California Prop 65 WARNING: Cancer and Reproductive Harm www.p65warnings.ca.gov
X
MANDI
Mandi
PRODUCT DESCRIPTION
Arabic Meat Layered Pilaf With Fried OnionsPACKAGING
50g Serving SuggestionIngredients
- Salt
- Black Pepper
- Garlic
- Ginger
- Cumin
- Coriander
- Onion
- Maltodextrin
- Acid: Citric Acid
- Turmeric
- Anticaking Agent: Silicon Dioxide.
No Preservative
No Artificial Food Color
Allergy Guide
- May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.
Nutritions Facts
|
||||||
| % 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
As per 50 gram
Ingredient Required
Chicken/Lamb/Mutton
2kg
whole dressed chicken or large meat portions
Rice Parboiled
750g
3 tea cups (washed soaked for 30 minutes & drained)
Onions
200g
2 medium , sliced
Cooking Oil
175ml
1 tea cup
Shan Mandhi Mix
1
packet
Steps of Cooking
- Dissolve Shan Mandhi Mix in one cup of water and add 2-3 table spoons oil / butter. Mix and apply to meat.
- 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.
- Remove from heat. Separate meat and stock.
- Heat 2-3 table spoons oil/ butter and fry the meat from all sides for 2-3 minutes and keep aside.
- In the meat stock add enough water to make it 3½ cups. Keep this aside.
- Heat remaining oil/ butter and fry the sliced onion till light brown.
- 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.
- 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.