By Ummu Fatimah 
Mandi is a traditional dish with deep roots in the Hadhramaut region of Yemen, and it has spread throughout the Arabian Peninsula and beyond. Here’s a breakdown of the dish, its variations, and its unique preparation method:
Etymology
The name “mandi” is derived from the Arabic word “nada”, which means “dew”. This term reflects the moist, dewy texture of the meat when cooked, highlighting the tenderness that comes from the cooking process.
Ingredients
Mandi consists primarily of meat (such as lamb, chicken, camel, or goat) and rice, seasoned with a blend of spices. The key spice mixture used is called hawaij, which typically includes cumin, black lime, cardamom, turmeric, and cloves, among others.
Preparation Technique
What distinguishes mandi from other meat-and-rice dishes is the traditional cooking method:
- The meat is often cooked in a tannour (an underground pit or tandoor) with dry wood (such as samer or gadha) burned to generate heat and produce charcoal.
- The meat is boiled with whole spices until it becomes tender, and the spiced broth is used to cook the basmati rice at the bottom of the tannour.
- The meat is suspended above the rice, ensuring it does not touch the charcoal but still benefits from the heat and smoke, giving it its distinct flavor and texture.
- Once everything is assembled, the tannour is sealed with clay and left to cook for up to eight hours, allowing the flavors to meld together.
Regional Variations
- Yemen: The birthplace of mandi, typically made with lamb or goat, and served with basmati rice.
- Kerala, India: Known as Kuzhi Mandi, this variant is especially popular among the region’s Yemeni-descendant community.
- Hyderabad, India: Mandi has become a well-known dish in Hyderabadi cuisine, often served with chicken or mutton.
- Egypt: In Egypt, mandi is also made but typically incorporates chicken and local spices.
- Southeast Asia: Countries like Indonesia and Malaysia also enjoy variations of mandi, influenced by the region’s spices and cooking techniques.
Types of Mandi
- Lamb Mandi: Made with tender lamb meat, often slow-cooked in the traditional way for a rich, flavorful dish.
- Chicken Mandi: Chicken can also be used in place of lamb, creating a lighter but still aromatic version of mandi.