Home » Laham Mandi

Laham Mandi

by Nazreen Ebthisam
written by Nazreen Ebthisam 53.2K views
Jump to Recipe
Laham Mandi

Laham Mandi is a traditional Arabian dish that originated in Yemen. People across the Arabian Peninsula widely enjoy it today. This flavorful and aromatic rice dish features tender meat, such as lamb, goat, or chicken, cooked with a special spice blend called hawaij. The word “mandi” comes from the Arabic word “nada,” meaning “dew,” referring to the moist texture of the meat.
Refer Wiki

Laham Mandi

Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 2 voted )

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

  1. Dry roast the Mandi Spices for a minute or till a good fragrance comes. Let it cool and blend to a fine powder.
  2. 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.
  3. Once lamb is 90% cooked, remove it from the stock and keep it aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Smoke the Mandi for 15 minutes and serve hot.