4 Serves
92 Mins
Marinate the meat with the Mandi spice blend and salt, allowing it to rest for at least 20 minutes.
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BhutaneseVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
26 µg / 400 µgCalcium
76 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
101 mg / 420 mgPhosphorus
533 mg / 1,250 mgPotassium
865 mg / 4,700 mgSodium
1126 mg / 2,300 mgZinc
8 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
6 g / 28 gSugar
0 g / 50 gSaturated Fat
12 g / 20 gCholesterol
143 mg / 300 mgCaffeine
0 mgNet Carbs
41 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot and sear the meat until browned on all sides.
Add the rice and water to the pot, bringing the mixture to a gentle boil before reducing heat to a simmer.
Place a small metal bowl with a piece of lit charcoal inside the pot, add a drop of oil to create smoke, and cover tightly to infuse the flavor.
8
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g13
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Greek