Mandi_kuchek

Mandi Kuchek " (commonly spelled ) is a traditional Iranian dish, specifically a small-sized version of Mandi , a fragrant rice and meat dish popular throughout the Middle East. While traditional Mandi is known for being cooked in a large underground pit (tandoor), the "kuchek" (small) version is often adapted for home kitchens using a stovetop or oven to achieve a similar smoky, tender result on a smaller scale. Preparation Guide for Mandi Kuchek 1. Ingredients

Create a small "well" in the center of the meat and rice; place a small piece of foil or a small heat-proof bowl there. mandi_kuchek

Heat ghee in a pot and sauté the onions until translucent. Add garlic, chilies, and the Mandi spice mix. Mandi Kuchek " (commonly spelled ) is a

2 cups of long-grain Basmati rice, soaked for 30 minutes. Ingredients Create a small "well" in the center

Cover the pot with a tight lid immediately to trap the smoke inside. Let it sit for 5–10 minutes. 5. Serving Gently fluff the rice and place it on a large platter. Arrange the meat on top.