WHAT IS MANDI || MANDI RECIPE

 WHAT IS MANDI || MANDI RECIPE

Yemen's Hadhramaut is the birthplace of the traditional dish mandi (Arabic: مندي). mostly composed of rice and meat grilled in a pit with a unique spice combination. It is well-liked and frequently eaten throughout the Arabian Peninsula, particularly among Yemenis. In fact, it is regarded as a staple food in many localities. Egypt, the Levant, Turkey, Southeast Asia, and India are other places it can be found.

also read: WHAT IS BIRYANI|| BIRYANI RECIPE (foodeeslife.blogspot.com)

Meanings of Mandi:

The Arabic word "nada," which means "dew," is the source of the name "mandi," which describes the meat's moist, "dewy" quality.

Techniques of Mandi:

Rice, meat (chicken, goat, lamb, or camel), and a blend of spices known as hawaij were the customary ingredients of mandi. The meat is cooked in a tannour, which is the primary method that sets mandi apart from other meat meals. The samer, or gadha, is a type of dry wood that is burned in a tandoor to produce heat and charcoal.

After the meat has been cooked through by boiling it with whole spices, the basmati rice at the bottom of the tandoor is cooked using the spiced liquid. Within the tandoor, the meat is suspended above the rice and away from the charcoal. Following that, clay is used to seal the entire tandoor for a maximum of eight hours.

RECIPE OF MANDI:

Ingredients: 

• 5 kg of complete mutton pieces
• Two tablespoons of salt
• 5–6 Lemon Juice
• One tablespoon of saffron
• 1/2 cup oil 
•  2 kg of basmati rice
•  water as needed.

Ingredients for steaming:

• One tablespoon Sounf.
• one tablespoon Zeera.
• 4-5 Pieces;  Jaifel Jawetry
• 1 tablespoon bari elaichi crushed. 
• One teaspoon Laung 
• One teaspoon Green Elaichi
• Elaichi crushed 4-5 Star, 
• 2-3 Karri patta.
• One tablespoon of White Pepper 
•  A few mints, fresh

Add-ons:

• Almond Half Cup.
• 1/3 Cup Kishmish. 
• 1/3 Cup Kaju. 
• 1/3 Cup Carrot grater.
• 1/4 cup of oil for frying.

Ingredients for Tomato sauce:

• Four to five tomatoes. 
• some green coriander. 
• Six Green Chilli.
• Half a teaspoon of salt.
• One-fourth cup water.
• Three tablespoons of liquid milk.
• Half a teaspoon of yellow food coloring.

Cooking instructions:

• Wash the mutton.
• In 1/3 cup water, add the saffron and stir.
• Use saffron water to lightly coat the mutton chunks.
•  Add one tablespoon of salt and the lemon juice, cover, and refrigerate for the entire night.
•  Add water to the pan based on the amount of mutton and add the spices to steam.
• To ensure that the mutton is cooked through, place the pieces in the steamer, cover them completely with foil paper, and steam for 2:30 to 3 hours on medium heat.
• In a blender, combine the tomato, green chili, coriander leaves, and salt to form a paste.
•  Half a cup of oil is heated in a pan, and the dried fruits are fried until golden and then placed individually onto a platter.
• Once the mutton is thoroughly cooked, remove it from the steamer and place it in a different pan, covering it.
• Pour in one lemon juice and boil two to three cups of water, depending on how much rice is in the pan. To improve the flavor of the spices in the rice, strain and add the Mutton Steam Spices.
• If salt is needed, add it first, followed by the yellow food coloring.
• Once the rice is boiling, place it in a strainer.
• Put the rice and mutton together now. First, fill the first tray with rice, then add the mutton chunks and dry fruits on top.
• Top with all the ingredients, garnish with lemon slices and green chilies, and serve with tomato sauce.
• Savor delectable traditional and Arabic cuisine.