Rice with Mandi Lamb 😍

Mandi Kambing or Laham or Lamb

Why was the dish called Mandi Lamb ( Kambing) with this name? 🤔😍
Mandi, 🍛 a Yemeni food that became famous and spread in all parts of the Arab world 🗺 The reason for the name of the mandi ⁉️ dates back to the word (dew) in relation to the 🤤 dew texture of the meat placed with rice 🍚 in this dish.

The idea of Mandi is for the meat to be cooked 🍖 with the low heat on the hot coals 🌋 and for the fat to dry out on the meat and what follows from below from the rice or something else, and this greasy dew made the dish called Mandi 😎.

 

How to make Mandi kambing?

The method of making meat mandi with the same taste of meat that melts in the mouth, as well as rice with the coloered settlement, neither too soft nor dry.

Meat Mandi, especially lamb meat, is famous in the Gulf countries and is considered one of the popular dishes in circulation and is frequently eaten on occasions such as weddings, holidays, and family gatherings, Also Bunnah resto

and it is a delicious meal Mandi can be made with chicken as well, or with beef or camel, but in today’s recipe, we present to you how to make meat mandi in the oven using lamb or lamb in detail.

Meat Mandi Ingredients

  • Lamb meat from the thigh or shoulder or as desired and available.
  • Saffron powder or saffron yolk (can be replaced with turmeric).
  • Teaspoon salt.teaspoon black pepper.
  • Lurpak butter spoon.
  • Medium onion cut into small cubes.
  • A chopped tomato.
  • Cinnamon wood.
  • laurel paper.
  • Two cloves.
  • Two Hills.
  • Two red hot peppers, optional.
  • 3 cups of basmati rice, washed and soaked.
  • 4 cups of lukewarm water.
  • Several cloves of garlic.

 

Season the pieces of meat with salt, pepper and little saffron, then leave them aside for several hours.
In a pot on the fire, put a cube of butter until it melts, then put an onion cut into small cubes and stir it until it turns yellow.
Add chopped tomato, stirring.
Put salt, pepper, cinnamon, cloves, cardamom, bay leaf and two red hot peppers to taste.
Put the amount of water “4 cups” so that it is lukewarm and not boiling.

Cover the pot with a layer of tin foil and make several holes in it in separate places.

Arrange the meatballs on tin foil, then put some healthy garlic cloves with them.

Put a layer of parchment paper on the meat and then another layer of tin to cover it well.

Read also: Rice and meat with pressure, with the taste of Mandi, in the easiest, step-by-step way

The pot enters the oven at a temperature of 200 ° C from the bottom for two to three hours, depending on the maturity of the meat.

Remove the tin foil from the top and place the meat under the grill to brown.

We remove all the familiarity and put the pieces of meat directly on the rice.

Mandi Lamb
Mandi Lamb 1/4 dompa

then put a glowing piece of coal in tin foil with a spoon of oil on it to take the taste and flavor of the barbecue, then cover the pot and leave it for several minutes until it acquires the flavor of the bunnah resto.

We serve it hot.

Enjoy it

Biryani: The Most Lovable and Famous Dish

Biryani is the National dish of India, as everyone loves it unanimously in the country. Not just in India, this evergreen classic dish is even popular in different parts of the world, including Jogja.

The mention of biryani can make you hungry at any time – no matter it is morning, noon, or night. For those who cannot live without rice, biryani is a heavenly word. There are various types of biryani, depending on local and hyper-local variations and different cooking styles of people from different regions.

The delicious blend of biryani rice and complex flavours of spices gives a unique aroma to this Indian cuisine. If you’ve ever tasted biryani, you know what the hype is all about. After all, there’s no other dish in the world as royal and richly flavoured as biryani.

What is Biryani?

Biryani is a tasty mixed rice dish that can be enjoyed alone or combined with any Indian curry to enhance its flavour. Biryani is famous throughout the Indian subcontinent and its diaspora.

Preparing biryani masala and cooking this semi-cooked rich dish takes practice and time to make. But the effort put in to make this Indian recipe is worth it.

When the long-grained rice is flavoured with Indian spices.

like saffron, bay leaf, cloves, garam masala, etc. and layered with chicken, lamb, vegetables, or fish dishes with thick gravy, its taste is simply mind-blowing, and cannot be compared to any other recipe in the world.

Who Invented Biryani?

Biryani is known to be invented by Muslims of the Indian subcontinent. However, it came to India very late.
Biryani is derived from the Persian word “Birian” which means “fried before cooking” and “Birinj” that’s the Persian word for rice.

Biryani Shrimp
Biryani Shrimp

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Kadhi Chawal Recipe

Kadhi chawal is a universal favorite for all North Indians. This Indian yogurt curry with rice is prepared by putting fried fritters in yogurt-based curry. The deep-fried pakodas submerged in thick creamy yogurt curry make the experience unparallel. It is a recipe loved by almost everyone but made differently in every household. The kadhi is creamy and finger-licking delicious. It is accompanied by crunchy pakoras.

Kadhi Chawal

Kadhi chawal is sour dahi kadhi prepared with curd, besan, masalas and given a tadka of dried red chilly and served with besan pakodas. It is mildly spiced. Goes very well salad, roti and any sabzi.
SERVINGS4
KEYWORD : Authentic Punjabi Dhaba Style Kadhi, Easy Kadi Recipe

Ingredients for Kadhi:

  • 1 1/2 cup Sour Curd
  • 2 tblsp Besan (gramflour)
  • 1/2 cup Water
  • 1/2 tsp Turmeric Powder (Haldi)
  • 1/4 tsp Fenugreek Seed
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 – 2 Green Chillies ( slit lengthwise)
  • Salt to taste

Ingredients for pakodas

  • 2/3 cup gram flour
  • 1 tsp chili powder
  • 1/2 tsp baking soda
  • 1 onion (finely chopped)
  • 1 tsp green chili paste
  • 2 tbsp coriander leaves (finely chopped)
  • Salt to taste
  • Oil for deep frying

Method for making pakoras

  1. Take a mixing bowl; add gram flour along with chili powder, salt, baking soda, onions, green chili paste and coriander leaves.
  2. Add water little by little so that it can form a thick batter of dropping consistency.
  3. Heat oil in a kadai for deep frying, drop spoonful of the batter into it in small ball shapes. Keep turning them occasionally. Fry them until golden brown in color. Fry the pakoras in small batches. Drain them on kitchen paper to remove out the excess oil.

 

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