Saturday, 24 July 2010
Further to our Saudi odyssey, I am exploring Saudi food right now. When some people move to foreign climes, they learn rthe language. Me? I learn the food. I have got Khabsa coming along, so it was time for me to turn my hand to Mandhi. Mandi is usually cooked in a pit in the ground, but that's a wee bit difficult in the 'burbs.
Noor, over at Ya Salam (which means "Oh, WOW!" in Arabic)) has an awesome smoking technique that adds the most amazing depth to the dish.
1 chicken cut into 4 pieces or 1 lamb fillet/backstrap
2 tablespoons Manhdi spice mix (2 tablespoons cardamon pods, 2 tablespoons cloves, 1 whole nutmeg, 1 tablespoon fresh ginger, 4 bay leaves, processed to a fine crumb in a coffee grinder)
1 teaspoon salt
1. Rub spice and salt all over meat. Allow to sit for 30 mins and then bake in a hot oven until chicken is cooked or lamb done to medium rare.
1-1/2 cups basmati rice
1 tablespoon butter
1 small onion, finely chopped
1 small tomato, finely chopped and removes all the seed
1 cinnamon quill
4 whole cloves
6 black peppercorns
3 cups chicken stock (or just enough that about an inch is above the rice)
2. Next, Saute onion with butter until tender and brown, add whole spices, salt, rice, water, stir, boil then add chopped tomato, simmer cover, cook on a very low heat for 20 minutes.
3. After the meat and rice is cooked, arrange meat on top of rice and smoke.
You need to watch Noor's video to get the smoking technique! It's awesome!