2 cups Sunwhite Jasmine/aromatic rice, rinsed and strained
600 g lamb meat, cut into chunks
2 onions, cut into cubes
2 tomatoes, cut into cubes
10 whole cloves
2 cinnamon sticks
6 cardamom pods
3 bay leaves
2 teaspoons white pepper
3 teaspoons salt
1 teaspoon black pepper
2 tablespoons turmeric
2 tablespoons ghee, melted
50 g almonds and pine nuts, roasted
Heat one litre of water in a big pot over high heat.
When the water starts boiling, stir in the meat and cook it removing the foam resulting on top. Stir in the cloves, cinnamon, cardamom, bay, onion, tomato, white pepper, turmeric, salt and black pepper. Stir to combine.
Reserve half of the stock to serve with the mandi later as a soup. Lower the heat, cover the pot and cook for 20-25 minutes.
Meanwhile, pour two cups of water in a big pot over high heat and stir in the rice. When the water starts boiling, lower the heat and add the melted ghee on top of the rice. Cover the pot and cook the rice for 15-20 minutes.
Put the cooked rice in a serving platter and top it with the cooked meat.
Garnish with the roasted nuts and fried onion.
Serve hot with the reserved stock.