Hyderabadi Mandi - Indian Recipe Book

Hyderabadi Mandi is a fragrant and flavorful rice and meat dish originating from Hyderabad, India. It’s characterized by its aromatic spices, tender meat, and perfectly cooked Basmati rice. The dish involves layering partially cooked rice over spiced meat, allowing it to slow cook to infuse the flavors, resulting in a delightful blend of tastes and textures. Garnished with fried onions and fresh herbs, Hyderabadi Mandi is a beloved dish known for its rich taste and cultural significance in Hyderabadi cuisine.

Here’s a detailed recipe to make Hyderabadi Mandi:

Ingredients:

For the Rice:

2 cups Basmati rice, soaked for 30 minutes
4 cups water
1 cinnamon stick
2-3 cloves
2-3 cardamom pods
Salt to taste

For the Chicken/Mutton:

1 kg chicken or mutton, cut into pieces
2 onions, finely sliced
4 tomatoes, chopped
4-5 cloves of garlic, minced
1-inch ginger, minced
2-3 green chilies, slit
1/2 cup yogurt
1 teaspoon turmeric powder
1 tablespoon red chili powder
1 tablespoon coriander powder
1 tablespoon garam masala
1 teaspoon cumin seeds
1/4 cup oil or ghee
Salt to taste
Fresh coriander leaves and fried onions for garnish

For the Mandi Spice Mix:

1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 black cardamom
2-3 green cardamom pods
1-inch cinnamon stick
3-4 cloves

Instructions:

Prepare the Spice Mix: Dry roast all the spices listed for the Mandi Spice Mix until fragrant. Grind them into a fine powder using a spice grinder or mortar and pestle. Set aside.
Cooking the Rice: In a large pot, bring water to a boil. Add the soaked and drained rice along with cinnamon, cloves, cardamom pods, and salt. Cook until the rice is 70-80% done. Drain and set aside.
Preparing the Meat: Heat oil or ghee in a separate pot. Add sliced onions and sauté until golden brown. Add minced garlic, ginger, and green chilies. Sauté for a few minutes.
Add the chopped tomatoes and cook until they soften. Then, add the meat pieces and sauté until they are slightly browned.
Seasoning the Meat: Mix in yogurt, turmeric powder, red chili powder, coriander powder, garam masala, cumin seeds, and salt. Cook for a few minutes until the spices are well combined.
Cooking the Meat: Pour enough water to cover the meat and let it simmer until the meat is tender and the gravy thickens.
Layering: In a deep baking dish or ovenproof pot, layer the partially cooked rice over the cooked meat. Sprinkle some of the Mandi Spice Mix on each layer of rice.
Dum Cooking (Slow Cooking): Cover the pot with a tight-fitting lid or aluminum foil. Cook on low heat or place it in a preheated oven at 300°F (150°C) for about 20-25 minutes to allow the flavors to infuse.
Serve: Once done, gently fluff the rice with a fork. Garnish with fried onions and fresh coriander leaves. Serve the Hyderabadi Mandi hot with raita or salad.