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.

What you need to make Lamb mandi pilaf.

If you want to make Chicken mandi, you will need chicken for the protein. I have the chicken mandi version also, if you want it, just check this link to make Chicken mandi.

This time I make Lamb, so I prepare about 2,5 kg of lamb's thigh. I discard some (not all) of the fat.

For the dry rub, I use Hawaij spice mix I prepared before.

Safflower. It's a low-budget version of Safran 😊. You can also substitute with a small amount of turmeric powder if you want.

Ghee (soft). You can absolutely replace it with butter.

I use basmati rice, but any long-grain variety works well. 

Olive oil or any vegetable oil is fine. 

Garlic and onion add a great aromatic touch.

Green and red chili pepper.

Bay leaf.

What is safflower?

Safflower (Carthamus tinctorius), also known as false saffron, is a highly branched, thistle-like annual plant from the Asteraceae family. As one of the oldest crops in the world, it is now widely cultivated for its seeds, which are used to produce vegetable oil. The plant grows between 30 and 150 cm (12 to 59 in) tall and features globular flower heads in yellow, orange, or red. Each branch typically has one to five flower heads, with each head containing 15 to 20 seeds. Native to arid regions with seasonal rainfall, safflower thrives thanks to its deep taproot.

Safflower seed oil is packed with linoleic acid, an essential fatty acid that may help lower the risk of heart disease. Additionally, safflower contains compounds that could prevent blood clots, relax blood vessels, reduce blood pressure, and boost heart function.

If you like this post, you may check these too:

Turkey or Chicken Shawarma Recipe 

Super Fluffy and Fragrant Turmeric Rice. Simple yet full of flavor.

Chicken Biryani Rice, step-by-step recipe.

HEARTY CELERIAC CHICKEN NOODLE SOUP. 

FIRINDA KUZU KAPAMA (ROASTED LAMB AND RICE)

INDONESIAN COCONUT TURMERIC RICE AND GRILLED CHICKEN

The recipe

Lamb Mandi Rice

By: Citra's Home Diary

Ingredients.

For the lamb:

🍖 About 2,5 kg of lamb (I use lamb's leg)

🍖 ± 2 tsp salt (more if needed)

🍖 ± 1 tsp safflower, ground into powder (replace with turmeric powder if you don't have it)

🍖 ± 2 Tbsp hawaij spice mix

🍖 ± 3 Tbsp melted ghee (or butter)

For the rice:

🍖 ± 1 kg basmati rice (washed and soaked in warm water for about 30 minutes)

🍖 5 Tbsp ghee

🍖 5 Tbsp olive oil

🍖 2 garlic cloves, chopped

🍖 1 medium onion, chopped

🍖 1 whole red chili

🍖 1 whole green chili

🍖 1-2 bay leaves

🍖 ± 2 tsp salt (to your taste)

🍖 2 tsp hawaij spice mix

🍖 ± 1,8 lt of hot water or broth

For smoked (optional)

🍖 2-3 small pieces of charcoal for smoking aroma (optional)

🍖 vegetable oil

How to make:

Prepare the lamb.

1. Take the lamb thigh and pat it dry with a paper towel. I cut the joint here to make it easier to handle and place in the oven later. I get rid of some fats but keep some.

2. Using a knife, poke the thigh all over to help the spice absorb better. Place the thigh on a wide sheet of parchment paper, doubled with aluminum foil. Season with ±2 tsp salt all over the lamb.

3. Use a mortar and pestle to pound 1 tsp safflower until it becomes lightly powdery. Alternatively, you can use a spice blender if you prefer. You can substitute with a pinch of turmeric, by the way.

Then mix in 2 Tbsp hawaij spice mix and 3 Tbsp melted ghee (or butter), mix it well.

4. Rub the mixture evenly over the lamb. Wrap it neatly in parchment paper, then double-wrap it with aluminum foil. Place it in the refrigerator and let it marinate for at least 3 hours or overnight.

Cook the lamb.

1. Preheat your oven to 190°C at least 15 minutes in advance. Roast the lamb slowly in the oven for about 4 hours or until it’s tender, checking every 3 hours. Cooking time and temperature may vary depending on your oven, so adjust as needed.

2. Remove the lamb from the oven when it’s tender. Unwrap the parchment paper, then place it back in the oven uncovered and roast for another 30-45 minutes.

3. Adding smoked flavor (optional): 

Prepare a small aluminum foil bowl and place it near the cooked lamb. Add some smoldering charcoal to the bowl, then pour a few teaspoons of vegetable oil over it. As the smoke forms, quickly wrap the whole lamb and let it sit for about 10 minutes to infuse the smoky flavor.

Unwrap the lamb, and your smoky mandi lamb is ready to serve.

Prepare the pilaf.

You can prepare the rice while your lamb cooks in the oven. 

1) Wash and drain your basmati rice, then soak it in warm water for about 30 minutes. Drain well.

2) In a deep pan, heat 5 tablespoons of ghee and 5 tablespoons of olive oil. Sauté chopped onion, garlic, green chili pepper, red chili pepper, and a bay leaf. Stir-fry for a few minutes until just wilted. Add 2 teaspoons of salt (or to taste) and 2 teaspoons of hawaij spice mix, stirring for a couple of minutes. Finally, add the soaked rice and mix well.

3) Add approximately 1800 ml of meat broth (or hot water) and mix well. Cover with a lid and cook over medium heat until the liquid is absorbed. Once the broth or water is absorbed, open the lid, cover the pan with a kitchen towel or aluminum foil, then close the lid again. Reduce the heat to the lowest setting and continue cooking for another 5-10 minutes. 

Afterward, turn off the heat (without opening the lid) and let the rice rest for an additional 10-15 minutes. This method will give you perfectly fluffy rice!

How to serve.

Serve Lamb Mandi Pilaf with pickles, sliced tomatoes, or green chilies if you like.

Enjoy.

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