Yemeni Mandi

Mandi is a traditional Hadrami dish that is famous for the people of Hadhramaut (between Yemen and Oman), and it is spread throughout the Arabian Peninsula and various Arab countries such as Jordan, Egypt, Syria, Palestine, and the Gulf countries in general.

Yemeni Mandi


Mandi is a dish consisting of rice and meat or chicken. The meat or chicken is seasoned with Arabic spices, and is placed in special ovens similar to the tandoor, and cooked with the heat of hot coals, while making use of the juice formed from the process of grilling in the rice cooker, to add a kind of taste The unique blend of creamy and rich barbecue flavour.

Lamb Yemeni Mandi

Lamb Yemeni Mandi


    • Two kilograms of lamb chops with the bone.
    • Four cups of meat or chicken broth.
    • Three cups of rice.
    • Three grains of lome.
    • Onion.
    • Two teaspoons of ground black pepper.
    • Three cloves of garlic.
    • Salt - to taste.
    • A teaspoon of cloves.
    • 1 tablespoon each of:
      • Ground cardamom.
      • Ground cumin.
      • Ground cinnamon.
      • vegetable oil;
      • obesity;

    To decorate:

    • A tablespoon of vegetable oil.
    • Two tablespoons of each:
      • pine;
      • Peeled almonds.
      • Raisins.

    To smoke:

    • A piece of coal.
    • A tablespoon of vegetable oil.

    How to prepare

    Preparing the meat:

    • Wash the meat in cold water, then dry it.
    • Mix the spices together in a small dish.
    • Rub the meat with salt, and half the amount of spices.

    Rice preparation:

    • Wash the rice well, soak it in cold water for thirty minutes, and drain it from the water.
    • Incise the Lumi beads.
    • Heat the meat or chicken broth with the lumi in a wide saucepan until it boils.
    • Cut the onions into small cubes, and crush the garlic well.
    • Fry the onions with ghee, oil, add a little salt, and the rest of the spices over a low heat.
    • Add garlic and stir for a minute, then add rice and stir with the mixture.
    • Put the hot broth with the lomi and stir it well.

    Mandi preparation:

    • Heat the oven to its highest temperature for ten minutes, and place the pieces of meat on the grill of the circular oven and stack the pieces from each other.
    • Put the grille over the rice pot, cover the meat well with baking paper, then cover it with the rice pot with aluminum foil.
    • Put it in the oven and leave it on high heat for thirty minutes.
    • Reduce the heat from high to medium and leave the pot for about an hour and a half, until the meat is completely cooked.
    • Light a piece of charcoal and place it inside a piece of aluminum foil in the shape of a deep dish.
    • Take out the pot and grill the meat from the oven, uncover the lid and lift the grill.
    • Put a piece of charcoal in the middle of the surface of the rice and pour vegetable oil over it.
    • Put the net back on the pot, cover it again, and leave it for ten minutes.

    Serving the dish:

    • Fry pine nuts, almonds, and raisins in vegetable oil.
    • Uncover the pot, lift the coals, and gently stir the rice with a fork.
    • Spread the rice in a plate suitable for serving, distribute the meat pieces over it and decorate the dish with pine nuts, almonds, and raisins.

    Chicken Yemeni Mandi

    Chicken Yemeni Mandi


      • kilogram of chicken.
      • A cube of chicken broth.
      • A quarter of a teaspoon each of:
        • Ground cinnamon.
        • Ground cardamom.
        • saffron.
      • Three tablespoons of milk.
      • Half a teaspoon of turmeric.
      • Sprinkle of ground black pepper.
      • A teaspoon of mixed spice.
      • A teaspoon of lemon zest.
      • A little water, and oil.
      • Salt - as desired.

      Chicken Filling Ingredients:

      • Half a lemon.
      • small onion.
      • A clove of garlic.

      Rice Ingredients:

      • Three cups of basmati rice.
      • A large tomato, cut into cubes.
      • Three tablespoons of tomato paste.
      • Three cloves of crushed garlic.
      • Three grains of cardamom.
      • Three cloves of garlic.
      • Onion cut into cubes.
      • Half a teaspoon of turmeric.
      • Five grains of black pepper.
      • A century of hot green pepper.
      • A piece of lomen cut into two halves.
      • Half a green pepper.
      • Cinnamon stick.
      • Laurel leaf.

      Mandi smoking ingredients:

      • A piece of burning coal.
      • Peel half a lemon.
      • A little oil.

      How to prepare

      Prepare the chicken marinade:

      • Clean the chicken inside and out and dry it well.
      • Mix the seasoning ingredients with a little water and oil, season the chicken with the marinade inside and out, and leave it aside.

      Prepare the chicken filling:

      • Cut the onions, lemon into large pieces, garlic in half, stuff the chicken with vegetables, and tie its legs well to keep the filling inside the chicken.

      Rice preparation:

      • Sauté the onions and garlic with a little ghee in a pot over a high, strong heat, add the remaining ingredients except for rice, and stir the ingredients together.
      • Transfer all the contents of the pot to a deep dish suitable for the oven and add the drained rice and boiling water.
      • Put a net on the pot and put the marinated chicken on the net to let the extract from the chicken drop to the rice during grilling.
      • Cover the pot with aluminum foil and leave the chicken uncovered.
      • Put the chicken in a preheated oven at a temperature of two hundred degrees Celsius for about an hour and a half, and in the middle of the scheduled period, cover the chicken with aluminum foil and continue grilling until the chicken is completely cooked.
      • Prepare the lemon peel and put a little oil in it with a piece of charcoal and put them on the rice and cover each of the chicken and rice while it is inside the oven and leave it for five to seven minutes.
      • Pour the rice into a serving dish, put the chicken on top, and serve.

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