Mutton Mandi – Arabian Rice

1. Cut mutton into small – medium-sized pieces. Rinse thoroughly. Drain well.

To precook the mutton:

1. Add mutton to a pressure cooker with ¾ tsp turmeric,1 tsp salt, a 1 tsp garam masala, and very little water for cooking the mutton.

   (I like to precook the mutton till ¾th done. This ensures that the mutton is cooked tender while the rice is not overcooked when cooked together.)

2. Cook on low – medium heat, till you hear 2 steam whistles. There should be little or no gravy left. If you do have gravy left, you can measure it and subtract this amount from the water used later for cooking the rice and mutton together.

   EDIT: Several of you mentioned that it takes longer for your mutton to cook. I suggest cooking at this stage till 70% tender.

3. Set aside the partially cooked mutton. 

4. Rinse the rice several times. Soak in cool water for 10 minutes. Drain and set aside.
5. Boil 2 of the tomatoes in a saucepan filled with water for 8 minutes. Remove from the water. Peel and blend to a puree. It should make about ½ cup.
6. Chop the remaining 1 tomato roughly and set aside.
7. Add the spice powders and whole spices to a small grinder/ coffee grinder. Grind to a powder. Set aside this Mandi Spice powder. (Makes about ¹/8 cup spice powder).
8. Rinse and wipe clean the pressure cooker.
9. Add oil and heat.
10. Add the finely chopped ginger and garlic and sauté till just softened.
11. Add the onion and sauté well for 3 minutes on medium heat till lightly changing color and very soft.
12. Add the chopped tomato and cook till soft as well.
13. Add the spice powders and stir till aromatic, without burning.
14. Also, add the stock cube. Mash it into the mixture. Stir everything well.
15. Add the prepared tomato puree. Cook on low heat, stirring occasionally for 2 minutes or so till the oil separates and appears on top.
16. Add the tomato paste and stir well. Cook on low heat for a minute or so.
17. While the onions and tomato mixture is getting cooked, add and heat the butter in another pan. Add the drained rice and fry lightly for 2 minutes ( till lightly colored and uniformly glossy. Turn off the heat and set aside.
18. To the Onion and tomato mixture in the pressure cooker, which has thickened a little, add the fresh cilantro (coriander) and mint leaves. Stir till softened.
19. Now add the hot boiled water. Bring to Simmer.
20. Add the par-cooked mutton.
21. Also, add some more salt ( about 2- 2¾ tsp) for the rice. ( Remember the Mutton is already cooked with around 1 tsp of salt and the stock cube also adds salt).
22. Stir and bring to boil once again.
23. Also, add the dried lime/ black lime.
24. Add the fried rice now. Bring back to a simmer and close the pressure cooker.
25. Place the weight attachment. Cook on medium heat till you hear 2 steam whistles. Manually dispatch the steam and check that the water has been completely absorbed, without any rice stuck to the bottom. If there is any liquid left, you might need 1 more steam while- but cook with caution to prevent burning on the bottom.
26. Fluff up the rice immediately, to prevent overcooking in the residual heat. Transfer to serving dish and do not keep in the tightly packed cooker. The rice will look very moist at first but upon cooling, it will be perfect.

27. Serve hot with toasted pine nuts/almonds etc.. Garnish with some lime/ lemon wedges and fresh coriander.

To make an easy Dakkous:

1. Mutton Mandi – Arabian Rice is often served with Dakkous (Arabian Tomato Sauce) Or a fresh Salad.

2.  Heat oil in a saucepan.

3. Add the garlic and when it is golden add the onion and sauté, till soft and colored.
4. Add all the remaining ingredients and cook till the oil separates. Add coriander leaves and olive oil last. and stir. Allow to cool completely.
5. You can puree this to a smooth sauce or keep it textured, according to preference. The flavors improve on resting.