Arabian Mandi Recipe

Ingredients

 

For the Meat:

• 1 whole chicken (1.5 kg) or 1 kg lamb/goat shoulder, cut into large pieces
• 2 tbsp ghee or vegetable oil
• Salt to taste

For Mandi Spice Blend:

• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp black peppercorns
• 6-8 green cardamom pods
• 4-5 cloves
• 2 inch cinnamon stick
• 2 bay leaves
• 1 whole nutmeg
• 1 tsp fennel seeds
• 1/2 tsp fenugreek seeds

For the Rice:

• 3 cups basmati rice
• 6 cups water or chicken/meat stock
• 2 tbsp ghee
• 1 tsp salt
• 4-5 green cardamom pods
• 2 bay leaves
• 1 cinnamon stick

For Mandi Marinade:

• 1/2 cup yogurt
• 2 tbsp prepared mandi spice powder
• 1 tbsp ginger-garlic paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 2 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp salt

For the Mandi Base:

• 3 tbsp ghee
• 2 large onions, sliced
• 4 cloves garlic, minced
• 1 inch ginger, minced
• 2 tomatoes, chopped
• 1 tbsp tomato paste
• 1 tbsp mandi spice powder
• 1 tsp turmeric
• 1/2 tsp saffron soaked in 1/4 cup warm milk
• 4-5 cups hot water or stock

For Smoking (Traditional Method):

• 1 piece of charcoal
• 1 tbsp ghee
• Aluminum foil

For Garnish:

• 2 tbsp ghee
• 1 large onion, thinly sliced and fried golden
• 1/4 cup almonds, sliced
• 1/4 cup raisins
• Fresh parsley, chopped
• Fresh mint leaves
• Lemon wedges
• Boiled eggs (optional)

Instructions

Step 1: Prepare Mandi Spice Blend

1. Dry roast all whole spices in a pan for 3-4 minutes until very fragrant
2. Let cool completely, then grind to a fine powder
3. Store in airtight container (this makes extra for future use)

Step 2: Marinate the Meat

1. Mix all marinade ingredients in a large bowl
2. Score the meat/chicken with shallow cuts
3. Coat thoroughly with marinade
4. Cover and refrigerate for at least 4 hours (preferably overnight)

Step 3: Prepare the Rice

1. Wash basmati rice until water runs clear
2. Soak for 30 minutes, then drain
3. Boil water with salt, ghee, cardamom, bay leaves, and cinnamon
4. Add rice and cook until 70% done (still firm to bite)
5. Drain and set aside, reserve some cooking liquid

Step 4: Cook the Meat

1. Heat 3 tbsp ghee in a heavy-bottomed pot (with tight-fitting lid)
2. Remove meat from marinade and brown on all sides
3. Add sliced onions and cook until golden
4. Add garlic and ginger, cook for 2 minutes
5. Add tomatoes and tomato paste, cook until soft
6. Add remaining marinade and mandi spice powder
7. Add turmeric and saffron milk
8. Add hot water to cover meat by 2 inches
9. Bring to boil, then simmer covered for 1-1.5 hours until meat is tender

Step 5: Layer for Mandi (Dum Method)

1. Check that meat is tender and liquid has reduced to about 2 cups
2. Taste and adjust salt and spices
3. Gently layer the parboiled rice over the meat
4. Sprinkle some fried onions between rice layers
5. Pour 1/2 cup of reserved rice cooking liquid over rice
6. Dot with ghee

Step 6: Traditional Smoking (Optional but Authentic)

1. Make a small bowl with aluminum foil
2. Place it in the center of the rice (on top)
3. Heat a piece of charcoal until red hot
4. Place charcoal in foil bowl, immediately add 1 tbsp ghee
5. Quickly cover the pot with foil, then the lid
6. Let it smoke for 5 minutes, then remove charcoal setup

Step 7: Final Dum Cooking

1. Cover pot with aluminum foil, then place tight-fitting lid
2. Cook on high heat for 3-4 minutes until steam forms
3. Reduce to lowest heat and cook for 45 minutes
4. Turn off heat and let rest for 15 minutes (don't open!)

Step 8: Prepare Final Garnish

1. Heat 2 tbsp ghee in a pan
2. Fry remaining onions until deep golden and crispy
3. Fry almonds until golden, set aside
4. Fry raisins until they puff up, set aside

Step 9: Serve Mandi Style

1. Carefully transfer to a large serving platter (traditionally a large round tray)
2. Arrange meat pieces on top and around the rice
3. Garnish generously with fried onions, almonds, and raisins
4. Sprinkle fresh herbs
5. Arrange lemon wedges and boiled eggs around the platter
6. Serve immediately

Traditional Mandi Accompaniments

Mandi Salad (Salata):

• 2 tomatoes, diced
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 2 tbsp parsley, chopped
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt and pepper

Mandi Sauce (Sahawiq):

• 4-5 green chilies
• 1/4 cup fresh coriander
• 3 cloves garlic
• 1 tsp cumin
• 2 tbsp lemon juice
• 2 tbsp olive oil
• Salt to taste

Blend all ingredients to make a spicy green sauce.

Yogurt Sauce:

• 1 cup thick yogurt
• 2 cloves garlic, minced
• 1 tsp dried mint
• Salt to taste

Cooking Tips for Perfect Mandi

• Meat Tenderness: The meat should be fall-off-the-bone tender before layering rice
• Rice Texture: Don't overcook the rice initially - it finishes cooking during dum
• Smoking: The charcoal smoking gives authentic flavor but can be skipped
• Steam Seal: Ensure no steam escapes during final cooking
• Patience: Don't rush any step - slow cooking is key to authentic mandi

Authentic Serving Style

• Serve on a large communal platter (preferably round)
• Traditionally eaten with hands
• Provide small bowls of the accompanying sauces
• Serve with Arabic bread (khubz) or pita
• Follow with Arabic coffee (qahwa) or tea

Regional Variations

• Yemeni Style: More spices, often with lamb
• Saudi Style: Milder spicing, often with chicken
• Omani Style: Addition of dried limes (loomi)
• Restaurant Style: Sometimes includes food coloring for visual appeal

Prep Time: 1 hour (plus marination)
Cook Time: 3 hours
Serves: 6-8 people

Bismillah wa bi'l-hana wa'l-shifa! (In the name of Allah, with pleasure and health!) - Enjoy your authentic Arabian Mandi!

Cultural Heritage

Mandi originated in Yemen and is considered the national dish of Yemen and Saudi Arabia. The name "Mandi" comes from the Arabic word "nada" meaning "dew," referring to the tenderness of the meat. Traditionally cooked in underground ovens called "tandoor," this dish represents the pinnacle of Arabian hospitality and culinary artistry.

The communal serving style reflects the Bedouin tradition of sharing meals, and the generous use of spices tells the story of ancient trade routes that brought exotic flavors to the Arabian Peninsula. Each family has their own secret blend of spices, passed down through generations.