How to make meat mandi in a barrel

Mandi in barrel

Ingredients

• Two kilograms of meat, cut into medium-sized pieces.
• A tablespoon of meat spices.
• A teaspoon of turmeric.
• A tablespoon of ground cardamom.
• A tablespoon of cumin.
• A teaspoon of saffron.
• Three cups of yogurt.
• Salt, to taste-.

Rice seasoning ingredients:

• Four cups of basmati rice.
• Three pods of hot pepper.
• Small spoon of salt.
• A tablespoon of tomato sauce.
• A tablespoon of mixed spices.
• A large finely chopped onion.
• A teaspoon of turmeric.
• liters of boiling water.
• A quarter cup of raisins.
• A quarter cup of vegetable corn oil.

How to prepare

• Place the turmeric, ground cardamom, salt, saffron and yogurt in a deep bowl, then stir the ingredients together until mixed.
• Place the meat pieces in the marinade bowl, then stir them well until they are covered on all sides.
• Place the meat in the refrigerator for half an hour.

Preparing rice:

• Wash the rice well and soak it for twenty minutes.
• Place the oil in a deep pot over medium heat.
• Add the onions and stir them with the oil until they soften and turn golden, then add the tomato sauce, turmeric, salt and mixed spices, and stir the ingredients together.
• Add the rice to the pot, stir the rice with the spices, then pour boiling water over it.
• Add the hot pepper and raisins, then put it in the electric kettle or in the ground hole.
• Place the meat in the barrel rack, then place it over the rice pot until it is cooked over the heat of the steam.
• Leave the mandi to simmer for an hour and a half.
• Remove the meat rack from the barrel and set it aside.
• Take the pot of rice out of the barrel, pour the rice into a wide dish, and place the meat pieces on it.
• Decorate the mandi with tomato slices, lemon and toasted almonds, then serve it to eat.

Soggy meat

the ingredients

• Two cups of basmati rice.
• One kilogram of lean meat, cut
• Half a teaspoon of saffron.
• Two tablespoons of rose water.
• Two chopped onions.
• Half a teaspoon of fine cumin.
• A small stick of cinnamon.
• Two tablespoons of corn oil.
• Ten grains of fine black pepper.
• Six cardamom pods.
• a tablespoon of salt.

Rice cooking ingredients:

• A quarter cup of corn oil.
• a tablespoon of salt.

How to prepare

• Wash and soak the rice.
• Put saffron in rose water.
• Place the oil, onions and meat in a wide pot and stir until browned, then add cardamom, pepper, cinnamon, salt, cumin and six cups of water, cover the meat and leave it for an hour or until it is cooked.
• Filter the broth, take out the meat, set it aside, then add water.
• Turn the oven on at 200 degrees Celsius, place the meat in a tray and grill it for ten minutes.
• Heat the coal until it becomes an ember.
• Heat the oil, add the rice and stir it until it is mixed with the oil, then add the broth and salt and put it on a strong fire until the rice absorbs the broth, then distribute the saffron over the rice.
• Take a piece of aluminum foil and make a cavity in the surface of the rice, put the aluminum in it, and put a teaspoon of oil inside it, then distribute the meat over the surface of the rice.
• He took the ember, then dropped it into the aluminum, quickly closed the pot, and left it on low heat for thirty minutes until the rice was cooked.
• Take out the meat, stir the rice to distribute the saffron, place it in a serving dish, and distribute the meat over it.