Required Tools

• Large pot with tight lid or pressure cooker
• Rice strainer
• Heatproof tray (optional for charcoal aroma)

Ingredients

Main Ingredients

• 1 kg lamb meat (or whole chicken 1.2 kg)
• 3 cups long-grain basmati rice, washed and soaked for 30 minutes
• 3 tbsp Fork & Spoon Ghee
• 2 large onions, finely chopped
• 3 crushed garlic cloves
• 2 chopped tomatoes
• 1 tbsp tomato paste
• Salt to taste
• 5 cups broth or hot water

Mandi Spices

• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1 tsp black pepper
• ½ tsp ground cinnamon
• ¼ tsp ground cardamom
• 3 whole cardamom pods + 2 cloves + 1 bay leaf + 1 cinnamon stick

For Garnish & Serving

• Raisins and toasted almonds
• Fried onions and lemon slices
• An extra spoon of Fork & Spoon Ghee on top

Preparation Steps

1. Prepare the meat: In a wide pot, heat Fork & Spoon Ghee, then add onions and garlic and sauté until golden. Add the meat or chicken and cook until browned.
2. Spices & tomatoes: Add tomatoes, tomato paste, and spices, then stir until flavors combine.
3. Broth & cooking: Add hot water until it covers the meat. Cover and cook until the meat becomes tender (around 60 minutes). Remove the meat and set aside.
4. Rice: In the same broth, add the soaked rice using the ratio (for every cup of rice: 1.25 cups broth). When it starts boiling, lower the heat completely, cover, and cook for 25 minutes.
5. Smoky touch (optional): Place a lit charcoal piece in a small metal cup in the center of the rice, add a drop of Fork & Spoon Ghee, then cover the pot for 1 minute to add an authentic smoky flavor.
6. Serving: Serve the rice on a large platter, place the meat on top, and garnish with nuts, raisins, fried onions, and lemon slices.

Nutritional Information (Approx. per serving)