AuthorbaidooneMandi (Arabic: مندي) is a traditional dish originated from Hadhramaut, Yemen, consisting mainly of meat and rice with a special blend of spices. It is cooked in a pit underground. It's extremely popular and prevalent in most areas of the Arabian Peninsula, and even considered a staple dish in many regions. It's also found in Egypt, the Levant, and Turkey.
Mandi is usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices called Hawaij. The meat used is usually a young and small sized lamb to enhance the taste further.
Mandi is considered the staple dish served during special events, such as Eid, weddings, and feasts in Yemen and the south of the Saudi Arabia.
Heat one litre of water in a big pot over high heat.
When the water starts boiling, stir in the meat and cook it removing the foam resulting on top. Stir in the cloves, cinnamon, cardamom, bay, onion, tomato, white pepper, turmeric, salt and black pepper. Stir to combine.
Reserve half of the stock to serve with the mandi later as a soup. Lower the heat, cover the pot and cook for 20-25 minutes.
Meanwhile, pour two cups of water in a big pot over high heat and stir in the rice. When the water starts boiling, lower the heat and add the melted ghee on top of the rice. Cover the pot and cook the rice for 15-20 minutes.
Put the cooked rice in a serving platter and top it with the cooked meat.
Garnish with the roasted nuts and fried onion.
Serve hot with the reserved stock.
Ingredients
Directions
Heat one litre of water in a big pot over high heat.
When the water starts boiling, stir in the meat and cook it removing the foam resulting on top. Stir in the cloves, cinnamon, cardamom, bay, onion, tomato, white pepper, turmeric, salt and black pepper. Stir to combine.
Reserve half of the stock to serve with the mandi later as a soup. Lower the heat, cover the pot and cook for 20-25 minutes.
Meanwhile, pour two cups of water in a big pot over high heat and stir in the rice. When the water starts boiling, lower the heat and add the melted ghee on top of the rice. Cover the pot and cook the rice for 15-20 minutes.
Put the cooked rice in a serving platter and top it with the cooked meat.
Garnish with the roasted nuts and fried onion.
Serve hot with the reserved stock.