Saudi Style Laham Mandi at Home

Ingredients

• 2 kg bone-in mutton shoulder and ribs (dasti and pasli, cut into large pieces with fat)
• 0.5 cup oil (for frying onions)
• 2 onions (chopped)
• 2 tbsp ginger garlic paste
• 2 bay leaves
• 7 black peppercorns (6-7 pieces)
• 6 cloves (5-6 pieces)
• 8 green cardamoms (7-8 pieces)
• 2 black cardamoms
• 2 cinnamon sticks
• 1 tsp turmeric
• 1 tbsp cumin powder
• 2 tbsp coriander powder
• 1 tsp black pepper (powdered)
• salt (to taste)
• 4 cup basmati rice (soaked for 30 minutes)
• 7 cup water (for pressure cooking)
• 2 tbsp butter (melted, for glaze)
• 4 tbsp milk (warm, for glaze)
• saffron (a pinch)
• orange or yellow food color (a pinch, optional)

Steps

1. 1

   Heat ½ cup oil in a pressure cooker over medium-high heat.

2. 2

   Add the chopped onions and fry until they are golden brown.

3. 3

   Add the whole spices: 2 bay leaves, 6–7 black peppercorns, 5–6 cloves, 7–8 green cardamoms, 2 black cardamoms, and 2 cinnamon sticks. Sauté for 30 seconds until fragrant.

4. 4

   Add 2 tbsp ginger garlic paste and cook until the raw smell disappears and it becomes fragrant.

5. 5

   Add the 2 kg mutton pieces, 1 tsp turmeric, 1 tbsp cumin powder, 2 tbsp coriander powder, 1 tsp black pepper, and salt to taste. Sauté on high heat to sear the meat.

6. 6

   Pour in 7 cups of water, close the pressure cooker lid, and cook for 40–45 minutes after the first whistle, or until the meat is tender.

7. 7

   Strain the yakhni (stock), separating the meat from the liquid. Reserve ½ cup of the yakhni for later use.

8. 8

   In a small bowl, mix 2 tbsp melted butter, 4 tbsp warm milk, a pinch of saffron, and food color if using. Brush this glaze mixture over the cooked meat pieces.

9. 9

   Place the glazed meat in a preheated oven at 220°C (425°F) and broil for 10–15 minutes, or until the exterior is lightly golden and crisp.

10. 10

    Bring the remaining yakhni to a boil in a large pot. Add the 4 cups of soaked basmati rice and adjust the salt level.

11. 11

    Cook the rice until most of the liquid has been absorbed and the surface is nearly dry.

12. 12

    Cover the pot tightly and cook on 'dum' (steam). Start on high heat until steam forms inside the pot, then reduce to low heat for 10 minutes.

13. 13

    Remove the meat from the oven and brush it with the reserved ½ cup of yakhni to keep it moist.

14. 14

    Arrange the meat over the cooked mandi rice. Ignite a piece of charcoal until red hot, place it in a small foil cup or onion skin on top of the rice, drizzle with a little oil, and cover immediately to infuse with coal smoke.

15. 15

    Serve hot with Daqoos (Arabic tomato sauce), green chillies, lemon wedges, and sliced onions.

Notes

The 'dum' technique is essential for fluffy rice. Ensure the pot is tightly sealed with a lid or foil. For the coal smoke, only leave the charcoal in for a few minutes to avoid an overly bitter smoky flavor.

Nutrition per serving

• main
• mutton
• rice
• Saudi
• Arabic
• pressure cooker
• dinner
• meat