Rice Mandi is a traditional dish of Yemeni cuisine. It is a dish of fragrant rice cooked with spices and broth, usually served with lamb or chicken mandi . This traditional dish has its origins in the mountainous regions of Yemen and has since conquered palates beyond its borders. Traditionally, in Yemen, Mandi Rice is cooked in a tannour , an underground oven, where the meat is suspended above the rice. The steam from the meat infuses the rice while cooking slowly. This dish is naturally gluten-free.

Rice Mandi: The King of Rice in Yemen

Yemen

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Difficulty: Beginner Servings: 5

Author: Gluten Escape

Ingredients

Servings

• 400 g basmati rice

• 1 onion, chopped

• 2 cloves of garlic, chopped

• 1 stick of cinnamon

• 3 cloves​

• 3 cardamom pods

• 1 tsp cumin grains

• ¹ ⁄ ₂ tsp turmeric

• ¹ ⁄ ₂ tsp black pepper

• 1 bay leaf

• 750 ml chicken or lamb broth

• Salt to taste

• 2 Tbsp of vegetable oil

Preparation

1. Soak the rice: Wash the basmati rice and soak it in water for 30 minutes to get a light, airy grain of rice after cooking.
2. Brown the spices: In a large saucepan, heat the oil. Add the onions and garlic, and sauté until golden. Then add 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 pot. Mix well to coat the rice with the spices.
4. Cook the rice: Pour in the chicken or lamb broth, add salt and cover the pan. Simmer over low heat for about 15 minutes, until the rice is cooked and the liquid absorbed.
5. Serve: Mandi Rice is served hot, often accompanied by roasted or grilled meat such as lamb or chicken.

Keywords: Yemeni Mandi Rice Recipe,

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