Authentic Middle Eastern Mandi Recipe

Ingredients

  • 2 kg of lamb, cut into large chunks
  • 2 cups of basmati rice
  • 4 large onions, finely chopped
  • 10 cloves of garlic, minced
  • 2 tablespoons of ghee
  • 1 tablespoon of ground cumin
  • 1 tablespoon of ground coriander
  • 1 tablespoon of ground turmeric
  • 1 tablespoon of ground cinnamon
  • 1 tablespoon of ground black pepper
  • 2 bay leaves
  • 1/2 tablespoon of ground cardamom
  • Salt to taste
  • 6 cups of water
  • 1/4 cup of raisins
  • 1/4 cup of slivered almonds, for garnish
  • Fresh coriander leaves, for garnish

Steps and instructions

  1. Rinse the basmati rice under cold water until the water runs clear. Soak the rice in cold water and set aside.
  2. Heat the ghee in a large pot over medium heat. Add the chopped onions and minced garlic. Sauté until the onions become translucent and the garlic is fragrant.
  3. Add the lamb to the pot and sear on all sides until browned.
  4. Add the ground cumin, coriander, turmeric, cinnamon, black pepper, bay leaves, cardamom and salt to the pot. Stir well to coat the lamb with the spices.
  5. Add the water to the pot and bring to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 1.5-2 hours until the lamb is tender.
  6. While the lamb is cooking, drain the soaked rice and cook it in a separate pot of boiling water until it's 70% cooked. This should take about 7-10 minutes. Drain the rice and set aside.
  7. Once the lamb is cooked, add the partially cooked rice to the pot. Cover the pot and let it cook on low heat for about 20-30 minutes until the rice is fully cooked and has absorbed the flavors from the lamb and spices.
  8. In a small pan, sauté the raisins and slivered almonds in a bit of ghee until they are golden in color. Be careful not to burn them.
  9. Fluff the rice with a fork. Garnish with the sautéed raisins, almonds and fresh coriander leaves before serving.

Tools for making

  • Large pot - For cooking the lamb and rice together.
  • Large spoon or spatula - For stirring and mixing the ingredients in the pot.
  • Knife - For chopping onions and mincing garlic.
  • Cutting board - To provide a surface for chopping and preparing ingredients.
  • Measuring cups - To accurately measure the amount of rice and water needed.
  • Small pan - For sautéing the raisins and slivered almonds for garnish.
  • Fork - To fluff the rice before serving.
  • Cooking range or stove - To provide a heat source for cooking the dish.
  • Colander - For rinsing the basmati rice.

Recipe variations

  • Substitute the lamb with chicken or beef for a different meat option.
  • Add vegetables like carrots, peas, and potatoes to make it a hearty one-pot meal.
  • Experiment with different spice blends such as adding cloves, nutmeg, or paprika for a unique flavor profile.
  • Try using different types of rice such as jasmine rice or brown rice for a healthier twist.
  • For a vegetarian version, replace the meat with tofu or paneer and use vegetable broth instead of water.
  • Add a spoonful of yogurt or a squeeze of lemon juice for a tangy kick.
  • Include dried fruits like apricots or dates to add a hint of sweetness to the dish.
  • For a spicier version, add chopped green chilies or a sprinkle of chili powder.
  • Replace ghee with butter or vegetable oil for a dairy-free option.
  • Experiment with different garnishes such as fried onions or crispy fried garlic.

Recipe overview

Mandi is a traditional dish from Yemen that has gained popularity across the Middle East. It's a hearty, comforting meal that consists of tender, spiced lamb cooked with aromatic basmati rice. This Mandi recipe takes you through each step of the process to ensure a flavorsome result that's sure to impress. Expect to use a mix of aromatic spices that infuse into the lamb and rice to create the distinct, rich flavor that Mandi is known for. The lamb is cooked until it becomes tender, and the basmati rice soaks up all the delicious flavors from the meat and spices. The dish is then garnished with sautéed raisins and almonds for a bit of sweetness and crunch, and fresh coriander leaves for a burst of freshness. This recipe calls for some time and patience, but the result is a flavorful, satisfying meal that's perfect for sharing with family and friends. Whether you're new to Middle Eastern cuisine or a seasoned cook, this Mandi recipe will bring a taste of Yemen to your kitchen.

Common questions

  1. Can I use chicken instead of lamb?
    Yes, you can substitute lamb with chicken in this recipe. Adjust the cooking time accordingly to ensure the chicken is cooked through.
  2. Can I use a different type of rice?
    While basmati rice is traditionally used in Mandi, you can use other long-grain rice varieties if desired. Just keep in mind that the cooking time may vary.
  3. Can I add vegetables to this recipe?
    Absolutely! You can add vegetables such as carrots, potatoes, or bell peppers to the dish to make it more flavorful and nutritious. Simply chop them into chunks and add them along with the lamb.
  4. How can I make it spicier?
    If you prefer a spicier Mandi, you can increase the amount of black pepper or add a pinch of red chili powder to the spice mixture. Adjust the heat to your personal preference.
  5. Can I cook this recipe in a pressure cooker?
    Yes, you can use a pressure cooker to speed up the cooking process. Follow the manufacturer's instructions for pressure cooking the lamb and rice accordingly.
  6. What can I serve with Mandi?
    Mandi is commonly served with a side of tangy tomato sauce or a spicy yogurt sauce. It pairs well with fresh salad, pickles, or roasted vegetables.
  7. Can I make this recipe ahead of time?
    Yes, you can prepare the lamb and rice in advance and store them separately in the refrigerator. When ready to serve, reheat the lamb and rice together in a covered pot over low heat until warmed through.
  8. How can I achieve a crispy bottom layer of rice?
    To achieve a crispy bottom layer of rice, known as "Al-Makbous" or "Haddi," you can transfer a portion of the cooked rice to a separate pan and cook it on low heat with a bit of ghee until it forms a golden crust. Serve the crispy rice on top of the main Mandi dish.

Serving dishes and utensils

  • Large Pot - for cooking the lamb and rice together.
  • Separate Pot - for cooking the rice.
  • Sieve - for rinsing and draining the rice.
  • Fork - for fluffing the rice before serving.
  • Small Pan - for sautéing the raisins and almonds.

Origin stories

Mandi hails from the southern region of the Arabian Peninsula, particularly Yemen. It's a traditional dish that features aromatic spices and slow-cooked meat, usually lamb or chicken, deeply embedded in a bed of fragrant rice. The cooking technique is what truly sets Mandi apart. Traditionally, it's cooked in a tandoor, a special kind of oven usually a pit dug up in the ground and covered on top, which lends the dish its unique flavor. The meat is suspended inside the tandoor and cooked over hot coals, while the rice is cooked in the drippings of the meat, which infuse it with a mouth-watering flavor. It's a communal dish, often enjoyed at large gatherings, signifying unity and brotherhood, a true testament to Arab hospitality.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.