Instructions

1. Preparing the Meat

   Preheat the oven to 200°C (400°F). Season the meat pieces with half a tablespoon of salt, half of the saffron infusion, and black pepper, then rub well and set aside. · 5 min
2. Sautéing the Aromatics

   In an oven-safe pot, heat the ghee and add the onion and whole spices (cardamom, cloves, cinnamon, and bay leaves), stirring until the onion softens and turns light golden. · 8 min
3. Preparing the Rice

   Drain the soaked rice and add it to the pot over the onion, stirring gently for 2 minutes to absorb the flavors, then add the boiling water, salt, and green chili peppers. · 2 min
4. Assembling the Mandi

   Cover the rice pot with two layers of heavy-duty aluminum foil, make multiple perforations in the foil using a fork or knife, then place the seasoned meat pieces directly on top of the perforated foil so its juices drip onto the rice. · 5 min
5. Oven Cooking

   Cover the meat and the pot very tightly with a layer of parchment paper followed by layers of aluminum foil to trap the steam, then transfer the pot to the hot oven for 1.5 to 2 hours until the meat is fully cooked and tender. · 1 h 50 min
6. Smoking and Serving

   Remove the pot and uncover carefully, drizzle the remaining saffron infusion over the rice, then place a lit charcoal piece in a small cup with a few drops of oil inside the pot and cover immediately for 5 minutes to infuse with authentic smoky flavor before serving. · 5 min

Nutrition / serving

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