Yemeni Mandi is a cherished culinary dish that features fragrant basmati rice and tender pieces of lamb. Yemeni Mandi is different because of the special blend of spices used in the marinade, including cumin, cardamom, and cloves, which infuse the dish with an unique aroma and taste. Traditional cooking process involves burying a pot containing the meat and rice in a sand oven, allowing the flavors to meld and intensify. The meat melts in the mouth and the rice absorbs the essence of the spices. However in this recipe, I will show you how you can make it easily at home without a clay oven.

lamb/mutton mandi

Ingredients for lamb/mutton mandi

Lamb/mutton
I used two lamb shanks, which were about 2.5 lbs for this recipe, but you can also use lamb leg or shoulder meat; even small-sized pieces will also work for this recipe. Depending on whether you want to share the shank with someone or not, the serving size will be different. Usually, one whole lamb shank is served with some rice per serving. Wash and pat dry the lamb shanks before applying the spice rub. Before adding the shanks to a pressure cooker, I added 2 tbsp of oil to a pan and seared the shanks from all sides on high heat.

Spice mix
Mandi masala is very similar to garam masala. Take coriander seeds, cumin seeds, cloves, green cardamom, black pepper, and cinnamon sticks. Dry roast them for 3-4 minutes. Let them cool down and grind to make a powder, then add turmeric powder and salt.

Rice
I used aged extra long-grain basmati rice for mandi. Usually, in Arabian dishes, rice is added first into the masala, but I like to soak the rice for at least 30 minutes and then add it to the broth. Soaking the rice helps it fluff and cook faster.

Dried lime
Dried lemons are an essential ingredient in most Arabian dishes. I can’t find lemons, so I used 2 limes instead. I pricked the dried limes very carefully before adding them to the masala.

Saffron
Saffron is another popular ingredient for Middle Eastern dishes, but it is expensive. You can skip it if you don’t have it on hand. Before using the saffron, bloom it by grinding a few saffron strands to make a powder. Add a few ice cubes and let it sit for 5 minutes.

How to serve lamb/mutton mandi

Smoking the rice
Yemeni mandi is usually made in a clay oven that runs on coal. To provide somewhat of the smoky flavor, I took one coal and heated it on the stove until it was red hot. In a bowl, I added some leftover oil and then the burned coal to smoke the rice and meat at the very end.

Garnish
Mandi is served with crisp almonds and raisins in addition to caramelized onions. If you are not a big fan of these ingredients, you can skip garnish altogether.

Mandi Sauce
Complement the Mandi experience with a side chutney to balance the dish’s richness. All you need to do is throw everything in a blender and pulse several times, and it’s ready. With its inviting aroma and mouthwatering appeal, Mandi is ready to grace the table, promising an unforgettable dining experience steeped in tradition and flavor.

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lamb/mutton mandi
5 from 15 reviews

Lamb/Mutton Mandi

Saba Ahmad
servings: 2
Mandi, a Yemeni rice dish, is prepared by cooking meat until it delicately separates from the bone, then rice is added to the flavorful broth, resulting in a truly delightful experience.
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Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
soaking Time: 30 minutes
Total Time: 2 hours 10 minutes

Ingredients
 

  • 2 lamb shanks , about 2.5 lbs
  • 2 tbsp (2 tbsp) olive oil
  • 3 cups water, the quantity of water differs depending upon the pot used for cooking

Mandi Masala

Other ingredients for Mandi masala

  • 2 tsp (2 tsp) salt, Adjust it to your taste
  • ½ tsp (½ tsp) turmeric

Ingredients for rice

  • 1 small onion , thinly sliced
  • 1.5 cups long grain basmati rice, aged
  • 1 tsp (1 tsp) salt, or to taste
  • 2 dried lemon , or lime optional
  • 3 bay leaves
  • ½ cup (¼ cup) oil , remove excess oil after caramelizing the onions, leaving behind only 2 tbsp.
  • a few strands of saffron , optional
  • 3 cups (2.5 cups) broth (from step 1), add water if you don't have enough leftover broth

Garnish

  • 10 sliced almonds , optional
  • ¼ cup raisins, optional
  • caramelized onions, from step 1

Equipment

  • 1 Instant pot or pressure cooker

Instructions
 

Make Mandi Masala

  • Add all of the whole spices listed above for mandi masala to a pan and over medium heat roast for 4-5 minutes or until you see a little bit of color on them.
  • Now transfer into a grinder and make a powder. Add turmeric powder and salt in it and mandi masala is ready.

