Ingredients

For the Marinade:

• 1 kg chicken or lamb, cut into pieces
• 2 tsp salt
• 2 tsp ground black pepper
• 1 tsp ground turmeric
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tbsp ground cinnamon
• 1 tsp ground cloves
• 1 tbsp ground cardamom
• 1 tsp ground nutmeg
• 2 tbsp lemon juice
• 3 tbsp yogurt
• 4 tbsp vegetable oil

For the Rice:

• 2 cups basmati rice, washed and soaked for 30 minutes
• 4 cups water or chicken broth
• 1 large onion, finely sliced
• 4 garlic cloves, minced
• 2 tbsp vegetable oil
• 1 stick cinnamon
• 4 cardamom pods
• 4 cloves
• 2 bay leaves
• A pinch of saffron, soaked in 2 tbsp warm milk (optional)
• Salt to taste

For the Cooking:

• 2 tbsp ghee or clarified butter
• 1 tbsp rose water (optional)

Instructions

1. Marinate the Meat:
   • Mix all the marinade ingredients in a bowl.
   • Add the chicken or lamb pieces, ensuring they are well-coated with the marinade.
   • Cover and refrigerate for at least 2 hours or overnight for better flavour.
2. Prepare the Rice:
   • Heat oil in a large pot over medium heat.
   • Add the sliced onions and sauté until golden brown.
   • Add the minced garlic and cook for another minute.
   • Add the whole spices (cinnamon stick, cardamom pods, cloves, and bay leaves) and sauté for a few minutes until fragrant.
   • Add the soaked and drained rice to the pot and stir to coat the rice with the oil and spices.
   • Pour in the water or chicken broth, add salt to taste, and bring to a boil.
   • Once boiling, reduce the heat, cover, and let it simmer until the rice is cooked and the liquid is absorbed.
3. Cook the Meat:
   • Preheat the oven to 180°C (350°F).
   • Heat ghee or clarified butter in an oven-safe pot or Dutch oven.
   • Add the marinated meat pieces and cook until they are browned on all sides.
   • Transfer the pot to the preheated oven and cook for about 1 hour (for chicken), 1.5 to 2 hours (for lamb), or until the meat is tender.
4. Assemble the Mandi:
   • Once the meat is cooked, layer the cooked rice over the meat in the pot.
   • Drizzle the saffron milk (if using) and rose water (if using) over the rice.
   • Cover the pot with a tight-fitting lid or aluminium foil and return it to the oven for another 15-20 minutes to allow the flavours to meld together.
5. Serve:
   • Remove from the oven and let it rest for a few minutes before serving.
   • Gently fluff the rice and meat together.
   • Serve hot on a large platter.

Accompaniments

1. Tomato Chutney (Sahawiq):

• A spicy and tangy tomato-based chutney often served with Mandi. It is made from tomatoes, green chilli, garlic, cilantro, salt, and a bit of lemon juice, all blended.

2. Cucumber Raita:

• A cooling yoghurt-based side dish with grated or finely chopped cucumber, mint, and a pinch of salt.

3. Salata Hara:

• A spicy and fresh salad made from finely chopped tomatoes, onions, cucumbers, green chilli, cilantro, lemon juice, and salt.

4. Pickles and Olives:

• Assorted pickles and olives can also be served on the side for flavour.

These accompaniments complement the rich flavours of Mandi Biryani and enhance the overall dining experience.