Mandi (Arabic: مندي) is a traditional dish experience culinary the rich flavors of Mandi, a traditional Middle Eastern rice dish with tender meat. Our authentic Mandi recipe takes you on a culinary journey to the heart of the Middle East, where fragrant rice and succulent meat create a symphony of taste. Each bite is a revelation as the aromatic spices and slow-cooked meat meld together with fluffy basmati rice to create a culinary masterpiece. Prepare Mandi in your own kitchen with our detailed ingredients list and step-by-step instructions. Immerse yourself in Middle Eastern cuisine and savor the aroma that fills your home.

Certainly! Here are the ingredients and step-by-step instructions for preparing Mandi, a traditional Middle Eastern rice dish with meat:

Ingredients:

1- 2 cups basmati rice

2- 500g (1 lb) meat (chicken, lamb, or goat), cut into pieces

3- 2 tablespoons Mandi spice mix (a blend of coriander, cumin, turmeric, black pepper, cinnamon, cardamom, and cloves)

4- 4 tablespoons vegetable oil

5- 1 large onion, finely chopped

6- 4 cloves of garlic, minced

7- 2 tablespoons tomato paste

8- 4 cups chicken or beef broth

9- Salt, to taste

10- Saffron strands (optional, for garnish)

11- Chopped fresh cilantro or parsley, for garnish

Instructions:

1- Rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

2- In a large cooking pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent and lightly golden.

3- Add the meat pieces to the pot and cook until browned on all sides. This helps seal in the juices and adds flavor to the dish.

4- Stir in the Mandi spice mix and tomato paste. Cook for an additional 2 minutes, allowing the spices to release their flavors.

5- Pour in the chicken or beef broth, season with salt to taste, and bring to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 to 1.5 hours, or until the meat is tender and cooked through. Stir occasionally to prevent sticking.

6- While the meat is simmering, preheat the oven to 180°C (350°F).

7- In a separate pot, bring water to a boil and cook the soaked and drained basmati rice for about 10 minutes. The rice should be partially cooked and still slightly firm. Drain the rice and set aside.

8- Once the meat is cooked, remove it from the pot and set it aside. Strain the remaining liquid, which is now a flavorful broth, and reserve it for later use.

9- In the same pot used for cooking the meat, layer half of the partially cooked rice. Place the meat pieces on top of the rice, and then layer the remaining rice on top.

10- Pour the reserved broth over the rice and meat, ensuring that the liquid evenly distributes throughout the pot.

11- Cover the pot tightly with aluminum foil or a lid and place it in the preheated oven. Bake for approximately 30 to 40 minutes, or until the rice is fully cooked and fluffy.

12- Remove the pot from the oven and let it sit, covered, for 10 minutes to allow the flavors to meld together.

13- To serve, gently fluff the rice with a fork, transferring it to a serving platter. Arrange the meat pieces on top of the rice. Garnish with saffron strands (if desired) and chopped fresh cilantro or parsley.

Here's an approximate breakdown of the nutritional information for the listed ingredients in the Mandi recipe:

1. 2 cups basmati rice:

  - Calories: Approximately 420 calories

  - Carbohydrates: Approximately 90g

  - Protein: Approximately 8g

  - Sodium: Negligible

2. 500g (1 lb) meat (chicken, lamb, or goat), cut into pieces:

  - Calories: Varies based on the type of meat (e.g., chicken, lamb, goat)

  - Carbohydrates: Negligible

  - Protein: Approximately 80-100g (depending on the meat)

  - Sodium: Varies based on preparation (e.g., marination)

3. 2 tablespoons Mandi spice mix:

  - Calories: Approximately 30 calories

  - Carbohydrates: Approximately 6g

  - Protein: Approximately 1g

  - Sodium: Varies based on the specific spice mix used

4. 4 tablespoons vegetable oil:

  - Calories: Approximately 480 calories

  - Carbohydrates: Negligible

  - Protein: Negligible

  - Sodium: Negligible

5. 1 large onion, finely chopped:

  - Calories: Approximately 60 calories

  - Carbohydrates: Approximately 14g

  - Protein: Approximately 2g

  - Sodium: Negligible

6. 4 cloves of garlic, minced:

  - Calories: Approximately 16 calories

  - Carbohydrates: Approximately 4g

  - Protein: Approximately 1g

  - Sodium: Negligible

7. 2 tablespoons tomato paste:

  - Calories: Approximately 30 calories

  - Carbohydrates: Approximately 7g

  - Protein: Approximately 1g

  - Sodium: Approximately 10mg

8. 4 cups chicken or beef broth:

  - Calories: Approximately 40-60 calories (varies based on the brand and type)

  - Carbohydrates: Approximately 2-4g

  - Protein: Approximately 2-4g

  - Sodium: Approximately 900-1500mg (varies based on the brand and type)

9. Salt, to taste:

  - Calories: Negligible

  - Carbohydrates: Negligible

  - Protein: Negligible

  - Sodium: Varies based on the amount used

Please note that the above nutritional information is an approximation and can vary based on various factors, such as the specific brand of ingredients used and variations in preparation methods.

Enjoy the aromatic and flavorful Mandi, a traditional Middle Eastern rice dish with tender meat! Serve it alongside a refreshing salad and enjoy the delightful combination of flavors.

Chef Culinary Creationss

I am a passionate chef, dedicated to crafting exceptional culinary experiences.

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