat), 1 full bulb of whole garlic, a 1-2 inch piece of ginger, and 7 teaspoons of salt (5 for rice + 2 for meat). Bring to a boil, then remove any scum that rises to the surface. Cover and cook on low flame for until the mutton is very tender. Add more water during cooking if required to ensure you have 10 cups of broth at the end. Strain the broth, remove the mutton pieces, and set both aside.
Prepare Chicken Broth (Optional for Chicken Mandi)
Heat 1/4 cup of oil in a large pot. Add 8-10 black peppercorns, 8-10 cloves, 1 black cardamom, 6-7 green cardamoms, and 1 cinnamon stick. briefly. Add 1 big sliced onion and until it turns a light golden brown color. Add 1.25 kilograms of chicken (with skin, cut into 8 pieces) and on high flame until the chicken changes its color to golden brown. Add 2 liters of water (or as required), 1 full bulb of whole garlic, a 1-2 inch piece of ginger, and 6 1/2 teaspoons of salt (5 for rice + 1 1/2 for chicken). Bring to a boil, then remove any scum. Cover and cook on low flame for until the chicken is tender. Strain the broth, remove the chicken pieces, and set both aside. (Note: This chicken broth can be served as a soup if you are cooking the rice with mutton broth).
Cook the Rice
In a large, open pot, heat 1/4 cup of oil. Add 8-10 black peppercorns, 8-10 cloves, 2 black cardamoms, 7-8 green cardamoms, and 1 cinnamon stick. briefly. Add 1 medium-sized sliced onion and until it turns a light golden brown color. Add 10 cups of the prepared mutton broth, 2-3 bay leaves, and 2 black dry lemons (optional). Bring the broth to a rolling boil. Add the soaked rice. Cook on high flame without covering the pot or stirring repeatedly until the water completely dries out. Once the water has dried, cover the pot and keep it on very low flame (dum) for .
Fry Mutton Pieces
Heat a small amount of oil in a large frying pan. Add the cooked mutton pieces. Fry on high flame for on each side until they get a nice golden color. Remove and keep aside.
Fry Chicken Pieces
Dissolve a small amount of red/orange food color in water. Pour this over the cooked chicken pieces and mix well to coat. Heat a small amount of oil in a large frying pan. Add the colored chicken pieces. Fry on high flame for on each side until they get a nice golden color. Remove and keep aside.
Assemble and Final Dum
After of dum, gently mix the rice in the pot. Place the fried mutton pieces on one side of the rice and the fried chicken pieces on the other side. Cover the pot with aluminum foil and then with a lid. Keep on very low flame (dum) for another .
Prepare Tomato Sauce (Salsa)
In a blender, combine 3 large chopped tomatoes (or 2 cups), 1 tablespoon of garlic (or 4-5 cloves), 4 green chilies (or to taste), and 1/4 cup of fresh coriander. Grind on mode to achieve a coarsely ground, chunky texture. Do not add water. Transfer to a bowl and mix in 1 1/2 teaspoons of salt (or to taste).
Prepare Green Chili Paste
In a small grinder, add 20-25 spicy green chilies (or as desired) and 2 tablespoons of water (or as required). Grind to make a thick paste. No need to add salt.
Prepare Yogurt Sauce (Raita)
In a small grinder, combine 1/2 cup of fresh coriander, 1/4 cup of mint leaves, 2 green chilies, 2 cloves of garlic, and 1-2 tablespoons of water. Grind to make a paste. In a bowl, beat 1 cup of yogurt until smooth. Add the prepared green paste, 1 teaspoon of salt (or to taste), and 1/2 teaspoon of roasted cumin powder to the yogurt. Mix everything well until combined.
Serve Mandi
After the final dum, carefully open the pot. Transfer the Arabic Mandi (rice with mutton and chicken) to a large serving platter. Serve hot with the prepared tomato sauce, green chili paste, yogurt raita, sliced onions, and fresh green chilies.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
Variations
Simple ways to adapt this recipe.
- You can use regular basmatiIngredient swap
You can use regular basmati rice instead of Sella basmati rice, adjusting soaking time.
- You can use dry yellowIngredient swap
You can use dry yellow lemons instead of black dry lemons.
- The chicken broth can be
The chicken broth can be served as a soup if not used for cooking rice.
Helpful Tips
Small details that can improve the final result.
Your Notes
Save your personal tweaks, substitutions and cooking adjustments.
Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
Included when you print this recipe.
You might also like
Other recipes in the same cuisine, meal type, or style — ready to cook whenever you are.
Meat Ball Curry – North Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Chicken Curry – Indian Style
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Medium
Chicken Curry – Easy & Tasty
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 5 min
Difficulty Level
Easy
Country Chicken Fry & Gravy | Nattu Kozhi Varuval & Kuzhambu
Cuisine
Indian · South Indian
Prep + Cook Time
1 hr 10 min
Difficulty Level
Medium
Paneer Masala - Restaurant/Dhaba Style
Cuisine
Indian · North Indian
Prep + Cook Time
55 Minutes
Difficulty Level
Medium
Chole Masala - Quick & Easy Chickpea Curry
Cuisine
Indian · North Indian
Prep + Cook Time
45 Minutes
Difficulty Level
Comments (0)
Sign in to leave a comment on this recipe.
Loading comments...