Mandi is a traditional Yemeni dish. Mandi is considered the main dish served during special events, such as Eid, weddings, and feasts
- ½ kg mutton – cut into big pieces
- 1 glass- Basmati rice
- ¼ cup- Carrots, grated
- 3 tbsp. Mandi spices
- 100 grams. Butter
- 2- Dried lemon pieces
- 3 tbsp. Olive oil
- ½ cup- Pine seeds
- 4 cups- Chicken stock or water
- Salt to taste
To make mandi spice:
- 2 tbsp. Cardamom pods.
2 tbsp. Cloves.
2 tsp. Black pepper.
1- Whole nutmeg.
1 tbsp. Dry Ginger.
4- Bay leaves.
- Blend or process all ingredients under mandi spice together until finely crushed.
- In a cooking pot combine mutton, salt, 1 1/2 tablespoons of mandi spices, 1 tbsp. olive oil and one piece of dry lemon, stirring well then pressure cook to 5 whistle.
- soak the rice for 20 minutes and wash and drain
- In another cooking pot combine 4 cups of water, butter, grated carrots and one piece of dry lemons bringing it to boil
- Add rice. Add salt and 1 1/2 tablespoons of mandi spices then add to the carrots stirring well and cook over low heat for 10 minutes.
- Heat oven for 165 Celsius,
- Put remaining olive oil in a small plate then make hole in the middle of rice and Place mutton pieces over rice.
- Prepare a large serving platter and firstly place rice then mutton.
- Garnish with almonds and serve.
* You can use chicken instead of mutton.
* Place a small plate of olive oil in the middle of rice pot and Put burning coal inside the olive oil plate. Close cooker immediately allowing smoke to come out to hit rice & mutton pieces. To give a special aroma of mandi this process is necessary, but it’s purely optional, without this process also the rice tastes and smell too good to serve to your guests a surprise meal.