Mandi is very popular in Yemen and Saudi Arabia as well as other Arab Countries. Similar to Kabsa, the main difference is the method of preparation. Mandi needs to be cooked very slowly over a long time. Traditionally the rice, spices and water is cooked together in special clay ovens that are built into the ground (Taboon). Live, hot coal is placed on top as well and no steam is allowed to escape till the dish is cooked. The word ‘Mandi’ is a derivation of an Arab Word ‘Nada’ which means ‘Dew’ and reflects upon the dewy or moist nature of the cooked meat.
Ingredients:
- 1 chicken, cut into pieces. (skin and bone intact – see notes)
- 1 onion, chopped finely
- 1 rounded Tbsp garlic, crushed to a paste (see notes)
- 2 tsp salt
- 2 tsp ‘Baharat’ – Arabic Spice Blend
- 1 tsp coriander powder
- 1 tsp red chilli powder (cayenne)
- ¾ tsp black pepper powder
- ½ tsp cumin powder
- 4 green cardamom pods
- 1 dried lime (available in Arabian / Medditteranean Delicatessen Shops ) or dry your own if you can.
- 2 cups finest quality long grain basmati rice
- 4 ¼ cups water
- 4 Tbsp olive oil
- 1 onion ( for frying), chopped finely
- 4-5 Tbsp blanched and slivered almonds
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