Here’s a tasty Mutton Manthy (or Mandi-style Mutton Manthy) recipe — a flavorful Arabian-inspired dish made with spiced rice and tender mutton. 🌿🍖
🧂 Ingredients
For Mutton Boiling:
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Mutton (with bone) – ½ kg
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Water – 4 cups
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Onion – 1 (sliced)
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Garlic – 6–8 cloves
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Green chilies – 2 (slit)
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Whole spices – 2 cardamoms, 2 cloves, 1-inch cinnamon, 1 bay leaf
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Salt – as needed
For Rice:
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Basmati rice – 2 cups (soaked 30 mins)
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Mutton stock (from boiling) – about 4 cups
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Ghee – 3 tbsp
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Onion – 1 (sliced)
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Tomato – 1 (chopped)
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Ginger garlic paste – 1 tbsp
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Green chili – 1 (slit)
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Garam masala – 1 tsp
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Turmeric powder – ¼ tsp
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Coriander powder – 1 tsp
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Pepper powder – ½ tsp
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Lemon juice – 1 tbsp
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Salt – as required
For Garnish:
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Fried onions
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Fried cashews and raisins
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Chopped coriander leaves
🍳 Preparation Steps
1. Cook the Mutton
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In a pressure cooker, add mutton, onion, garlic, green chilies, whole spices, salt, and water.
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Pressure cook for 4–5 whistles (or until tender).
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Strain and reserve the mutton stock separately for cooking rice.
2. Prepare the Rice
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Heat ghee in a large pot.
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Add sliced onion, sauté until golden.
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Add ginger garlic paste and green chili – fry until aromatic.
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Add chopped tomato and cook until soft.
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Add turmeric, coriander, garam masala, and pepper powder. Mix well.
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Add cooked mutton pieces, mix gently for 2–3 minutes to coat with masala.
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Add soaked rice and pour in the mutton stock (ratio 1:2 – for 1 cup rice, 2 cups stock).
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Add lemon juice and adjust salt.
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Cook covered on low flame until rice is fluffy and all liquid is absorbed.
3. Final Touch
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Fluff the rice gently with a fork.
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Garnish with fried onions, cashews, raisins, and coriander leaves.
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You can place hot charcoal in a small bowl with a few drops of ghee and close the lid for 5 mins to add smoky flavor (optional).
🍽️ Serving Suggestion
Serve hot with:
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Tomato chutney (Arabian style)
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Raita or salad
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Pickle and lemon wedges
