Ladies and gentlemen, today I would like tointroduce you to the wonderful world of Mandi, a traditional Arabian dish with a rich history and captivating flavors.
Originating in Yemen, Mandi has spread throughout the Arabian Peninsula, becoming a beloved culinary tradition in countries like Saudi Arabia, Oman, and Qatar. Traditionally, Mandi is cooked in a tandoor-style underground oven, where the meat is slow-cooked to perfection, absorbing the fragrant spices and acquiring a tender, succulent texture. The smoky flavor, achieved by cooking the meat and rice over charcoal, is a hallmark of the authentic Mandi experience.
However, I am excited to share with you an easy-to-make Mandi recipe that you can prepare in the comfort of your own home. While we may not have access to an underground oven, we can still capture the essence of Mandi and its smoky flavor.
Today, I will guide you through the steps of this simplified Mandi recipe, allowing you to savor the flavors of this exquisite dish without the need for specialized equipment. Get ready to embark on a culinary journey and enjoy the enticing taste of homemade Mandi.
Ingredients:
- 4 cups Basmati rice
- 1 rack of lamb rib ( Or any part of lamb )
- 2 heads of garlic
- 4 to 6 dried limes
- 3 to 6 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon cardamom pods
- 1 tablespoon cloves
- 2 cinnamon sticks
- 1 tablespoon seven spices
- 1 teaspoon ground cinnamon
- 2 teaspoons ground coriander
- 2 teaspoons ground turmeric
- 2 teaspoons ground ginger
- Salt to taste
- 2 large onions
- 1/2 cup olive oil
- saffron strands
- 3 to 8 hot peppers or jalapeños, or adjust according to your taste.
Preparation:
1- Crush the saffron strands and steep them in 1/4 cup of hot water. Set aside.
2. Soak the Basmati rice in water and set it aside.
3. Trim any excess fat from the rack of lamb while keeping it intact and connected.
4. In a large pot, add the rack of lamb and enough water to cover it. Bring to a boil and skim off any foam or impurities that float to the top.
5. Cut the heads of garlic in half horizontally and add them to the pot along with the dried limes, bay leaves, black peppercorns, cloves, cinnamon sticks, and cardamom pods.
6. In a separate bowl, mix the seven spices, ground cinnamon, ground coriander, ground turmeric, ground ginger, and salt. Set aside one-third of the spice mixture for later use.
7. Add the remaining 2/3 spice mixture to the pot with the rack of lamb . Let it simmer over low heat until the meat is tender and easily separates from the bone.
8. Strain the meat broth and measure the quantity. Adjust the broth to 8 cups by adding hot water if necessary.
9. Wash the soaked Basmati rice thoroughly until the water runs clear. Drain and set aside.
10. heat the olive oil and sauté the sliced onions until golden. Add hot pepper or jalapeños to your desired level of spiciness.
11. Add the rice to the pot with the sautéed onions and stir fry for a few minutes.
12. Pour the strained meat broth into the pot with the rice. Add half of the reserved spice mixture and adjust the seasoning with salt and additional hot pepper if desired.
13. Cover the pot and let the rice cook over high heat until the water comes to a boil . Then, reduce to low heat and let it continue cooking slowly until the rice is almost cooked through.
14. Keep about 1 tablespoon of saffron water for later, then pour the remaining saffron water over the rice.
15. Create a well in the center of the rice and place a small bowl in it. Drizzle a small spoonful of oil into the bowl. Quickly place a hot charcoal ember in the bowl, then quickly cover the pot to give the rice a smoky flavor. This step is crucial for achieving the distinctive taste of Mandi.
16. Cover the pot again and allow the rice to finish cooking until the grains are tender and the broth has further reduced.
17. Mix 2 tablespoons of the meat broth with the 1 Tablespoon of saffron water, ghee, or butter, and the remaining spice mixture.
18. Apply the mixture to the cooked lamb rib rack.
19. Place the lamb in an oven pan and put a small bowl next to the lamb. Drizzle a small spoonful of oil into the bowl. Quickly place a hot charcoal ember in the bowl, then quickly cover the pan to give the lamb a smoky flavor.
20. Place the lamb pan in the oven and broil it until it gets a roasted color.
21. Once the rice is cooked, fluff it gently with a fork to separate the grains and distribute the flavors evenly.
22. Serve the flavorful Mandi rice on a platter, placing the tender rack of lamb on top. Garnish with roasted pine nuts or almonds, and sprinkle steamed raisins and coriander over the dish.
23. Enjoy the delicious Mandi with its fragrant rice and succulent lamb, savoring the unique blend of spices and smoky undertones.
24.You can serve the Mandi rice with garlic yogurt, which pairs very well with it.
This Mandi recipe offers a delightful twist on the traditional dish, infused with my Moroccan touch. While it may differ slightly from the original Mandi recipe, I am confident that if you follow these steps, you will fall in love with the flavors it brings to your table.
Before we part ways, I have a question for you: Do you enjoy rice recipes? If so, I would be thrilled to share more of my favorite rice recipes with you. Additionally, I'd love to know what your favorite rice recipes are. Feel free to share your thoughts and let's continue our culinary journey together.
