SHAN MANDHI & SHISH TAOUK ARABIC SEASONING
MIX **UK SELLER**
1.
Dissolve
Shan Mandhi Mix in one cup of water and add 2-3 tablespoons oil / butter. Mix and
apply to meat.
2.
Pour
2 cups of water in a tightly closing pot or pressure cooker and bring to boil.
Place the meat in it. Cover tightly and cook on low heat for: chicken 1-1½
hour, lamb / mutton 2- 2½ hours.
3.
Remove
from heat. Separate meat and stock.
4.
Heat
2-3 table spoons oil/ butter and fry the meat from all sides for 2-3 minutes
and keep aside.
5.
In
the meat stock add enough water to make it 3½ cups. Keep this aside.
6.
Heat
remaining oil/ butter and fry the sliced onion till light brown.
7.
Add
the 3½ cups of meat stock and drained rice. Bring to boil, and then reduce heat
to low. Cover tightly and cook for 15 minutes on low heat.
8.
Remove
cover and fluff the rice with a fork. Place the meat on it. Cover and cook for
5 minutes or till the rice is tender. Put the rice in a dish and place the
chicken / lamb / mutton over it.
1.Salt Black 2. Pepper 3.Garlic 4.Ginger 5.Cumin 6.Coriander
7.Onion 8.Maltodextrin 9.Citric Acid 10.Turmeric 11.Silicon
Dioxide
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normally 1 - 3 working days, but not guaranteed. Europe & Ireland: Royal
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