Lamb Mandi Rice is a fragrant and flavorful traditional Yemeni dish that has become popular across the Middle East and beyond. Known for its smoky aroma and tender meat, mandi is prepared by slow-cooking lamb with a blend of warm spices, then serving it over long-grain basmati rice infused with saffron and cardamom.
Traditionally cooked in a tandoor or underground pit to achieve its signature taste, this recipe adapts the method for a home kitchen while preserving the authentic flavours.
Aromatic smoked lamb with fragrant basmati rice
Preparation time: 30 minutes
Cooking time: 2–2.5 hours
Yield: 4–5 Portions
INGREDIENTS
- Lamb shoulder or leg – 1.5 kg
- Onion – 1 large (quartered)
- Garlic – 6 cloves
- Green cardamom – 4 pods
- Cloves – 4
- Cinnamon stick – 1
- Bay leaf – 1
- Black peppercorn – 1 teaspoon (tsp)
- Salt – to taste
- Water – as required
MANDI SPICE MIX
- Coriander powder – 1 tsp
- Cumin powder – 1 tsp
- Paprika – 1 tsp
- Turmeric powder – ½ tsp
- Black pepper powder – ½ tsp
- Ground cardamom – ½ tsp
- Ground cloves – ¼ tsp
- Cinnamon powder – ¼ tsp
RICE
- Basmati rice – 3 cups (washed & soaked 30 minutes)
- Lamb stock – 5 cups
- Onion – 1 large (sliced)
- Green chilli – 1 (optional)
- Raisins – 2 tbsp (optional)
- Slivered almonds – 2 tbsp (optional)
- Ghee or oil – 3 tsp
- Salt – to taste
- Saffron – few strands soaked in warm water
METHOD
- Cook lamb with whole spices, onion, garlic, salt and water until tender. Strain and reserve stock.
- Mix mandi spices with oil, rub over lamb and roast at 200°C for 20–25 minutes.
- Fry onions in ghee, add rice, then add hot lamb stock, salt and saffron. Cook until 90% done.
- Place lamb over rice, add smoking charcoal with ghee, cover tightly and slow cook with lid on for 20 minutes on low heat.
