Yemeni Highlands & Hadhrami
Mandi
Yemeni-origin pit-roasted glory: lamb or chicken slow-cooked suspended over a sealed underground oven while the rice below drinks the smoke and dripping fat — a dish that conquered the entire Peninsula.
3 hr 30 min · Serves 6 · Takes some skill
6
Ingredients
Meat
Rice
Spice
Base
Finish
Method
Start cooking mode- Prep 30 min · Cook 180 min · 210 min total
- hard
- 1
Spice-rub the meat; cook it suspended over (or sealed in) a pit/tandoor so fat drips onto the rice below.
- 2
Cook rice in the spiced stock/drippings.
- 3
Optional dukhna: place a hot ember in a small dish on the rice, drizzle with oil, cover briefly to smoke. Mound rice, top with meat.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
