Laham Mandi Recipe | Mutton Mandi | Lamb Mandi | How to make Mandi Rice?
Laham Mandi is a traditional Arabian dish that originated in Yemen and is widely enjoyed across the Arabian Peninsula. It is a flavorful and aromatic rice dish that is typically made with tender meat (such as lamb, goat, or chicken) and a special blend of spices known as hawaij. The word “mandi” comes from the Arabic word “nada,” meaning “dew,” which reflects the moist texture of the meat in this dish.
To prepare Laham Mandi, the meat is usually cooked in a special tannour or pit , where it is slow-cooked to perfection. The meat is marinated with spices, including hawaij, which gives the dish its distinct and delicious flavor. The rice is cooked separately and is often flavored with the meat’s cooking juices or stock.
Once the meat and rice are cooked, they are traditionally served together on a large platter. The rice is fluffy and fragrant, and the meat is tender and succulent, infused with the aromatic spices. Laham Mandi is often garnished with fried onions, nuts, and fresh herbs, adding an extra layer of flavor and texture.
Laham Mandi is a beloved dish that is commonly served during special occasions, festivals, and gatherings. It is cherished for its rich flavors, comforting nature, and the communal experience it brings.
Laham Mandi
Ingredients
MANDI SPICE MIX:-
- Coriander Seeds - 2 tbsp
- Pepper Corns - 1 tbsp
- Nutmeg - 1/2 tsp
- Cumin Seeds - 1 tbsp
TO PREPARE STOCK:-
- Bay Leaf - 1
- Cinnamon Stick - 1 pc
- Clove - 2
- Cardamom - 2
- Pepper Corns - 2 tbsp
- Water - 1 litre or more
- Turmeric Powder - 1 tsp
- Onion - 1
- Salt
TO PREPARE MANDI:-
- Lamb Leg - 1 kg (Seared)
- Cinnamon Stick - 1 pc
- Clove - 2
- Cardamom - 2
- Dry Lemon - 2
- Pepper Corns - 1 tbsp
- Green Chilli - 3
- Lamb Stock
- Onion - 1 ( Big, chopped)
- Tomato Puree - 1 cup
- Mandi Spice Mix - 3 tsp
- Yellow Color - optional
- Oil - 1.5 Cups
- Salt
TO PREPARE RICE:-
- Basmati Rice - 4 Cups
- Water
- Salt
- Dry lemon - 1
- Bay leaf - 1
- Pepper Corns - 1/2 tsp
- Lamb stock
Instructions
- Dry roast the Mandi Spices for a minute or till a good fragrance comes. Let it cool and blend to a fine powder.
- Rub little turmeric powder on the lamb leg. In a heavy bottom pan, add onion, cinnamon, clove, cardamom, pepper corns, lamb leg, salt, turmeric powder and water. Lamb should be immersed in the water, cover and cook on high flame for 10 mins or till water boils, now reduce flame to low and cook for 1 hour or till lamb is cooked well.
- Once lamb is 90% cooked, remove it from the stock and keep it aside.
- In another pan, prepare rice, add the ingredients mentioned under "To Prepare Rice" in water and bring it to boil. Add rice and cook until 75% and drain the rice. Discard bay leaf.
- Heat oil in a pan, add chopped onions, whole spices, tomato puree and cook for 5 minutes. Add mandi spice mix and cook till raw smell fades and oil begins to release.
- Now, add lamb stock (reserving a bowl aside), bring to a boil, add salt if needed, add the cooked lamb leg, mix and cook for 5 minutes.
- Next add the drained rice and pour the reserved stock over the rice. Add yellow color on top and place some sliced tomatoes and green chillies on top. Cover and cook on simmer for another 45 minutes.
- Smoke the Mandi for 15 minutes and serve hot.
