Mandi is a traditional Arabian dish, especially popular in Yemen and the Gulf countries. It consists of tender, slow-cooked meat (usually lamb or chicken) served with fragrant, spiced rice. The dish is known for its smoky flavor, which comes from cooking the meat in a tandoor or underground oven. However, you can recreate this delicious dish at home using an oven or stovetop method.

Meat Mandi Recipe: A Flavorful Arabian Delight

Recipe by Nesreen AhmedCourse: Main CourseCuisine: ArabianDifficulty: Moderate

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

750

kcal

Ingredients

For the Meat
1 kg lamb (leg or shoulder, with bone) or 1 whole chicken (cut into pieces)
2 tbsp ginger-garlic paste
1 tbsp black pepper powder
1 tbsp coriander powder
1 tbsp cumin powder
1 tbsp turmeric powder
1 tbsp red chili powder (adjust to taste)
1 tbsp garam masala
1 tbsp dried lime powder (loomi/black lime, optional but recommended)
1 tbsp salt (adjust to taste)
½ cup plain yogurt
2 tbsp lemon juice
¼ cup olive oil or ghee
1 large onion (sliced)
2 bay leaves
4-5 cardamom pods
1 cinnamon stick
4-5 cloves
For the Mandi Rice
3 cups basmati rice (soaked for 30 mins)
4 cups water or meat broth
1 large onion (finely chopped)
2 tbsp ghee or butter
1 tbsp cumin seeds
1 tbsp coriander powder
1 tsp turmeric powder
1 tsp black pepper powder
1 cinnamon stick
3-4 cardamom pods
3-4 cloves
1 bay leaf
Salt to taste
For Smoky Flavor (Optional but Recommended)
Charcoal piece
1 tsp oil or ghee

Directions

Step 1: Marinate the Meat
In a large bowl, mix yogurt, ginger-garlic paste, black pepper, coriander powder, cumin powder, turmeric, red chili powder, garam masala, dried lime powder, salt, lemon juice, and olive oil.
Coat the lamb or chicken pieces thoroughly with this marinade.
Cover and refrigerate for at least 4-6 hours (overnight for best results).
Step 2: Cooking the Meat
Oven Method:
Preheat oven to 180°C (350°F).
In a deep tray, spread sliced onions, bay leaves, cardamom, cinnamon, and cloves.
Place the marinated meat on top and cover tightly with aluminum foil.
Bake for 1.5 to 2 hours (for lamb) or 45-60 mins (for chicken) until tender.
Uncover and broil for 5-10 mins to get a slight char.
Stovetop Method:
In a large pot, heat ghee and sauté onions, bay leaves, cardamom, cinnamon, and cloves.
Add marinated meat and sear for 5 mins.
Add 1 cup water, cover, and simmer on low heat for 1.5 hours (lamb) or 40 mins (chicken) until tender.
Step 3: Prepare Mandi Rice
In a large pot, heat ghee and sauté chopped onions until golden.
Add whole spices (cumin, coriander, turmeric, black pepper, cinnamon, cardamom, cloves, bay leaf) and sauté for 1 min.
Drain soaked rice and add to the pot. Stir gently.
Pour 4 cups of water or meat broth, add salt, and bring to a boil.
Cover and cook on low heat for 15-20 mins until rice is fluffy.
Step 4: Adding Smoky Flavor (Optional but Traditional)
Heat a small piece of charcoal on direct flame until red hot.
Place it in a small metal bowl and put it on top of the cooked meat.
Drizzle 1 tsp oil or ghee over the charcoal and immediately cover the pot for 5-10 mins to infuse smoky flavor.
Step 5: Serving Mandi
Spread the cooked rice on a large serving platter.
Place the tender meat pieces on top.
Garnish with fried onions, raisins, nuts (optional), and fresh coriander.
Serve with salata (Arabic salad), garlic sauce, or yogurt dip.

Notes

1. Ingredient Substitutions
No dried lime (loomi)? Use 1 tbsp lemon zest + 1 tsp sumac for tanginess.
No hawaij spice? Mix equal parts cumin, coriander, black pepper, and cardamom.
Vegetarian option? Replace meat with cauliflower or mushrooms (adjust cooking time).
2. Cooking Adjustments
Oven vs. Stovetop: Oven yields more tender meat; stovetop is faster but requires more monitoring.
No charcoal for smoke? Use 1/2 tsp liquid smoke in the rice (less authentic but effective).
Rice too dry? Sprinkle 2 tbsp broth and reheat covered.
3. Storage & Reheating
Fridge: Stores for 3 days (meat and rice separately).
Freezer: Freeze meat (without rice) for 1 month. Thaw overnight before reheating.
Reheat: Sprinkle water, cover, and microwave or steam to retain moisture.
4. Special Occasion Tips
For guests: Garnish with fried nuts, pomegranate seeds, and fresh herbs.
Presentation: Serve in a large copper tray for authenticity.
5. Common Mistakes to Avoid
Overcooking rice: Soak basmati for only 30 mins (not longer).
Rushing marination: Less than 4 hours = less flavor.
High heat on meat: Will dry it out – low and slow is key.

Nutrition Facts

Amount Per ServingCalories750
% Daily Value *
Total Fat 32g 50%
- Saturated Fat 12g 60%
Cholesterol 150mg 50%
Sodium 1100mg 46%
Potassium 15mg 1%
Total Carbohydrate 70g 24%
- Dietary Fiber 4g 16%
- Sugars 3g
Protein 52g 104%

Vitamin C 6%
Iron 4.5%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Meat Mandi Recipe: A Flavorful Arabian Delight