Heat ghee in a pot and sauté the onions until translucent. Add garlic, chilies, and the Mandi spice mix.
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.
Place the hot charcoal into the foil/bowl and pour a teaspoon of oil or ghee over it. It will immediately begin to smoke. 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.
Bring the broth to a boil in a clean pot. Add the soaked rice. Heat ghee in a pot and sauté the onions until translucent
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).
1 piece of natural charcoal and a small piece of foil. 2. Cooking the Meat Let it sit for 5–10 minutes
Typically 1 lb (500g) of lamb or chicken (bone-in pieces work best for flavor).