recipe
Coriander seeds 1 ½ tbs
Cinnamon sticks 6-8
Green cardamom 16-18
Black peppercorns 12-14
Cumin seeds ½ tbs
Cloves 14-16
Dried lemons 3
Nutmeg ½ piece
Saffron strands ½ tsp
Bay leaves 4
Himalayan pink salt 2 ½ tsp or to taste
Turmeric powder ½ tsp
Red chilli powder ½ tsp or to taste
Cooking oil 6-8 tbs
Onion chopped 1 medium
Star anise 1
Ginger garlic paste 1 ½ tbs
Mutton (whole leg) 1.25 kg
Stock cube (optional) 1-2
Onion chopped 1 small
Basmati rice 600g
Water as required
Charcoal for smoke
Almonds (fried)
* In a spice grinder, add coriander seeds, cinnamon sticks, green cardamom, black peppercorns, cumin seeds, cloves, dried lemon, nutmeg, saffron strands, bay leaves and grind well to make a powder.
* Add pink salt, turmeric powder, red chilli powder and grind well. Arabic mandi masala is ready!
* In a large pot, add cooking oil, onion and mix well.
* Add cinnamon sticks, star anise, green cardamom, black peppercorns, and cloves and mix well.
* Add ginger garlic paste, mix well and sauté for 1-2 minutes.
* Add 1 tsp of prepared Arabic mandi masala, pink salt, mix well and cook for a minute.
* Prick mutton leg with the help of fork from both sides.
* In a pot, add mutton leg, water, stock cube, mix well and bring it to boil.
* Remove the scum, flip the leg, cover and cook on low flame until mutton is 90 per cent tender (40-45 minutes).
* Take out mutton leg in a separate tray, set aside and strain stock (approx. 2 and ½ cups) and reserve for later use.
* On the mutton leg, sprinkle 1-2 tsp prepared Arabic mandi masala and cooking oil on both sides and rub evenly.
* In preheated oven, grill mutton leg at 180°C for 10 minutes (on both grills).
* In a bowl, add rice, water, wash thoroughly and soak for 30 minutes then strain soaked rice and set aside.
* In a pot, add cooking oil, cloves, green cardamom, bay leaves, dried lemons, onion and sauté until light golden.
* Add rice, 2 tsp prepared Arabic mandi masala and mix well.
* Add reserved mutton stock (2 and ½ cups and mix well).
* Add pink salt (adjust salt if required) and mix well, bring it to boil and cook on medium flame until ½ cup water is left, cover and steam cook on low flame for 10-12 minutes.
* On a platter, add mandi rice, mutton mandi and give coal smoke for 2 minutes.
* Garnish with fried almonds, serve with salad and tomato chutney!
Courtesy: Food Fusion Recipe by: Kanwal Mohsin