Mandi rice

Name: Mandi rice
Total time: 9000 s
Yield: 2 or more
Cuisine: Nigerian
Ingredients: For the Meat: 1 kg chicken or lamb pieces; 2 tablespoons vegetable oil; 1 large onion, finely chopped; 4 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 teaspoon ground black pepper; 1 teaspoon ground cinnamon; 1 teaspoon ground cardamom; 1 teaspoon ground cloves; Salt to taste; 1-2 dried limes (loomi), optional; 3 cups water; 2 cups basmati rice, rinsed and soaked for 30 minutes; 4 cups chicken or meat broth (use the broth from cooking the meat); 2 tablespoons vegetable oil or butter; 1 large onion, finely chopped and a grated carrot; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 teaspoon ground black pepper; Salt to taste; 1/2 cup raisins (optional); 1/2 cup slivered almonds or pine nuts, toasted (Optional)

Kitchen Alchemy @Al_abeedah

Lagos

Mandi rice is a traditional Yemeni dish that has become popular in various parts of the Arabian Peninsula and beyond. It consists of spiced rice and meat, typically cooked in a tandoor or an underground pit, but you can replicate the flavors at home with a regular oven or stovetop. Here's a simplified recipe for making Mandi rice.

Kitchen Alchemy @Al_abeedah

Saved

Ingredients

2 hours 30 minutes

2 or more

For the Meat: 1 kg chicken or lamb pieces
2 tablespoonsvegetable oil
1large onion, finely chopped
4garlic cloves, minced
1 teaspoonground cumin
1 teaspoonground coriander
1 teaspoonground turmeric
1 teaspoonground black pepper
1 teaspoonground cinnamon
1 teaspoonground cardamom
1 teaspoonground cloves
Salt to taste
1-2dried limes (loomi), optional
3 cupswater
for the rice
2 cupsbasmati rice, rinsed and soaked for 30 minutes
4 cupschicken or meat broth (use the broth from cooking the meat)
2 tablespoonsvegetable oil or butter
1large onion, finely chopped and a grated carrot
1 teaspoonground cumin
1 teaspoonground coriander
1 teaspoonground turmeric
1 teaspoonground black pepper
Salt to taste
1/2 cupraisins (optional)
1/2 cupslivered almonds or pine nuts, toasted (Optional)

Saved

Steps

2 hours 30 minutes

1

Prepare the Meat:
Heat the vegetable oil in a large pot over medium heat.
Add the chopped onion and garlic, and sauté until golden brown.
Add the meat pieces and brown them on all sides.
Stir in the spices (cumin, coriander, turmeric, black pepper, cinnamon, cardamom, cloves, and salt).
Pour in the water, bring to a boil, then reduce the heat and let it simmer until the meat is tender (about 1 hour for chicken, longer for lamb).
2

Prepare the Rice:
Heat the oil orl butter in a large pot over medium heat.
Add the chopped onion and sauté until golden brown.
Add the grated carrots and continue to sauté for a few minutes.
Stir in the spices (cumin, coriander, turmeric, black pepper, and salt).
Drain the soaked rice and add it to the pot, stirring well to coat the rice with the spices and oil.
Pour in the broth from the cooked meat. The liquid should cover the rice by about 1 inch; add more water if necessary.
Bring to a boil
3

Then reduce the heat to low, cover the pot, and let it simmer until the rice is fully cooked and the liquid is absorbed (about 20-25 minutes).
Once the rice is cooked, you can mix in the raisins and toasted nuts if desired. Sprinkle fried onions and
Arrange the cooked meat pieces on top of the rice.
Cover the pot and let it sit for a few minutes to allow the flavors to meld.
4

Fluff the rice with a fork before serving.
Garnish with more toasted nuts or fresh herbs if desired.
Serve hot
5

Enjoy your homemade Mandi rice, a fragrant and flavorful dish perfect for family meals or special occasions!