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One-Pot Lamb Mandi Recipe with Aromatic Saffron Rice

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A fragrant Middle Eastern classic made easy in one pot, combining tender lamb chunks with saffron-infused basmati rice for a comforting and flavorful meal.

Ingredients

Scale
  • 2 lbs bone-in lamb shoulder or leg, cut into chunks (boneless optional)
  • 2 cups basmati rice, rinsed thoroughly
  • A generous pinch of saffron threads soaked in 2 tablespoons warm water
  • 2 medium onions, thinly sliced
  • 4 cloves garlic, minced
  • 1-inch piece ginger, grated
  • 2 medium tomatoes, diced
  • ½ cup plain full-fat yogurt (or coconut yogurt for dairy-free)
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric powder
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground cloves
  • 1 teaspoon black pepper
  • Salt, to taste
  • 3 tablespoons vegetable oil or ghee
  • Approximately 3 cups water or broth
  • A handful of chopped cilantro and mint for garnish (optional)
  • ¼ cup toasted almonds or pine nuts for garnish

Instructions

  1. Place saffron threads in a small bowl with 2 tablespoons warm water and steep for at least 15 minutes.
  2. Rinse basmati rice under cold water until clear, soak for 20 minutes, then drain well.
  3. Heat oil or ghee in a large heavy-bottomed pot over medium heat. Add sliced onions and cook until golden brown, about 10 minutes.
  4. Add minced garlic and grated ginger; cook for 2 minutes until fragrant.
  5. Increase heat to medium-high. Add lamb chunks and sear until browned on all sides, about 6-8 minutes.
  6. Add diced tomatoes, cumin, coriander, cinnamon, turmeric, cardamom, cloves, black pepper, and salt. Stir and cook until tomatoes soften, about 5 minutes.
  7. Stir in yogurt and saffron with its water.
  8. Spread soaked and drained rice evenly over the lamb mixture. Pour in 3 cups water or broth gently over the rice without stirring.
  9. Bring to a gentle boil, reduce heat to low, cover tightly, and simmer for 40-45 minutes until rice is tender and lamb is cooked through.
  10. Turn off heat and let rest, covered, for 10 minutes. Gently fluff rice with a fork.
  11. Garnish with chopped cilantro, mint, and toasted almonds or pine nuts before serving.

Notes

Use high-quality saffron for best flavor and color. Brown the lamb thoroughly for depth of flavor. Avoid stirring after adding rice and liquid to keep layers distinct. If rice is undercooked, add hot water, cover, and steam a few more minutes. For dairy-free, substitute yogurt with coconut yogurt and use oil instead of ghee. Bone-in lamb adds extra richness but boneless cooks faster.

Nutrition

Keywords: lamb mandi, one-pot recipe, saffron rice, Middle Eastern, easy dinner, aromatic spices, comfort food

Find it online: https://bouncybowl.com/one-pot-lamb-mandi-recipe-with-aromatic-saffron-rice-easy-and-perfect/