Cook lamb shanks

  • Wash and pat dry the lamb shanks. You can also use other cuts of lamb.
  • Apply half of the masala to the lamb and reserve the other half for later.

Instant Pot Method for lamb

  • Set the Instant Pot to saute mode, add two tbsp of oil, and sear the lamb from all sides. Your goal is to get a little bit of color.
  • Add three cups of water and pressure cook for 45 minutes. Release the pressure and separate the lamb shanks and broth.

Regular Pot Method for lamb

  • In a regular pot over high heat, add 2 tbsp of oil and sear the lamb from all sides.
  • Add water and cook the lamb until it's tender, replenishing the water as needed.

Bloom the saffron

  • To bloom saffron, grind a few saffron strands to make powder. Add a few ice cubes and let it sit for 5 minutes.

Caramelize onions and soak rice

  • While lamb is cooking, peel and thinly slice onion. Also, wash your rice until water runs clear and soak them for 30 minutes.
  • Add oil to a pan and fry onions until light golden brown. Take them out on a paper towel. Use these onions for garnish later.

Cook the rice

  • Now leave only 2 tbsp of oil in the pan and a few onion slices, add bay leaves and dried lemons if using.
  • Add 3 cups of broth (if you don't have enough broth, then use water, but if you have more broth, then use only 3 cups) and then the soaked rice.
  • Add the remaining mandi masala, taste test for salt, and add more according to your taste.
  • Cook on high heat until most of the water is evaporated.
  • This step is optional but if you are using saffron add a little bit of water to it, mix, and add on top of the rice before steaming it.
  • Then cover with foil paper or a kitchen towel and steam for 10-15 minutes.

Smoke the rice (optional)

  • This step is optional, take charcoal and heat it on a flame until red hot.
  • Once your rice are fully cooked, transfer the cooked lamb shanks to the same pot.
  • Add oil to a small bowl and put it in the middle of the rice pot.
  • Put the coal in the bowl and cover it with a lid immediately. Uncover after 5 minutes.

Garnish (optional)

  • In a separate pan, take 2 tbsp of oil and add sliced almonds and raisins, cook for a few minutes, and take them out on a paper towel.

Plating the mandi

  • In a serving dish, add a layer of rice, then lamb shanks, and garnish with caramelized onions, almonds, and raisins.

Video

Notes

 
  1. This dish is similar to pulao, except it has a few extra ingredients. Such as dried lemon or lime. 
  2. It’s made with lamb shanks or shoulder meat. You can also make it with chicken, but the process will be different.
  3. If you don’t want to make the mandi masala, then you can use garam masala.
  4. The amount of water differs from pressure cooker to instant pot, and if there is not enough broth left, then add more water to adjust the amount of water for cooking the rice.
  5. You can also use smaller pieces of lamb, and the cooking time in the Instant Pot for smaller pieces will be 30 minutes.
  6. If you are using regular basmati rice not aged, then use only 2.5 cups of broth 
Calories: 1175kcal, Carbohydrates: 131g, Protein: 51g, Fat: 50g, Saturated Fat: 7g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 31g, Trans Fat: 0.1g, Cholesterol: 127mg, Sodium: 3667mg, Potassium: 919mg, Fiber: 8g, Sugar: 4g, Vitamin A: 65IU, Vitamin C: 61mg, Calcium: 160mg, Iron: 7mg

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