Lamb Shank Mandi Recipe || Easy and Delicious Arabian Rice dish || Mandi Recipe - RKC

lamb shanks

🥗Healthier: chicken thighs

💰Cheaper: beef shanks

Chicken is lower in fat, while beef is often less expensive.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa adds protein, while long-grain rice is more affordable.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

saffron

💰Cheaper: turmeric

Turmeric gives color and flavor at a lower cost.

Welcome to Rihana's kitchen corner; today I'm sharing the lamb shanks mandi recipe.

Prepare the marinade by mixing 1 tbsp cinnamon powder, 1 tbsp paprika powder, 2 tbsp cumin powder, 2 tbsp coriander powder, 1 tsp turmeric powder, 1 tsp black pepper powder, 1 tsp ground cloves, 1 tsp ground cardamom, 2 tbsp ginger garlic paste, 2 tbsp tomato paste, 2 tbsp olive oil, 1 tbsp white vinegar, 1 tbsp lemon juice, and salt until well combined.

This marinade is good for 6-8 pieces; I'm using 6 cleaned lamb shanks.

Apply the marinade over the lamb shanks, ensuring they are well coated.

Let the marinated lamb shanks rest for 1 hour in the refrigerator.

Add 1 and 1/2 cups of water to the Instant Pot and place the marinated lamb shanks on the trivet.

Place the trivet in the Instant Pot and pressure cook for 45 minutes, ensuring the valve is in the sealing position.

Once the pressure is fully released, open the Instant Pot and remove the lamb shanks, covering them to keep warm.

Heat a large pot and add 2 tbsp olive oil, 2 small cinnamon sticks, 2 bay leaves, 1 dry lemon, and 4 green cardamoms; sauté for 1 minute.

Add sliced onions and sauté until they become translucent.

Add 4 cups of washed and drained basmati rice and roast the rice for 2 minutes.

Add 8 cups of stock plus water (1:2 ratio) and adjust the salt; cover and cook for 15 minutes on medium heat.

After 15 minutes, open the cover and fluff the rice; place the meat back on top and let it cook for another 5 minutes on low heat.

Prepare the tomato chutney by adding 2 tomatoes, 2 garlic cloves, 3 green chilies, and a handful of coriander leaves in a food processor along with 1 tsp cumin powder and salt; blend a couple of times until ready.

Once the rice is ready, transfer it to a serving dish, place the meat on top, and garnish with some roasted nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens