Saudi Mandi recipe
ingredients:
2 cups or 400 grams of basmati rice washed and drained
2 teaspoons of halal powder, powdered lemongrass powder, clove powder, and Arabic spices
3 2 grains or 400 g of eggplant section-shaped circles
2 teaspoons salt
1 cup vegetable oil for frying
2 tablespoons vegetable oil
400 grams of sheep meat pieces with bones
1 medium-sized onion, finely chopped
Crushed garlic cloves
2 cube of MAGGI Chicken Bouillon
3 cups or 750 ml of hot water
2 tablespoons melted butter
300 g of broccoli cut into medium-sized flowers
cup or 50 g of sliced onions and fried for decoration
50 grams of roasted pine to decorate
100 grams of bread dough
1 tsp of melted butter
How to prepare
2 minutes
Soak the rice for 30 minutes and drain. Combine the whole spices and lightly blend with the wet rice and leave for 15 minutes.
Mutton Mandi Saudi Arabia
2 cups or 400 grams of basmati rice washed and drained
2 teaspoons of halal powder, powdered lemongrass powder, clove powder, and Arabic spices
3 2 grains or 400 g of eggplant section-shaped circles
2 teaspoons salt
1 cup vegetable oil for frying
2 tablespoons vegetable oil
400 grams of sheep meat pieces with bones
1 medium-sized onion, finely chopped
Crushed garlic cloves
2 cube of MAGGI Chicken Bouillon
3 cups or 750 ml of hot water
2 tablespoons melted butter
300 g of broccoli cut into medium-sized flowers
cup or 50 g of sliced onions and fried for decoration
50 grams of roasted pine to decorate
100 grams of bread dough
1 tsp of melted butter
How to prepare
2 minutes
Soak the rice for 30 minutes and drain. Combine the whole spices and lightly blend with the wet rice and leave for 15 minutes.
Peel the eggplant and cut into circles thickness of 2 cm and dip the pieces in the salt and leave the fluid out of them.
Heat the vegetable oil in a pan, drain the eggplant from both sides using a hamburger and fry on both sides until it becomes a brownish brown color.
Heat the oil in a large skillet and fry the lamb meat until golden brown, add the chopped onion and fry for another 5 minutes.
Heat the oil in a large skillet and fry the lamb meat until golden brown, add the chopped onion and fry for another 5 minutes.
Add the garlic, Maggie chicken broth, and water and simmer over medium heat for 1 hour. He lifted the sheep's flesh out of the fire and left the hot broth.
Add the melted butter to the bottom of the oven-resistant saucepan (preferably a clay pot). Cauliflower flowers are placed in the bottom and covered with half the amount of rice.
Add the melted butter to the bottom of the oven-resistant saucepan (preferably a clay pot). Cauliflower flowers are placed in the bottom and covered with half the amount of rice.
Place the fried eggplant pieces over the rice and then cut the lamb over the eggplant and cover with the remaining rice.
Be sure that the content of the pot does not exceed two-thirds as the size of rice will increase when cooked completely.
Pour the broth over the rice and decorate with chopped onion and toasted pine. He likes rice to be covered with gruel, and if needed, a little water is added.
Bake bread dough to be enough to cover the potted rice, leaving an extra 3 cm to hang over the edge. Place the dough over the saucepan and fix the sides to make sure the dough sticks to the dough.
Sprinkle the melted butter and bake the Saudi lamb mandi recipe in a preheated oven for 45 minutes or until the dough becomes golden brown.
Pour the broth over the rice and decorate with chopped onion and toasted pine. He likes rice to be covered with gruel, and if needed, a little water is added.
Bake bread dough to be enough to cover the potted rice, leaving an extra 3 cm to hang over the edge. Place the dough over the saucepan and fix the sides to make sure the dough sticks to the dough.
Sprinkle the melted butter and bake the Saudi lamb mandi recipe in a preheated oven for 45 minutes or until the dough becomes golden brown.
