STEPS OF COOKING
- Cut the chicken in half or make small deep cuts all over the chicken.
- Dissolve Mehran Mandi Masala in ½ cup of water and add 2 – 3 tbsp of oil/butter. Mix well and apply to the meat. Let it marinate for 2 – 3 hours.
- In a deep pot pour 2 cups of water. Place the meat in it. Cover tightly and cook on low heat for 45 minutes or until meat becomes tender. (For chicken, 1 hour and for lamb/mutton, add 4 cups of water and cook for 2 hours). Remove from heat and separate meat and stock.
Or
To Bake the Chicken: Wrap the meat with the perforated foil and then put it in oven at 250°C. Cook for 1½ hour and then uncover foil and further cook for 10 minutes to grill the surface of the chicken. (For lamb/mutton, cook for 3 hours or until meat becomes tender).
- Heat 3 tbsp. oil/butter and fry meat from all sides till light golden and keep aside.
- Heat remaining oil and fry sliced onions till light brown. Add meat, stock, crushed cinnamon and 3 – 4 clove pieces, rice and 3 cups of water. Bring it to boil. Cover tightly and cook for 15 minutes on low heat.
- Remove lid and place the meat on rice. Cover and further cook it for 5 minutes till the rice is tender. Dish it out by placing meat over the rice. Serve hot.
Shatta (Tomato Sauce) Recipe:
Washed, cleaned and chopped tomatoes (4 – 5 pcs), onion (1 pc small), green chillies (4 5 pcs), garlic cloves (4-5 pcs), lemon juice (½ tbsp.), fresh coriander (1/4 cup), Mehran Curry Powder (1 tsp.), salt and water 2 tbsp. or as required. Now blend all ingredients well together. Tomato sauce is ready to serve with Mandi.