Saudi Mandi

Name: Saudi Mandi
Yield: 7
Cuisine: Saudi Arabia
Ingredients: Lamb or chicken, bone-in — 1.2 kg (2.6 lb); Baharat spice blend — 2 tbsp; Ground turmeric — 1 tsp; Onions, sliced — 2; Garlic, crushed — 4 cloves; Basmati rice, rinsed and soaked 30 minutes — 400 g (2 cups); Meat stock — 750 ml (3 cups); Cinnamon Stick — 1; Whole Cardamom pods — 3; Salt, — to taste; Wood chips or charcoal, for smoking (optional)

The Quirky Foodster Team

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Servings

Ingredients

Lamb or chicken, bone-in — 1.2 kg (2.6 lb)
Baharat spice blend — 2 tbsp
Ground turmeric — 1 tsp
Onions, sliced — 2
Garlic, crushed — 4 cloves
Basmati rice, rinsed and soaked 30 minutes — 400 g (2 cups)
Meat stock — 750 ml (3 cups)
Cinnamon Stick — 1
Whole Cardamom pods — 3
Salt, — to taste
Wood chips or charcoal, for smoking (optional)

Method

Rub the meat generously with Baharat, turmeric and salt; marinate for at least 1 hour.
Preheat the oven to 160°C (320°F).
Place the meat on a rack over a roasting pan, cover tightly with foil, and roast for 2-2.5 hours until very tender.
Meanwhile, sauté the onions and garlic in a large pot until softened.
Add the drained rice, stock, cinnamon and cardamom, then simmer covered for 18-20 minutes until tender.
For a smoky flavour, place a small piece of hot charcoal in a metal bowl set into the rice, drizzle with a little oil, and cover tightly for 5 minutes to infuse smoke, then remove.
Serve the meat over the smoky rice.

Introduction: Slow-cooked, smoky spiced rice with tender meat, traditionally cooked in an underground pit oven.

Cultural Background: Mandi, originating from Yemen but deeply embraced across Saudi Arabia, involves meat and rice cooked together in a sealed pit for a distinctive smoky flavour, now commonly adapted for home ovens.

Tips: Cooking the meat low and slow, tightly covered, is key to achieving the traditional tender, falling-apart texture. The charcoal smoking step is optional but adds an authentic smoky depth.

Variations: Use goat meat for a more traditional flavour profile; add a dried lime to the rice for extra tang.

Storage: Store meat and rice separately in airtight containers in the refrigerator for up to 3 days.

Reheating: Reheat the rice gently in a covered pan with a splash of stock; reheat the meat in a covered dish in a low oven.

Nutrition: Approx. 560 kcal, 34 g protein, 52 g carbohydrate, 22 g fat per serving.

FAQs:

Q: What gives mandi its distinctive smoky flavour?

A: Traditionally, cooking in a sealed underground pit; home cooks can approximate this using the charcoal-smoking technique.

Q: Is mandi the same as kabsa?

A: They are related but distinct — mandi is traditionally pit-cooked with a smokier flavour, while kabsa is cooked entirely on the stovetop with a spicier tomato base.