meat mandi | Sofrat hadhramia

💠Ingredients:

🔹(750 grams) of low fat lamb.

🔹One lemon juice.

🔹2 tablespoons of yogurt.

🔹One teaspoon of the following spices for meat: turmeric, salt, black pepper, garlic powder, onion powder, and paprika.

🔹3 tablespoons of vegetable oil.

🔹An onion.

🔹Uncrushed spices, as desired, from: bay leaf, cloves, cardamom, cinnamon, coriander, and anise.

🔹3 cups of long grain rice, or about 750 grams.

🔹Salt.

💠Preparation:

🔹Open small incisions in pieces of meat to get a better flavor after seasoning. 

🔹Put the meat in lemon juice, a tablespoon of salt, and leave it for half an hour. 

🔹Mix the yogurt, with a tablespoon of vegetable oil, and one teaspoon of each of the following spices: turmeric, salt, black pepper, garlic powder, onion powder, and paprika.

🔹Put the mixture on the meat, rub it well with the meat, and leave it for at least half an hour. 

🔹Cut the onion into flakes, and place it in a bowl containing two tablespoons of vegetable oil after heating it.

🔹The onion is stirred, and all kinds of whole spices are added to it: bay leaf, carnation, cardamom, cinnamon, coriander, and anise. 

🔹Stir the spice mixture with the oil well for two minutes.

🔹Add the rice to the pot, and stir with the spices well to combine together. 

🔹Put an amount of boiling water, until the rice is submerged. 

🔹The bowl is covered with tin, and small holes are made with a knife in the tin.

🔹Put the pieces of meat on the tin, add the rest of the marinade mixture, and cover with another piece of tin. 

🔹Put the pot for an hour and a half in the oven. 

🔹Stir the rice well after it is done, and place it in a bowl with pieces of meat.

🔹Rice can be decorated with fried nuts, or raisins, and yogurt or salad can be served with Iraqi meat mandi.

💠Ingredients: 

🔹3 cups of rice. 

🔹A kilo of meat. 

🔹Half a tablespoon of ground black pepper. 

🔹Half a tablespoon of saffron. 

🔹Half a cup of vegetable oil. 

🔹4 cardamom. 

🔹Onion. 

🔹3 tomatoes.

🔹3 potatoes. 

🔹3 zucchini pieces. 

🔹3 carrots. 

🔹Two tablespoons of tomato sauce. 

🔹Salt. 

🔹3 tablespoons of yogurt. 

🔹Maggie's cube. 

🔹Half a teaspoon of black pepper. 

🔹A spoonful of mandi spice. 

🔹2 tablespoons of vegetable oil.

🔹Put the meat after washing it with water, in a saucepan over a low heat. 

🔹Add the onion to the meat without cutting, or by cutting it into quarters only. 

🔹Add 6 cups of water, ( A liter and a half ), to the meat. 

🔹Leave the meat to boil the water for half an hour. 

🔹Add salt and cardamom to the meat, and leave it until it is cooked.

🔹Drain the meat from the broth and place it in another bowl. 

🔹Season the meat with saffron, salt and vegetable oil, and cover with tin, and put in the oven for 20 minutes, until browned. 

🔹Soak the rice in water for half an hour. 

🔹Put the rice in a pot and immerse it in the meat broth, and put it on the fire until it is cooked. 

🔹Wash the vegetables well, cut them into medium-sized pieces, and place them on a tray.

🔹Season the vegetables with spices, sauce, milk, and oil, and cover with tin, and place in the oven for half an hour. 

🔹Pour the rice after it is cooked, and decorate with pieces of meat and vegetables, and nuts can be added to it. 

🔹It is recommended to serve Mandi with cucumber yogurt salad, or yogurt.

💠Ingredients: 

🔹a kilo of meat. 

🔹3 cups of rice. 

🔹Half a cup of vegetable oil. 

🔹A tablespoon of mandi spices. 

🔹Onion, cut into slices. 

🔹A teaspoon of ground cardamom. 

🔹A tablespoon of cardamom grains.

🔹A teaspoon of ground ginger. 

🔹A tablespoon of salt. 

🔹A tablespoon of curry. 

🔹A teaspoon of black pepper. 

🔹A piece of coal. 

💠Preparation: 

🔹Soak the rice in water after washing it well for half an hour. 

🔹Boil the meat with water, and put the onion cut into quarters.

Good

🔹Drain the meat broth and place it in a pot alone, after it is cooked. 

🔹Mix the Mandi spices, ginger, black pepper, curry, cardamom, and salt well, and season the meat with it, then put it in the oven, after covering it with tin foil, to gain a more delicious flavor. 

🔹Drain the rice well.

🔹Put an amount of oil on the fire, add the Mandi spices, salt and ground cardamom and stir well.

🔹Light the coal piece until it becomes an ember, and put it in a tin piece, with a spoonful of vegetable oil, and cover the pot. 

🔹Leave the coal piece for at least 5 minutes, then remove it, put the rice, and add 3 cups of hot water to it. 

🔹To get the flavor of smoked meat, you can use another piece of coal, and put it in a tin piece with a spoonful of vegetable oil after it has been ignited, and then put it in the meat tray after it is cooked, and cover the tray well, and leave it for a few minutes.

🔹The different food colors, especially red and yellow are added to the rice before it is cooked, if there is a desire to have a nicer shape, and it is added in the form of separate lines to distribute the bowls over the rice. 

🔹Almonds, divided into halves, can be stirred in a spoonful of vegetable oil, ghee, or raisins, to decorate the rice with it after it is cooked.

🔹It is preferable to put coal in a bowl of rice and remove it before cooking; this results in smoked seasoning instead of putting it in rice after it is cooked. 

🔹The whole, unground spices are used for rice, while the ground spices are used for the meat. 

🔹Potato is one of the most certified vegetables in Mandi; It can be used in any of the previous methods, by seasoning it and placing it with the meat in the oven.

🔹It is preferable to serve salads alongside meat mandi, especially vegetable salad, cucumber yogurt, or yogurt only. 

🔹Put the rice in a flat bowl, and decorate with pieces of meat and nuts, and a little chopped parsley can be added to the face for decoration.