Mandi rice is a traditional Yemeni dish. It consists of fragrant rice cooked with spices and broth, typically served with lamb or chicken mandi . This traditional dish originates from the mountainous regions of Yemen and has since become popular far beyond its borders. Traditionally in Yemen, mandi rice is cooked in a tandoor , an underground oven, where the meat is suspended above the rice. The steam from the meat infuses the rice as it cooks slowly. This dish is naturally gluten-free.

Mandi Rice: The King of Rice in Yemen

Yemen

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Difficulty: Beginner Servings: 5

Ingredients

Servings

• 400g of basmati rice

• 1 chopped onion

• 2 cloves of garlic, chopped

• 1 cinnamon stick

• 3 cloves​

• 3 cardamom pods

• 1 tsp cumin seeds

• ¹ ⁄ ₂ tsp turmeric

• ^1/2 _tsp black pepper​

• 1 bay leaf

• 750 ml of chicken or lamb stock

• Salt to taste

• 2 Tbsp of vegetable oil

Preparation

1. Soaking the rice: Wash the basmati rice and let it soak in water for 30 minutes to obtain a light and airy grain of rice after cooking.
2. Sauté the spices: In a large saucepan, heat the oil. Add the onions and garlic, and sauté until golden. Then add the cinnamon, cloves, cardamom, cumin, turmeric, black pepper, and bay leaf. Stir well to release the aromas.
3. Add the rice: Drain the rice and add it to the pan. Mix well to coat the rice with the spices.
4. To cook the rice: Pour in the chicken or lamb stock, add salt, and cover the pot. Simmer over low heat for about 15 minutes, until the rice is cooked and the liquid is absorbed.
5. Serving: Mandi rice is served hot, often accompanied by roast or grilled meat such as lamb or chicken.

Keywords: Yemeni Mandi Rice recipe,

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