Add enough water to cover the meat. Bring to a boil, then cover and simmer on low heat until the meat is fully cooked and tender (about 45–60 minutes for lamb, 30 for chicken).
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. mandi_kuchek
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. Add enough water to cover the meat
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 Let it sit for 5–10 minutes
Remove the meat and set aside. Strain the cooking liquid; this broth will be used to cook the rice. 3. Preparing the Rice
Place the hot charcoal into the foil/bowl and pour a teaspoon of oil or ghee over it. It will immediately begin to smoke.