mandi
Next Dish: Madaba
Mandi is a traditional dish originating from Yemen, popular throughout the Arabian Peninsula. It consists of rice, meat (usually lamb or chicken), and a mixture of spices. The meat is slow-cooked in a tandoor, which is a special kind of oven, resulting in a tender and flavorful dish. Mandi is often garnished with raisins and served with a hot sauce called "Zhoug".
Recipe
Ingredients:
2 cups of Basmati rice
1 kg of chicken
2 large onions, finely chopped
4 cloves of garlic, finely chopped
2 tablespoons of Mandi spice mix
1 teaspoon of turmeric powder
1 teaspoon of black lime powder
Salt to taste
4 tablespoons of ghee or clarified butter
4 cups of hot water
2 bay leaves
4 cardamom pods
2 cinnamon sticks
Instructions:
Wash the rice thoroughly and soak it in water for about 30 minutes.
Marinate the chicken with Mandi spice mix, turmeric powder, black lime powder, and salt. Let it sit for at least an hour.
Heat ghee in a large pot, add the chopped onions, and sauté until they turn golden brown.
Add the chopped garlic to the pot and sauté for a few more minutes.
Add the marinated chicken to the pot and cook until it turns brown on all sides.
Add the bay leaves, cardamom pods, and cinnamon sticks to the pot and stir well.
Drain the rice and add it to the pot. Stir gently to combine the ingredients.
Pour hot water into the pot, making sure it covers the rice and chicken. Cover the pot and cook on low heat for about 20-30 minutes, or until the rice and chicken are fully cooked.
Once cooked, remove the pot from the heat and let it sit for about 10 minutes before serving.
Serve the Mandi hot, garnished with fried nuts or raisins if desired.