Recipe: Delicious Saudi Mandi

Recipe: Delicious Saudi Mandi Delicious, fresh and tasty.

Saudi Mandi. Laham Mandi is one of the traditional dishes of Yemen. It is the most popular food in Saudi Arabia but the people from all over the world love to eat this meal. This dish consists of rice and Mutton.

Mandi (Arabic: مندي ‎) is a traditional dish originated from Hadhramaut, Yemen, consisting mainly of meat and rice with a special blend of spices, cooked in a pit underground.

It's extremely popular and prevalent in most areas of the Arabian Peninsula, and even considered a staple dish in many regions.

It's also found in Egypt, the Levant, and Turkey.

You can have Saudi Mandi using 13 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Saudi Mandi

1. Prepare 3 of large whole chickens (1300g) chopped in half.

2. It’s of Spice blend of salt, black pepper.

3. It’s of Tumeric and ground coriander.

4. Prepare 1 g of saffron.

5. You need 100 ml of warm water.

6. Prepare 1100 g of basmati sella rice only rinsed not soaked.

7. It’s 2 L of reduced salt chicken stock (cold).

8. It’s of Whole spices wrapped in cheese cloth.

9. You need of Black pepper, coriander seeds.

10. It’s of Cinnamon sticks, star anise, cardamom.

11. You need of Cloves, dried lemon.

12. Prepare to taste of Salt.

13. Prepare 1 piece of charcoal for smoking fragrance.

Arabic Mutton Mandi or Laham Mandi is a traditional meat and rice mandi dish (similar to Kabsa or biryani) from the Middle East and is fondly eaten all over the UAE, Yemen and Saudi Arabia.

The word Mandi comes from the Arabic word, NADA, it means dew and that's why it reflects the dewy flavor of the meat used in preparing this Laham or Mutton Mandi recipe.

In Saudi this would traditionally be served with Salata Hara.

This dish will taste like it came from a pit or grill when finished.

Saudi Mandi step by step

1. You need a heavy 7 qt pot, heavy duty foil and oven set to 200 C.

2. In a small bowl, soak the saffron in the warm water and allow it to cool.

3. Mix the spice blend with saffron then lather the chicken with it, inside and out. Allow the chicken to marinade 30 min outside or for up to 24 hr in the fridge.

4. In the pot, add the washed rice, stock, the whole spice pouch and salt.

5. Cover by a double sheet of foil while making sure the foil is concaved downward. Cut slits in the foil enough without comprising its integrity.

6. Lay the half chickens skin side up on top the foil then cover the whole thing tightly with 3 to 4 layers of foil. No room for steam to leak.

7. Bake in the oven for 90 min. Start the charcoal in the last 10 min.

8. Remove from the oven and uncover the foil. Put it back in the turned off oven..

9. Shape a small piece of foil to hold the charcoal. Set it in the oven. Add some oil then quickly add the hot charcoal and close the oven door for 5 min.

10. You can serve it right away or chuck the chicken under a broiler for some color.

11. Serve in a big round plate and enjoy.

Chicken Mandi (Middle Eastern Dish) Chicken Mandi is one of the easiest and tastiest Middle Eastern Delicacy.

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Chicken Mandi is a smoky roast chicken and rice dish that is originally from Yemen.

Like so many foods of the region, Chicken Mandi is now to be found all over the Middle East, and is just one of many similar rice and meat recipes in the region.

You have Maqluba, Chicken Kabsa, Mansaf, just to name a few.