Fragrant basmati rice and tender meat slow-cooked in an underground tandoor-style pit, infused with smoky wood aromas. This celebratory Yemeni dish from Hadhramaut is a feast for the senses.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Marinate meat with mandi spice mix, garlic, salt, and a drizzle of oil. Let rest for at least 2 hours or overnight in the refrigerator.
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2
Prepare a smoking pit or use a deep pot method: place charcoal or wood at the bottom, set a rack above, and place marinated meat on the rack.
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3
Cover tightly with foil and cook low and slow for 2-3 hours until the meat is fall-off-the-bone tender and deeply smoky.
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4
Meanwhile, cook soaked rice with saffron, dried limes, cardamom, cinnamon sticks, and the meat drippings until fluffy and fragrant.
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5
Layer the aromatic rice on a large communal platter, place the smoked meat on top, and scatter with toasted almonds and raisins.
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6
Serve family-style with a tomato-chili salsa (sahawiq) and fresh salad on the side.
Did You Know?
Traditional mandi is cooked in a tandoor pit dug into the ground, where the meat hangs above smoldering wood and slow-cooks for hours in its own smoke.
Chef's Notes
Equipment Tips
- large pot
- roasting rack
- charcoal or wood fire
- aluminum foil
The Story Behind Mandi
Mandi originated in the Hadhramaut region of eastern Yemen and has become one of the most famous dishes of the Arabian Peninsula. The technique of underground pit cooking allowed desert communities to prepare large feasts using minimal fuel. Hadhrami merchants and travelers spread mandi across Southeast Asia, East Africa, and the Gulf states, making it a global ambassador of Yemeni cuisine.
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