Mandi_kuchek 📍

Typically 1 lb (500g) of lamb or chicken (bone-in pieces work best for flavor).

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). mandi_kuchek

Once the water level drops to the surface of the rice, place the cooked meat pieces on top of the rice. Cover tightly with a lid or foil and cook on very low heat for 15–20 minutes. 4. The "Mandi" Smoke (Crucial Step) To get the authentic pit-cooked flavor at home: Heat a piece of charcoal until it is glowing red. Typically 1 lb (500g) of lamb or chicken