Arabic Laham Mandi Recipe | Dawat | Abida Baloch | Arabic Food

Method:
For the mandi spice mix: Grind to a smooth powder. Remove in a bowl and Mix well and set aside.

For the chicken mandi: Marinate mutton with all spices of mandi spice, roasted mandi masala and oil for 30 minutes. Heat oil in a non-stick saucepan and fry the mutton high heat for 5 minutes until all juices are sealed. Reduce the flame, add hot water, place the lid and cook until mutton is fully done. Reserve the stock.

To cook mandi rice: Wash 2 cups of basmati rice thoroughly. Add 1 teaspoon turmeric powder to the washed rice and soak in water for 1 hour. Turmeric is added to give a golden color to the rice grain. Discard the turmeric water gently from the rice. Then heat oil in a large saucepan and add cumin, 1 small piece of cinnamon stick, cardamom, cloves, and bay leaves. Then add 1 medium onion sliced and fry till soft. Now add green chilies, 2 tablespoon mandi spice mix, ginger garlic and 1 teaspoon salt, Stir well for 3 minutes on high heat. Then add stock and soaked rice. Stir gently, cover, and cook until the rice is well cooked and all water has dried. Once the rice is cooked, place mandi on the rice in the same saucepan. Place a small bowl with hot burning charcoal. Pour 1 teaspoon clarified butter over the coal and place the lid tightly. Fumigate the mandi rice and chicken for 15 to 20 minutes. Now place the mandi rice on a large serving dish, garnish with fried onion, fried green chilies. Place mutton pieces on the rice and serve hot
For The Chutney: Roughly grind together chopped garlic, chopped green chilies, onion, and tomato. It should not be a smooth paste but leave it slightly chunky. Grind in the ‘pulse’ mode. Remove in a bowl and add salt and chopped fresh coriander.

Method:
In a bowl, add all the ingredients. Adjust the salt and chaat masala to suit your taste and serve.