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만디 (예멘식 훈제 쌀과 양고기)
향기로운 바스마티 쌀과 부드러운 양고기가 나무 숯불에서 천천히 밀봉된 구덩이에서 요리되는 예멘식 하드라미 환대의 서명 요리.
준비
45 분
조리
150 분
인분
8
난이도
어려움
4.8
평가하려면 로그인#yemeni#mandi#lamb#rice#smoked
향기로운 바스마티 쌀과 부드러운 양고기가 나무 숯불에서 천천히 밀봉된 구덩이에서 요리되는 예멘식 하드라미 환대의 서명 요리.
만디는 요리 방법만큼 레시피에서 구축된다: 전체 양고기 또는 큰 자르기는 전통적으로 탄두르 같은 지하 구덩이 (마드폰)에 내려진다. 타오르는 나무 숯불 위에 매달려 있으며, 밀봉되어 고기가 느리게 갇힌 연기에서 요리되며 코알에 직접 닿지 않는다. 쌀은 별도로 요리되며, 위에서 떨어지는 양고기의 기름진 방울과 드립으로 윤기를 낸다. 만디의 정의적인 특성을 취하는 깊은 스모키 향기 - 순전히 향신료에 의존하는 다른 지역 쌀 요리와는 다르다. - 실제 목재 연기를 위해서. 양념은 비르야니와 비교할 때 의도적으로 제한되어 있다: 전체 하와이 향신료, 월계수 잎, 카다몬이 고기를 양념하며, 연기가 대부분의 일을 하게 한다. 전통적으로 전체 요리된 양고기가 쌀 산 위에 설정된 거대한 공동 쟁반에 서빙되며, 만디는 소수의 가정이 지하 구덩이나 탄두르에 접근할 수 있으므로, 세계 요리사는 오븐과 스토브탑 훈제 설정을 사용하여 기술을 조정했다.
서브 8
Rub the lamb all over with oil, hawaij, and salt. Let it sit at room temperature 30 minutes while you prepare the rest.
In a large heavy pot, sear the lamb on all sides until browned. Add sliced onion, cardamom, bay leaves, cinnamon, tomato paste, and stock. Bring to a simmer, cover, and cook 1.5-2 hours until the meat is very tender.
Remove the lamb and set aside, keeping it warm. Strain the braising liquid, skimming excess fat, and use it to cook the soaked rice (roughly 1:1.5 ratio of rice to liquid) covered on low heat for 15-18 minutes until tender.
While the rice cooks, roast the lamb in a 220°C oven for 15-20 minutes until the exterior is deeply browned and slightly crisp.
Heat the small piece of charcoal directly over a flame until glowing red. Place it in a small heatproof bowl set into the center of the cooked rice. Pour the ghee over the charcoal so it smokes immediately, then quickly cover the pot tightly with a lid or foil to trap the smoke for 5 minutes.
Remove the charcoal bowl. Mound the smoked rice on a large platter and set the roasted lamb on top, shredding or portioning it as needed.
Scatter raisins and toasted almonds over the top if using, and serve immediately with a side of sahawiq chile relish or plain yogurt.
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The dhungar smoking technique (hot charcoal plus ghee, sealed briefly) is the closest home-kitchen approximation of pit-smoking and makes a genuine difference in flavor — don't skip it even though it feels unusual.
Strain and use the lamb braising liquid to cook the rice instead of plain water; this is what gives mandi rice its rich, meaty backbone.
Roasting the lamb briefly at high heat after braising crisps the exterior, mimicking the texture from a real pit oven.
Use aged basmati rice for the best texture — it stays separate and fluffy rather than clumping.
Chicken mandi uses whole chicken pieces or halves and cooks in about half the time of lamb.
Some Gulf restaurant versions add a few strands of saffron to the rice liquid for extra color and aroma.
A simpler home version skips the smoking step entirely and relies on the braising liquid alone — still delicious, just without the signature smoky note.
Refrigerate rice and meat separately up to 3 days. Reheat rice with a splash of stock covered in the microwave or on the stovetop, and reheat lamb wrapped in foil in a low oven to keep it moist.
Mandi originated among the Hadhrami people of southern Yemen and neighboring Hejaz, using traditional pit-cooking methods likely centuries old, and has since spread throughout the Arabian Peninsula, becoming one of the most popular restaurant dishes across Saudi Arabia, the UAE, and Yemen alike, prized for its smoky depth over spice-heavy seasoning.
No — a heavy pot combined with the dhungar (hot charcoal and ghee) smoking technique gets remarkably close to the authentic smoky flavor without needing an underground pit or tandoor.
Make a rough substitute with equal parts ground cumin and coriander plus a pinch each of turmeric, black pepper, and ground cardamom — it won't be identical but will be close in character.
This usually means too much liquid was used relative to rice, or the rice wasn't rinsed and soaked beforehand to remove excess starch — stick to the roughly 1:1.5 rice-to-liquid ratio and rinse until the water runs clear.
Yes, chicken is a common and faster alternative — braise chicken pieces for about 40-45 minutes instead of the 1.5-2 hours needed for lamb, then finish with the same roasting and smoking steps.
서빙 당 (420g) · 8 총 제공량
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