Mandi Rice with Meat

Ingredients

• 1½ kilograms long-grain rice
• 3 cups vegetable oil
• to taste bone-in meat
• 2 onions, sliced onion
• 2 grated carrots carrots
• to taste green bell pepper
• 1 head of garlic, halved head of garlic
• 4 pieces loomi (dried lime)
• ½ cup raisins
• 6 leaves bay leaves
• mentioned without a quantity cinnamon sticks
• ½ teaspoon ginger
• 1 tablespoon mandi spice blend or seven-spice blend
• ½ tablespoon ground cinnamon
• 1½ tablespoons dried vegetables or Maggi seasoning
• ½ teaspoon black peppercorns
• 12 pods cardamom
• ½ teaspoon turmeric
• 10 pieces cloves
• mentioned without a quantity saffron
• to taste, for garnish almonds
• to taste, for garnish pine nuts
• mentioned without a quantity charcoal
• 1½ cups for every cup of rice meat broth
• 2 onions, cut into wedges red onions
• 3 bell peppers: red, yellow, and green mixed bell peppers
• 2 or 3 fatty pieces shanks or fatty cuts of meat
• 3 cups Mazola oil/corn oil/sunflower oil
• for boiling the meat cold water
• as needed salt
• soaked 30 minutes or 1 hour beforehand soaked rice
• for smoking charcoal smoke

Instructions

1. Soak the long-grain rice in a bowl of cold water for 30 minutes to 1 hour.
2. Mix the listed spices in a small bowl to prepare the meat seasoning, and set the saffron aside in a separate bowl.
3. Place the meat in a pot over the heat with cold water, then boil it until foam rises and remove anything that appears on the surface of the pot.
4. Add the loomi, garlic, bay leaves, and mixed spices to the meat pot, then lower the heat and cook the meat gently until tender.
5. Prepare the charcoal in a suitable smoking vessel, then place the oil in the smoking vessel over the charcoal so that it takes on a smoky flavor.
6. When the meat is cooked, brush it with the smoked oil, then place it in a baking tray and put it in the oven until it turns golden.
7. Remove the meat tray from the oven, brush the meat a second time with the smoked oil, and return it to the oven until fully browned.
8. Heat the smoked oil in the cooking pot, then fry the onion and carrots in it until golden.
9. Add the soaked rice to the pot of onions and carrots, then stir until it is coated with oil and takes on color.
10. Add the meat cooking broth to the rice pot, using 1½ cups of broth for every cup of rice.
11. Raise the heat under the rice pot until it starts to boil, then reduce it to the lowest heat when the liquid begins to decrease.
12. Taste the liquid in the rice pot, then add the needed amount of dried vegetables or Maggi seasoning to adjust the salt, according to the chef's instructions.
13. Shortly before cooking is finished, add the bell peppers and raisins to the rice pot, then add the saffron to give color.
14. When the rice is cooked, fluff it lightly in the pot.
15. Transfer the rice to a serving platter, then arrange the pieces of meat on top.
16. Garnish the tray or serving platter with almonds and pine nuts as desired.