How to Cook Lamb Mandi pilaf (rice). Recipe with video.

Merhaba From Türkiye 👋

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What is "Mandi"

"Mandi," or "المندي‎" in Arabic, is a traditional dish originating from Hadhramaut, Yemen, and has gained popularity across the Arabian Peninsula, including in Egypt and Jordan. 

It is also cherished by the Hadhrami community in Kerala's Malabar region, India. The term "Mandi" is derived from the Arabic word 'nada', meaning 'dew,' reflecting the meat's tender, dewy texture.

Mandi has gained popularity in other Arab countries as well. Traditionally, the meat is slow-cooked in a tandoor (an underground oven), making it extremely tender and flavorful, and it is served over aromatic rice.

The spice rub used to marinate the meat (lamb or chicken) is called Hawaij – it consists of coriander seeds, cumin seeds, cardamom, black pepper corn, cloves, cinnamon, all roasted until aromatic and then ground into a powder. 

See how to make hawaij spice mixture in my previous post here and here.

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How to make Hawaij Spice Blend.

Merhaba From Türkiye 👋

First, I'd like to thank you for visiting my blog. Please come back, again and again, to check up on anything beyond Indonesian or Turkish food or something sweet you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile. 😍💛 

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What is hawaij spice blend?

Hawaij, also spelled hawayej (pronounced ha-why-adge) is a blend of spices from Yemen. 

There are two types of hawaij, originating from Yemeni cuisine: savory hawaij l’marak or ‘hawaij for soup’, and another one is sweet hawaij l’cafe or ‘hawaij for coffee’.

The soup spice blend is also used in stews, rice dishes, vegetarian meals, and as a rub for barbecued meats. 

The basic composition of this hawaij includes cumin, black pepper, turmeric, and cardamom. More complex variations may contain cloves, nutmeg, saffron, coriander, and dried onions.

Hawaij is a staple in Yemeni cuisine, often used generously as a rub for grilled meats, poultry, seafood, and vegetables. It's also great sprinkled into soups, stews, sauces, and rice to enhance the flavors. But you can add a pinch just about anywhere it makes sense, use it for vegetable stews, chicken marinades, fish, and meat. Even for chicken wings with it.

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