🍚 Arabian “Mandi” Rice скачать в хорошем качестве

🍚 Arabian “Mandi” Rice

🍖 Lamb Mandi with Basmati Rice Step 1: Cook the Lamb (Instant Pot) Ingredients for lamb 1 to 2 Lamb shank 1/4 cup oil (use half of the oil for lamb, save the rest for rice) 2 tsp garlic, minced 2 tsp ground cumin 2 tsp ground coriander 2 tsp salt (adjust to taste) 2 tsp turmeric ½ tsp black pepper 2 tsp garam masala 1 cinnamon stick (optional) 1 tsp fennel seeds 2–3 cardamom pods (optional) 2 tomatoes, chopped 2 bay leaves 1 dried lemon or dried lime (optional) Instructions First soak the lamb in water with a little vinegar for about 30 minutes, then drain. Turn on the Instant Pot sauté mode and add oil. Add the lamb and cook for a few minutes to lightly brown it. Add 1 tsp garlic, 2 tomatoes chopped, 1 tsp each turmeric, cumin, coriander, garam masala, salt, black pepper, cinnamon stick, 2 cardamom pods, bay leaves, 1 tsp fennel seeds and 1 dried lemon. Stir so the lamb is coated with spices. Add enough water to cover the lamb. Close the lid and pressure cook for 30 minutes until the lamb is tender. When done, remove the lamb but save the broth. This broth will be used to cook the Mandi rice. Step 2: Cook the Rice Wash 2½ cups basmati rice. Heat the remaining oil in a pot and cook the rice with spices, garlic, onion and tomatoes for 2 minutes on medium heat. Add the lamb broth from the Instant Pot, just enough to cover the rice. Bring to a boil, cover, and cook on low for about 15 minutes until the rice is fluffy. Step 3: Serve Place the lamb on top of the rice. Optional: squeeze fresh lemon or lime over the top and serve with mint chutney or yogurt sauce. Garnish Top with raisins, toasted nuts, and cilantro.