The original recipe for Mandi

The Mandi dish is one of the most desirable and suitable dishes from the Arab Gulf dishes, distinguished and present on the origins, enjoys serving delicious and delicious rice dishes.

How is Mandi prepared?

Cooking time:
120 minutes

Sufficient for:
6 people


Ingredients
-Chicken: 2 pcs (cut into four pieces)
-Spices: Sprinkle (from each of (dried coriander, ground lumi, turmeric, black pepper, paprika, salt, mixed spice and ground cardamom)).
-Vegetable oil: 3 tablespoons
-Lemon juice: 1 pcs (half a lemon)
-Vinegar: half a tablespoon
-Basmati rice: 4 cups
-Onions: 1 pcs (finely chopped)
-Hill: 4 pcs
-Cinnamon: 1 pcs (promises)
-Laurel paper: 2 pcs
-hot pepper: 3 pcs (pods)
-Tomato: 4 pcs (finely chopped)
-Cloves: 10 pcs (ram)
-Parsley: sprinkle (for garnish with parsley, almonds and roasted raisins)


How to prepare
1. Make cracks in the chopped chicken using the knife and season with oil, lemon, vinegar and all spices.

2. Transfer the onion with a little oil, with hot pepper, tomatoes, and spices.

3. Stir the rice and place it in two trays with water and salt, cover it with tin foil, make holes, and put the chicken on it and cover it well.

4. After the rice is cooked, smoke the charcoal by wrapping a small piece of charcoal blazing with tin foil and put it on top of the rice mixture.

5. Decorate with almonds, raisins and parsley.

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How is Mandi prepared?

Cooking time:
60 minutes

Sufficient for:
6 people


Ingredients
To prepare the traps:
-Tomato: to taste
-Hot pepper: to taste
-Garlic: clove
-Salt, to taste

-Chicken: 2 chickens (cleaned and quartered)
-Onions: 1 piece (large size, cut into cubes)
-Garlic: 2 cloves (crushed)
-Carrot: 1 pill (sliced)
-1 tomato: 1 medium size cut into quarters
-Salt, to taste
-Black pepper to taste
-Hill: 4 lobes
-Laurel Paper: 2 sheets
-Cinnamon: Oud
-Cloves: 1 tablespoon (sticks)
-Lemon: 1 piece
-Cumin: 1 teaspoon (love)
-Chicken broth: 1 cube
-Orange food coloring: as desired
-Basmati rice: 4 cups (washed well, soaked and drained)
-Garlic powder: 2 tbsp
-Ginger powder: 2 tbsp (or grated fresh)

How to prepare
1. In a saucepan, saute onions with a little oil. Then add chicken pieces and stir.

2. Flavor with salt and black pepper and put the broth cube. Then add cardamom, bay leaf, cinnamon, carnation, cumin and cumin.

3. Stir the ingredients for a few minutes.

4. Pour boiling water and add carrots, green peppers and tomatoes.

5. Leave the pan covered over the heat until the chicken pieces are tender.

6. Filter the chicken pieces from the broth and put them in an oven tray. And flavor with salt and black pepper.

7. Melt a little orange food colorant in a little water.

8. Wear gloves, grease the chicken pieces in orange color, then fry in the oven.

9. In a saucepan, warm a little vegetable oil. Add the rice and flavor with salt, garlic powder, ginger powder or grated fresh.

10. Add 4 to 5 cups of boiling water.

11. Leave the mixture on low heat for 20 minutes.

12. Make a hole with a spoon from the other end in the center of the mixture.

13. Dissolve a little of the food colorant in water and put it inside the hole with a tablespoon in thin lines.

14. Make a plate of tin foil the size of a burning charcoal.

15. Carefully place charcoal and tin over the rice.

16. Pour charcoal with a tablespoon of vegetable oil.

17. When the smoke will rise, close the pot tightly for 5 minutes.

18. Carefully remove charcoal so that the oil does not spill over rice and turn it off.

19. Mix the rice a little while pouring until the color is consistent.

20. In a serving dish, place the chicken pieces on top of the rice, garnish with nuts and serve alongside the hot sauce.

21. To prepare the tomato: In an electric mixer, put the chopped tomatoes in quarters with garlic and hot pepper to taste, as well as a little water and salt. Mix well until smooth.

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How is Mandi prepared?

