Mandi is a traditional dish that originated in Yemen but slowly spread through the whole Arabic Peninsula and even made its way to the Levant and Egypt. Mandi is simple rice cooked with lamb or chicken with herb and spices. The word “Mandi” comes from the Arabic word nada, meaning “dew”, and reflects the moist ‘dewy’ texture of the meat. That moist nature of the meat is attributed to the unique cooking technique. Mandi is traditionally cooked in a special kind of oven. The tandoor which is usually a hole dug in the ground then lined with clay or a giant metal barrel that is buried in the ground.
Cardamom pods, cloves, black pepper, nutmeg dry ginger powder and bay leaves.