Mandhi is a traditional Yemenis dish made with either chicken, camel or lamb. It is a popular dish in Saudi Arabia and other Arab countries too. Very similar to Kabsa, the main difference is the method of preparation. Mandi rice is traditionally slow cooked over a period of time. The rice, spices and water are cooked together in special underground clay ovens(Taboon). The oven is sealed and live hot coals are used for cooking.
Here's my easy version of this tasty dish adapted from a traditional recipe
Marinate 1 chicken or lamb pieces in:
2 teaspoon Coriander powder
2 teaspoon Cumin powder
1 teaspoon fine Black pepper
1⁄2 teaspoon Cardamom powder
Pinch Ground cloves
Pinch of cinnamon powder
1 tablespoon crushed Garlic
1 teaspoon grated ginger ( 2 teaspoon for lamb)
2 to 3 tablespoon Butter
3 to 4 tablespoon shan's mandhi spice
Pinch of tumeric
Salt to taste if needed as the shan's mandhi spice contains salt
Boil 2 cups basmati rice with:
2 inch piece of cinnamon stick
1 teaspoon saffron
3 bay leaves
3 or 4 green chillies
1 teaspoon salt
1 teaspoon whole black peppercorns
1 large onion, sliced
For spiced yoghurt:
500 ml plain yoghurt/sour milk
A handful of green Coriander leaves
1 or 2 Green chillies depending on how hot you prefer it
1⁄2 teaspoon whole Cumin
Pinch crushed Garlic
Salt to taste
Marinate chicken/lamb (increase spices slightly for lamb) for 3 to 4 hours then braise and cook till tender adding water when necessary.
(meat shouldn't be dry once ready)
Boil rice and steam.
Fry 1 sliced onion in oil until golden. Mix into rice.
Mix rice and meat. Heat through & serve with spiced yoghurt and a sambal or salad.
For spiced yoghurt liquidise all ingredients.