Mandi Recipe | Original Yemeni Recipe in Mutton and Chicken by Mayela's Kitchen

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier alternative with more protein.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika can provide similar flavor without the smoke.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water is cost-effective.

Make cuts on the mutton leg, 4 cuts on each side, not too deep.

In a pressure cooker, add the mutton leg, 1 tbsp salt, 1.5 tbsp turmeric powder, and 4 glasses of water.

Cook on medium flame in the pressure cooker.

Saute the spices: 1.5 tbsp whole black pepper powder, 2 tbsp dry coriander powder, 1 tsp Kashmiri red chili powder, 1.5 tbsp red chili powder, 2 tbsp salt, 1 tbsp brown sugar, 6-7 round peppers, 6 pcs cloves, 1 piece cinnamon, and 2 tbsp cumin in a fry pan and grind them to pulverize.

Add a pinch of red food color to the spices.

Marinate the chicken with the prepared spices, ensuring to coat it well.

Add 2-3 tbsp cooking oil to the marinated chicken and mix well.

Bake the chicken in a preheated oven at 180 degrees Celsius for 15-20 minutes, flipping halfway through.

Check the mutton leg in the pressure cooker after cooking, ensuring it's well cooked.

Boil water in a cooking kettle and add rice without salt.

After 15-20 minutes, strain the rice and rinse with cold water, then with hot water.

Grease a large dish with oil and place the mutton leg on one side and the baked chicken on the other.

In a pan, heat 3-4 tbsp cooking oil, add sliced onions, and fry until golden.

Add sliced carrots, bell peppers, and lemons to the same oil and lightly sauté.

Prepare a blend of spices: 1 tsp chicken tikka masala, 1 tsp biriyani masala, 1 tsp salt, 1 tbsp red food color.

Layer the rice in a cooking pot, add the gravy from the mutton leg, and the spice blend in lines.

Spread fried onions and sautéed vegetables over the rice.

Cover and steam cook on low flame for 5-10 minutes until smoke comes out.

In a pan, melt 1.5 tsp butter and sauté the almonds and raisins until golden.

Mix the rice gently to avoid breaking the grains, adding 2-3 tbsp cooking oil.

Serve the rice in a medium-sized dish, placing the mutton leg and chicken on top, garnishing with roasted almonds, raisins, sliced tomatoes, onions, cucumbers, and fresh coriander.

Cooking Techniques

Equipment Needed

Spice Level: