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Mandi (food)
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For other uses, see Mandi (disambiguation).

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Mandi

Homemade mandi from Yemen.

Course Lunch or dinner

Place of origin Yemen

Region or state Hadhramaut

Main ingredients Rice, meat (lamb or chicken), saffron and a mixture of Hawaij[1]

 Cookbook: Mandi
   Media: Mandi
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Chicken is suspended in the air and cooked from the steam and heat under it.
A pit built for Mandi

Mandi (Arabic: ‫ )مندي‬is a traditional dish that originated from Hadhramaut, Yemen,[2]
consisting mainly of meat and rice with a special blend of spices, cooked in a pit
underground. It is extremely popular and prevalent in most areas of the Arabian Peninsula,
and even considered a staple dish in many regions. It is also found in Egypt, the Levant, and
Turkey.

In India Mandi is popular among the Hadhrami people in the Malabar region of Kerala,
Bhatkal of Karnataka, as well as Barkas and areas around Hyderabad and Fraser Town and
HRBR Layout/Kammanahalli in Bangalore. It is getting more popular in India day by day
due to the connection of trade and belonging between the Indian Muslims and the Middle
East.

Mandi was 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.

The main technique which differentiates mandi from other meat dishes is that the meat is
cooked in the tandoor (taboon in Arabic), which is a special kind of oven which is usually a
pit dug up in the ground and covered with clay all around its sides.[3]

Mandi is considered the main dish served during special events, such as Eid, weddings, and
feasts in Yemen and southern Saudi Arabia.

Contents
 1 Etymology

 2 Technique

 3 See also

 4 References

 5 External links
Etymology
The word "mandi" comes from the Arabic word "nada", meaning "dew", and reflects the
moist 'dewy' texture of the meat.[4]

Technique
Dry wood (traditionally, Samer or Gadha) is placed in the tandoor and burned to generate a
lot of heat turning into charcoal.

The meat is then boiled with whole spices until tender, and the spiced stock is then used to
cook the basmati rice at the bottom of the tandoor, then the meat is suspended inside the
tandoor above the rice and without touching the charcoal. After that, the whole tandoor is
then closed with clay for up to 8 hours.

Raisins, pine nuts, or peanuts can be added to the rice as to one's taste.

See also
 Kabsa
 Biryani
 Haneeth
 Maqluba
 Mansaf
 Quzi
 Pilaf
 Paella
 Nasi kebuli
 Nasi mandy
 List of rice dishes

References
1.

 https://www.unileverfoodsolutionsarabia.com/en/recipe/chicken-mandi-R0072113.html
  Salloum, Habeeb (2012-02-28). Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj,
Delicious Homestyle Arabian Cooking. Tuttle Publishing. ISBN  9781462905249.

  Tracy, Kathleen (2011-03-31). We Visit Saudi Arabia. Mitchell Lane Publishers, Inc. p.  37.
ISBN  9781612280851. mandi saudi arabia.

4.  http://gulfnews.com/gn-focus/eat/mandi-on-my-mind-1.1206544

External links
 How to Make Chicken Mandi with Step-By-Step photos
 

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Rice dishes

This Arab cuisine-related article is a stub. You can help Wikipedia by expanding it.
Categories:

 Yemeni cuisine
 Emirati cuisine
 Palestinian cuisine
 Rice dishes
 Arab cuisine
 Arab cuisine stubs

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 This page was last edited on 19 April 2021, at 16:15 (UTC).

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