Mandi Spices

Steps of Cooking

1. Cut the chicken in half or make small deep cuts all over the chicken.
2. Dissolve Mehran Mandi Spices 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.
3. 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).

4. Heat 3 tbsp oil/butter and fry meat from all sides till light golden and keep aside.
5. Heat remaining oil and fry sliced onions till light brown. Add meat, stock, crushed cinnamon and 3 – 4 clove pieces, Mehran Basmati Sella Rice and 3 cups of water. Bring it to boil. Cover tightly and cook for 15 minutes on low heat.
6. 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 (¼ 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.

Serving Suggestion

Serve hot with Shatta (Tomato Sauce).

Serving for 6 – 8 people. (5 tbsp / 50g).

Preparation Time

2½ hours for chicken, 04 hours for lamb/mutton.