About this Dish
Rice and meat slow-cooked in an underground pit for deep, smoky flavor.
History & Origin
Traditional mandi is cooked in a "tandoor"-style pit dug into the sand, the meat suspended above smoldering coals so the rice below catches its dripping juices.
IngredientsServes 2
🐑Whole lamb leg or shoulder, 2kg (bone-in)
🌾Long-grain basmati rice, 3 cups (soaked 30 minutes)
🧅Large onions, 2 (halved)
🫙Mandi spice mix (hawaij): 1 tsp each of cumin, coriander, black pepper, cardamom, cinnamon, turmeric, and cloves, combined
🫚Vegetable oil or ghee, 3 tablespoons
🧄Garlic cloves, 6 (whole)
🌿Fresh bay leaves, 4
🟤Dried black limes (loomi), 3 (pierced with a knife)
💧Hot water or lamb stock, 6 cups
🌰Toasted almonds and raisins, handful each (for garnish)
Method
1
Rub the lamb all over with the mandi spice mix, ghee, and a generous pinch of salt. Make deep cuts into the meat and push whole garlic cloves inside. Let it marinate for at least 2 hours, or overnight in the fridge for deeper flavor.2
Preheat your oven to its lowest setting (around 150°C/300°F). Place the onion halves, bay leaves, and pierced dried limes in the bottom of a large deep roasting pan, then set the marinated lamb on top.3
Pour 3 cups of hot stock or water into the pan, cover very tightly with two layers of foil, and slow-roast the lamb for 4 to 5 hours until the meat is fall-off-the-bone tender. The tight seal traps steam to mimic the underground pit.4
Carefully remove the lamb and set it aside, reserving all the flavorful cooking juices in the pan. Strain the juices and measure out 4.5 cups of liquid, topping up with water or stock if needed, then pour it back into the roasting pan.5
Add the drained soaked rice to the pan with the broth, stir once gently, then place the lamb on top of the rice. Re-cover tightly with foil and return to the oven at 180°C/350°F for 30 to 35 minutes until the rice is fully cooked and fluffy.6
For the authentic smoky flavor, heat a small piece of natural charcoal directly over a flame until glowing red. Place a small foil cup in the center of the rice, set the hot coal inside, drizzle a few drops of ghee over it, and immediately re-cover the pan tightly for 5 minutes to infuse the smoke.7
Spread the rice on a large serving platter, place the lamb proudly on top, and garnish with toasted almonds and raisins. Serve alongside a simple tomato and cucumber salad and yogurt sauce.User Reviews
No reviews yet — be the first!
Sign in to leave a review
Members can create lists, save favourites and get recommendations.
Find the Best Saudi Mandi Near Me
AI-powered — Google, TripAdvisor and food blogs
🌍 Food Vlogs
Food vloggers eating and cooking it at the source
🌍
No videos yet
What To Eat
The World's Food Guide
© 2025 What To Eat · hello@whattoeat.world