Mandi (Yemeni Smoked Rice with Lamb)

About This Recipe

Mandi is built on a cooking method as much as a recipe: a whole lamb or large cuts are traditionally lowered into a tandoor-like underground pit (madfoon) suspended above smoldering wood embers, then sealed so the meat cooks slowly in trapped smoke without ever touching the coals directly. The rice cooks separately, basted with the rendered lamb fat and drippings that fall from above, taking on a deep smoky perfume that is mandi's defining trait — distinct from other regional rice dishes that rely purely on spice rather than actual wood smoke for their flavor. The spicing is intentionally restrained compared to biryani: whole hawaij spices, bay leaves, and cardamom season the meat, letting the smoke do most of the work. Traditionally served on a massive communal platter with the whole cooked lamb set atop a mountain of rice, mandi is central to Yemeni celebrations and has spread widely across the Gulf as a restaurant favorite, though home cooks have adapted the technique using ovens and stovetop smoking setups since few kitchens have access to an underground pit.

Ingredients

Serves 8

• 2 kgbone-in lamb shoulder or leg
• 3 tbsphawaij spice blend
• 2 tbspvegetable oil
• 2 tspfine salt, plus more to taste
• 600 gbasmati rice, rinsed and soaked 30 minutes
• 1 largeonion, sliced
• 4 podsgreen cardamom
• 2bay leaves
• 1 stickcinnamon
• 1 litrelamb or chicken stock
• 2 tbsptomato paste
• 1 small piececharcoal, for smoking (about golf-ball sized)
• 2 tbspghee, for the smoking step
• 0.25 cupraisins, for garnish (optional)
• 0.25 cuptoasted almonds, for garnish (optional)

Instructions

1. 1

   Season the lamb

   Rub the lamb all over with oil, hawaij, and salt. Let it sit at room temperature 30 minutes while you prepare the rest.

2. 2

   Sear and start braising

   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.

3. 3

   Cook the rice

   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.

4. 4

   Roast the lamb

   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.

5. 5

   Smoke the dish (dhungar method)

   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.

6. 6

   Rest and assemble

   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.

7. 7

   Garnish and serve

   Scatter raisins and toasted almonds over the top if using, and serve immediately with a side of sahawiq chile relish or plain yogurt.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions