Hello guys, we meet again on my blog.
This time let me to tell you about my activities on the job training specially in the kitcken, I gonna tell you one of Arabian Dish is Fish Mandi, Chicken Mandi, and Lamb Mandi.
Mandi is a traditional dish from Yemen of meat, rice, and spices. It is also eaten in some gulf nations . It is now very popular in other areas of the Arabian Peninsula, and it is also common in Egypt and Levant and Turkey. It is also popular among the Hadhrami people in the Malabar region of Kerala, Bhatkal of Karnataka, as well as Barkas and areas around Hyderabad, India. The word "mandi" comes from the Arabic word nada, meaning "dew", and reflects the moist 'dewy' texture of the meat.
Mandi is usually made from rice, meat (lamb or chicken), and a mixture of spices. The meat used is usually a young and small sized lamb to enhance the taste further. The main thing which differentiates Mandi from other meat dishes is that the meat is cooked in the tandoor (taboon in Arabic), which is a special kind of oven. The tandoor is usually a hole dug in the ground and covered inside by clay. To cook mandi, dry wood is placed in the tandoor and burned to generate a lot of heat turning into charcoal. The meat is then suspended inside the tandoor without touching the charcoal. After that, the whole tandoor is closed but an airvent is given to remove excess smoke. Raisins, pine nuts, or peanuts can be added to the rice as per one's taste.
The meat is first boiled with whole spices until tender. The spiced stock is then used to cook the Basmati rice. The boiled meat is then put into the 'tandoor' to roast and crisp. When the rice is done the final part would be to smoke the rice by adding a piece or charcoal amber onto some cooking oil on a metal dish and put into the rice and cover to smoke for about 10 minutes.
The first prepare all ingredients for Lamb Mandi are Lamb, Chili Powder, Heavy Cream, Saffron, Chop Onion, Tomato Puree, Tomato Paste, Butter, and Salt.
The next mix Chop Onion, Tomato Puree, and Tomato Paste.
Add Heavy Cream and Saffron mix well together, but before Saffron mix together we saute first until smell is come out and mix together.
And than add melted Butter than mix again together and give salt for taste.
The last put in lamb together and marinade for about 30 minutes to overnight in the fridge, preheat oven to 130'c and than put the lamb and goat meat in a roasting pan, over it thighly with alumunium foil.
Roast the lamb and goat mixture for about 2 to 2,5 hours until the meat is tender, reserved the dripping for cooking the mandi rice later on. Rise the temperature to 200'c, uncovered the roasting pan and roas for another 5-10 minutes until the lamb and goat meat is slighly charred and than set aside and cover again with the foil to prevent the meat become dry.
Lamb Mandi is New Menu on my Hotel we have three kind of Mandi are Fish Mandi, Chicken Mandi, and Lamb Mandi like I say before, and we served with Biryani Rice.
For making Rice is we prepare all ingredients are Biryani Rice, Olive Oil, Chop Onion, Garlic, Ginger, Whole Cloves, Cinnamon Stick, Bay Leaves, Whole Black Pepper, Water, and Salt to taste.
Wash The Biryani Rice under runner water, draid, set aside. Heat the Oil in a haavy bottom sauce pan, saute the onion until tender and translucent for about 10 minutes. Add Garlic, Ginger, Whole Cloves, Cinnamon Stick, Bay Leaves, Whole Black Pepper, season with salt to taste. And than add the water and roast lamb maet dripping, bring to boil. Add the Biryani Rice and bring the mixture to boil again. Cover with lid and simmer for about 10-15 minutes until the water absorbed and Biryani Rice is nearly cooked throught.
Chicken Mandi
Fish Mandi
Well guys thank you for your attention to reading my blog, if you have some questions just comment below and see you in the next blog soon guys.
Komentar
Posting Komentar