Ingredients for Mandi Masala
8 to 10 Cloves / Lavang
1 table spoon Fennel Seeds / Badi Sauf
1 table spoon Cumin Seeds / Jeera
1 Big Cardamom / Badi Elaichi
12 Small Cardamom / Choti Elaichi
1 table spoon Whole Coriander seeds / Akka Dhaniya
1 table spoon Black pepper / Kali mirch
¼ piece Nutmeg crushed / Jaifal
4 to 5 piece Cinnamon stick / Dar chini
Ingredients for Mutton Stock
2 table spoon Cooking Oil / Tel
1 Chopped Onion / Pyaaz
½ kg Mutton / Gosht
1 tea spoon Salt / Namak (or as per your taste)
½ quantity of Mandi Masala (which we have prepared)
1 & ½ table spoon Ginger – Garlic paste / Adrak – Lassan paste
4 Glass water / Pani
Ingredients for Mandi Rice
½ kg Basmati Rice (Soaked in water for 30 minutes)
2 table spoon Cooking Oil / Tel
1 table spoon Pure Ghee
5 to 6 Almonds (Cut from its middle to make it 2 part) / Badam
5 to 6 Cashew (Cut from its middle to make it 2 part) / Kaju
1 Chopped Onion / Pyaaz
1 table spoon Ginger-Garlic & Green Chilli paste / Adrak-Lassan aur
Hari mirch paste
3 to 4 Green Chilli (or as per your taste) / Hari Mirch
1 tea spoon Salt (or as per your taste) / Namak
½ quantity of Mandi Masala (which we have prepared)
1 pinch Saffron / Zafran (Soaked in 2 table spoon luke warm water for 10
minutes)
1 small Charcoal & few drops of cooking oil for smoke
Preparation for Mandi Masala
· Take a
mixer Jar add in it Cloves (Lavang), Fennel seeds (Badi Sauf), Cumin seeds
(Jeera), Big & Small Cardamom (Badi aur Choti elaichi), Whole Coriander
seeds (Akka Dhaniya), Black pepper (Kali mirch), Nutmeg crushed (Jaifal) &
Cinnamon stick (Dar Chini) grind it well to make smooth powder & keep its
aside for further usage to prepare Mutton Mandi.
Preparation for Mutton Stock
· Take a
pressure cooker add in it Cooking oil (Tel), Chopped Onion (Pyaaz) Sauté on
high flame for around 5 minutes or till onion turns soft & slightly turns
light brown in colour ster continuously to avoid burning.
· Once the
onion turns soft add in it Mutton (Gosht) pieces, Salt (Namak), ½ quantity of
Mandi masala power which we have prepared & Ginger – Garlic paste (Adrak –
Lassan paste) roast on high flame for 2 to 3 minutes make sure to ster
continuously to avoid burning.
· After 2 to
3 minutes once mutton have been combined well with the added spices add in it 4
glass of Water (Pani) & mix it well to combine & cover with pressure
cooker lid to pressure cook on high flame till 3 whistle.
· After the
3rd whistle low down the flame & continue pressure cooking for
around 15 to 20 minutes till mutton turns tender.
· Switch off
the flame after 15 to 20 minutes & let the cooker rest for few minutes till
its pressure turns to normal than open the cooker lid & remove all the
mutton pieces & keep it aside.
· Also
remove the entire mutton stock left out in the cooker & keep it aside for
further use of Mutton Mandi preparation.
Preparation for Mandi Rice
· Take
Basmati rice wash it well & rinse it & let it soak in water for 30
minutes.
· Take a
vessel turn the flame on high add in it Cooking oil (Tel), Pure Ghee, Almonds
(Badam) & Cashew (Kaju) saute it for around 1 minutes till its turns light
brown in colour once done remove it & keep it aside.
· Then add
cooked mutton piece in the same vessel saute it around 1 to 2 minutes on high
flame once done remove all pieces & keep it aside.
· Then add
in the same vessel Onion (Pyaaz) saute the onion for 2 to 3 minutes on high
flame ster continuously to avoid burning.
· Then add
in it Ginger-Garlic & Green Chilli paste (Adrak-Lassan aur Hari mirch
paste), Green Chilli (as per your taste) (Hari Mirch), Salt (Namak) as per your
taste & ½ quantity of Mandi Masala (which we have prepared) & mix it
well to combine for around 1 minute.
· Then add
in it the left over mutton stock with we have kept aside mix it well to combine
& turn the flame on high to bring it to boil.
· Once it
has started boiling add in it soaked Basmati rice gently & mix it well
gently to combine & keep the stove on high flame to bring it to boil &
dry off the excess water.
· By the
time rice gets boiled place a small charcoal to burn aside for smoke.
· Once the
rice water starts drying cover lid & low down the flame to cook the rice
till steam appears.
· Once you
can see the steam uncover lid & gently mix rice up side down.
· Sprinkle
Saffron (Zafran) water on rice & place our cooked mutton pieces around the
vessel edges & place a small bowl in he rice centre add in it burning
charcoal but few drops of cooking oil on the charcoal & cover lid & let
it cook on low flame for around 7 to 10 minutes.
· Uncover it
remove charcoal garnish with our fried Almonds & Cashew (Badam aur Kaju).
· Done ready
to serve yummy Mutton Mandi.