Mandi

MANDI

Mandi

PRODUCT DESCRIPTION

Arabic Meat Layered Pilaf With Fried Onions

PACKAGING

50g Serving Suggestion
  1. Salt
  2. Black Pepper
  3. Garlic
  4. Ginger
  5. Cumin
  6. Coriander
  7. Onion
  8. Maltodextrin
  9. Acid: Citric Acid
  10. Turmeric
  11. Anticaking Agent: Silicon Dioxide.

No Preservative

No Artificial Food Color

Allergy Guide

  1. May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.
Serving size
10 g
Servings Per container
5
Amount Per Serving
Calories
25
% Daily Value*
Total Fat 1g 1%
Saturated 0g 0%
Trans 0g
Cholesterol 0mg 0%
Sodium 350 mg 15%
Total Carbohydrate 3g 1%
Dietary Fibre 1g 4%
Total Sugars 2g
Added Sugars 3g 2
Protein 1g
Vitamin D 0mcg 0%
Calcium 25g 2%
Iron 0mg 0%
Potassium 0mg 0%
  • The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories  a day is used for general nutrition advice.
  • *Percent Daily Values are based on a 2,000 calorie diet.

COOKING

RECIPE

Steps of Cooking

  1. Dissolve Shan Mandhi Mix in one cup of water and add 2-3 table spoons oil / butter. Mix and apply to meat.
  2. Pour 2 cups of water in a tightly closing pot or pressure cooker and bring to boil. Place the meat in   Cover tightly and cook on low heat for: chicken 1-1½ hour, lamb / mutton 2- 2½ hours.
  3. Remove from heat. Separate meat and stock.
  4. Heat 2-3 table spoons oil/ butter and fry the meat from all sides for 2-3 minutes and keep aside.
  5. In the meat stock add enough water to make it 3½ cups. Keep this aside.
  6. Heat remaining oil/ butter and fry the sliced onion till light brown.
  7. Add the 3½ cups of meat stock and drained rice. Bring to boil, and then reduce heat to low. Cover tightly and cook for 15 minutes on low heat.
  8. Remove cover and fluff the rice with a fork. Place the meat on it. Cover and cook for 5 minutes or till the rice is tender. Put the rice in a dish and place the chicken / lamb / mutton over it.