Cooking time:
120 minutes

Sufficient for:
5 people


Ingredients
-Chicken: 2 chickens (cleaned and cut)
-Onions: 1 grain (large size / chopped)
-Garlic: cloves (minced)
-Carrot: 1 grain (chopped circle)
-Tomato: 1 grain (cut into quarters)
-Salt: 1 teaspoon
-Black Pepper: Half a teaspoon
-Hill: 5 pieces
-Laurel Paper: 1 sheet
-Cinnamon: Oud
-Cloves: 3 pieces
-Cumin: Half a teaspoon (love)
-Orange food color: one-quarter spoonful (optional)
-Basmati rice: 4 cups (washed and soaked for half an hour)
-Garlic powder: 1 teaspoon
-Ginger: Half a teaspoon (fresh and grated)
-Ghee: 1 tablespoon
-Lemon: 1 piece
-Vegetable oil: 2 tbsp

How to prepare
_Heat the ghee in a large saucepan over medium heat, add the onions and chicken and stir for 5 minutes.
_Season with salt and black pepper, then add cardamom, bay leaf, cinnamon, caramel, lemon and cumin.
_Stir the ingredients for a few minutes.
_Cover chicken with boiling water and add carrots and tomatoes.
_Leave the pan covered over the heat until the chicken pieces are tender for about an hour.
_Strain the chicken pieces from the broth and put them in an oven tray. And flavor with salt and black pepper.
_Melt a little orange food colorant in a little water.
_Grease the chicken pieces with the orange food color, then fry in the oven.
_Heat vegetable oil in a saucepan, then add rice and flavor with salt, powdered garlic and grated ginger.
_Add 4 to 5 cups of boiling water.
_Leave the mixture on low heat for 20 minutes.
_Make a hole with a spoon from the other end in the center of the mixture.
_Dissolve a little of the food colorant in water and put it inside the hole with a tablespoon in thin lines.
_Make a plate of tin foil the size of a burning charcoal.
_Carefully place charcoal with tin over the rice.
_Pour charcoal a tablespoon of vegetable oil.
_When the smoke will rise, close the pot tightly for 5 minutes.
_Carefully remove charcoal so that the oil does not spill over rice and turn it off.
_Mix the rice a little while pouring until the color is consistent.
_In a serving dish, place the chicken pieces on top of the rice, garnish with nuts and serve alongside the hot sauce.

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How is pasta prepared?

Cooking time:
30 minutes

Sufficient for:
4 people


Ingredients
-Spaghetti: (spaghetti / or your favorite type)
-Shrimp: 500 grams (medium size / peeled and cleaned)
-Butter: 1 tablespoon
-Vegetable oil: 1 tablespoon
-Basil: 2 tbsp (fresh and chopped)
-Cherry tomatoes: 1 cup (halved)
-Broccoli: cup (frozen / chopped small flowers)
-Zucchini: 1 piece (large size / sliced)
-Onions: 1 grain (chopped)
-Garlic: cloves (minced)
-Salt: half a teaspoon
-Black Pepper: 1/4 teaspoon
-Tomato paste: 1 tablespoon

How to prepare
_Boil the pasta according to the instructions on the packaging, strain and leave aside.
_Heat the butter and oil in a large skillet, add shrimp, salt and pepper, and stir for 7 minutes, then remove the shrimp in a plate aside.
_Add the same skillet to the onion and garlic and stir for 5 minutes.
_Add zucchini, tomato, broccoli and my heart for 10 minutes.
_Add shrimp, tomato sauce, boiled noodles and stir until the ingredients are homogeneous and leave the mixture on the heat for 10 minutes.
_Serve salt and pepper, pour pasta and vegetables in a serving dish, spread the basil over top and serve hot.

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How is pasta prepared?

Cooking time:
60 minutes

Sufficient for:
4 people

Ingredients
- Pasta: (Spaghetti)
-Garlic: 2 cloves (crushed)
-Butter: 2 tbsp
-Shrimp: 500 grams (medium size, peeled and cleaned)
- Tomato paste: 1 tablespoon
-Paprika: half a teaspoon (ground)
-Salt: half a teaspoon
-Black Pepper: 1/4 teaspoon
-Parsley: 1 tablespoon (minced)
-Olive oil: 1 tablespoon
-Lemon juice: 1 tablespoon

How to prepare
_Boil the pasta according to the instructions on the packaging, then filter it in a bowl, add a little salt, chopped parsley, olive oil and stir.
_Season the shrimp in a dish with salt, black pepper, tomato paste, paprika and lemon juice.
_Heat the butter in a saucepan over medium heat, add marinated shrimp and crushed garlic, and stir for 10 minutes until the shrimp is browned and cooked.
_Place the mixture over the prepared pasta and sprinkle with parsley and serve hot.

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