Way Mandi Meat

Way Mandi Meat


  • 1 mandi
  • 2 Mandi Meat 2.1 components 2.2 Preparation
  • 2.1 components
  • 2.2 Preparation
  • 3 Mendy meat raisins 3.1 components 3.2 Preparation
  • 3.1 components
  • 3.2 Preparation


The pot was soggy meat from the main Gulf cooks, a favorite when people because of the many components used in which rich and important nutrients. We will give you Madam this article is an easy way to prepare meat mandi.

Mandi Meat


  • Kg of lamb or veal.
  • Kg of rice, a long grain.
  • Mtostta size of two grains onions.
  • Three cloves of garlic.
  • Two Centuries of chili -hsp prefer,.
  • ¼ cup of fresh lemon juice.
  • Two grains Mtostta size of the tomatoes.
  • The size of two grains Kberta islands.
  • Two grains of sweet green pepper.
  • A teaspoon of black pepper.
  • A tablespoon of meat spices.
  • Big problem of spices spoon.
  • Audan of cinnamon.
  • Grains of cardamom love.
  • Two grains of Lummi.
  • Five grains of cloves.
  • Cup of chopped parsley for garnish.
  • Mixed nuts, for decorating.

How to prepare

  • We must initially be clean up well and remove the meat portions unpleasant cooking, then half of the water, and leave it aside to get rid of excess water.
  • Netball meat and spices own problem, and it Nberh garlic, lemon juice and publish, and put it in the bowl aside until the marinade is absorbed.
  • Soak the rice in warm water with a pinch of salt.
  • Nberh carrots, onions and cut into small pieces, and cut green peppers into small cubes, with tomato slicer is also in the form of thin slices.
  • Keep water in the pressure cooker until the middle, and add grated carrots, tomatoes, sweet peppers, chili peppers, onions, cinnamon, beads Lummi, beads cardamom, cloves and salt to the water, then they own the refinery and put meat marinated in which to cook the meat steamed .
  • Close the pressure cooker and leave it on medium fire for only a quarter of an hour until the maturation of the meat completely, and if we felt they needed extra time to let it simmer, taking into account the size of the existing water.
  • Prepare rice by washing with cold water several times and leave it aside until the meat in the maturation of the existing pressure cooker.
  • After the maturation of the meat well raise the refinery, and appreciate the percentage of water in the pot (broth) to suit the amount of rice soaked, and add rice to the broth, and put the meat strainer on the pan, and then Nglgaha and we will submit a quiet fire until the maturity of rice.
  • Pour the mixture white rice with carrots, peppers and onions in a serving plate, and put flesh on the face, and decorate the face with chopped parsley and fried nuts, and offer to his milk, power and hot sauce.

Note: We refer here to the possibility of cooking meat in the normal way, but the meat when cooked steamed retains the flavor and remains soft.

Mandi Meat raisins


  • Kg of meat cut.
  • Two cups of rice soaked for half an hour in the water.
  • Dzrtan Mtostta size, Mbchortan.
  • Two grains of sweet peppers, cut into slices.
  • Half a cup of raisins.
  • A quarter cup of olive oil.
  • Half a cup of toasted almonds.
  • Four cups of chicken broth.
  • Large half teaspoon of salt.
  • Four beads of green cardamom.
  • Four beads of ram carnation.
  • Ten grains of black pepper.
  • Pinch of nutmeg.
  • Vrqta cave.
  • A teaspoon of ginger powder.
  • Four slices of lemon section.
  • A glass of water.

How to prepare

  • Keep nutmeg, bay leaves, ground ginger, black pepper and beads, with cardamom and cloves in a blender until grind ingredients and mix with each other.
  • Keep spices in a bowl and then add the lemon with two tablespoons of oil, and a glass of water and a little salt.
  • Keep the mixture on low heat in a saucepan pressure with the meat and leave it to boil.
  • Raise the amount of fire, and quieten anthrax and put them into a glass and then in the middle of as much meat, and cover the pot and let the meat to soak the smell.
  • Preheat the remaining two tablespoons of oil in a saucepan on the fire, then add the chicken broth and Ngleh.
  • Add the soaked rice to the pot with a little salt and Nslgah.
  • Keep carrots, sweet pepper, and raisins to the pot, then cover the pot and leave it for about fifteen minutes on low heat.
  • When the rice is cooked Nsakbh in serving dish, and then put the meat on it, and decorate the face with Almonds and offer the dish hot.


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