Mandi

Ingredients

• Mutton     -  1 kg  (cut into big pieces)
• Onion     1   big
• Curd     -  1 cup
• Lemon juice     -  1 tbsp
• Ginger garlic paste     - 2 tbsp
• Yellow colour  - a pinch
• Sella basmati rice     -  1 kg
• Boiled water
• Olive oil     -  1 cup  (if you don't have you can also use other cooking oil but olive oil is the best as it enhances the taste of mandi and gift it its unique aroma).   

Mandi dry spices   

• Coriander seeds     -  1 tbsp
• Whole black pepper    -  1 tbsp
• Cumin seeds     - 1 tsp  
• Cinnamon stick  -1 big 
• Cloves -  5-6
• Cardamom     -  3 - 4
• Bay leaves     -  1

Method

Soak sella basmati rice in water. In a cooker, add 1/4 cup olive oil and drop in all the dry spices. Add onion, salt, curd and lemon juice. Stir in the mutton and cook until 3/4 done.(You can pour enough water about 1 cup to cook the mutton). If the cooker is big enough you can cook the rice in it, otherwise take a non stick pan. Boil enough water for cooking the rice (about 1 1/2 cup of water for 1 cup rice). Keep in count the amount of soup in the cooker. Drain the rice and add to the boiling water. Also mix in the mutton along with the soup. Check salt and sprinkle over yellow colour. Pour the other half oil and let the mandi cook on medium flame till all the liquid has evaporated. Fluff out the rice with a big fork or spatula. You can add more of olive oil, greater the taste. Finally fumigate and serve hot with sauce.

FUMIGATION 

Burn 3 pieces of coal and place on a small steel bowl and carefully keep inside the pan. Pour 1 tbs oil or ghee onto the smoking coal and quickly cover with a tight lid so that the smoke doesn't escape out.


Sauce

Ingredients

• Tomato   -   3
• Green Chilly   -  2 
• Garlic    -  2 cloves
• Shallot   -   1

Make a tomato sauce by blending tomatoes, garlic, green chilly and a small piece of shallot(optional).