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  1. Mutton or chicken with bone- 750 gm
  2. Basmati Rice- 500 gm
  3. Oil- 100 gm
  4. Shazeera- 1 tsp
  5. Green Elaich- 10
  6. Garlic ginger paste- 2 tsp
  7. Turmeric powder- ¼ tsp
  8. Salt- 2 tsp (1 tsp for rice and 1 tsp for mutton)
  9. Red chili powder- ½ tsp
  10. Coriander leaves- 1 cup
  11. Cashew nuts- 100 gm (optional)


  • Wash rice and soak in water by adding salt for half hour.
  • Keep a vessel on stove, pour oil and fry cashew nuts until it turns light golden. Take cashew nuts from oil and keep aside.
  • Now to the same oil add Shazira, green elaichi, and fry till shazira turns golden. Put off the flame.
  • When oil cools a little put on the flame and add mutton/chicken, garlic ginger paste, turmeric powder, salt, red chili powder. Fry this until water of mutton dries completely.
  • Now add water (1 litre) and cook till meat turns tender.
  • When meat becomes tender water will be left.
  • Now add coriander and set low flame and cook for 10- 15 mins then put off the flame. Take out only mutton pieces from it and keep it in a plate.
  • Then pass the remaining soup through the mesh. Through away what you get in mesh and keep the soup aside.
  • Keep rice on stove and cook for 2 mins after it has come to boil.
  • Drain water from rice.
  • Now spread the soup which was kept aside all over rice. Also place the mutton pieces over rice. And cover the vessel with lid and keep it on stove. Keep this on high flame for 2 mins. Then set on low flame for 15 mins. Put off the flame.
  • Mandi is now ready.
  • Take it in a serving plate and garnish with the fried cashew nuts.

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