Leham Mandi (Goat meat with smoked rice) | How to make Leham Mandi (Goat meat with smoked rice)

By Zeenath Amaanullah  |  6th Feb 2017  |  
4.5 from 2 reviews Rate It!
  • Leham Mandi (Goat meat with smoked rice), How to make Leham Mandi (Goat meat with smoked rice)
Leham Mandi (Goat meat with smoked rice)by Zeenath Amaanullah
  • Prep Time

    8

    Hours
  • Cook Time

    2

    Hours
  • Serves

    6

    People

21

2

About Leham Mandi (Goat meat with smoked rice) Recipe

Mandi is a traditional dish from the Hadhramaut . It is a Yemeni dish . It is made from rice , meat and a number of spices . The meat is specifically that of a young lamb and the special thing about it is that the meat is prepared in a tandoor specifically .

Leham Mandi (Goat meat with smoked rice) is a delicious dish which is liked by people of all age groups. Leham Mandi (Goat meat with smoked rice) by Zeenath Amaanullah has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 6 people. You can find Leham Mandi (Goat meat with smoked rice) at many restaurants and you can also prepare this at home. This authentic and mouthwatering Leham Mandi (Goat meat with smoked rice) takes 480 minutes for the preparation and 120 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Leham Mandi (Goat meat with smoked rice) is a good option for you. The flavour of Leham Mandi (Goat meat with smoked rice) is tempting and you will enjoy each bite of this. Try this Leham Mandi (Goat meat with smoked rice) on weekends and impress your family and friends. You can comment and rate the Leham Mandi (Goat meat with smoked rice) recipe on the page below.

Leham Mandi (Goat meat with smoked rice)

Ingredients to make Leham Mandi (Goat meat with smoked rice)

  • About 1 1/2 kg of young lamb meat
  • 1 tsp hawaij spice mix (powder form of 6 to 8 coriander seeds+ + cloves + peppercorns+ cinnamon sticks + cardamom pods make the hawaij spice mix)
  • 1/8th tsp turmeric
  • 2 tbsp melted butter
  • A pinch of saffron soaked in 1-2 tbsp of water
  • 3 cups of rice
  • water for cooking rice
  • salt to taste
  • 2-5 green chillies ; finely chopped
  • 1 onion ; chopped
  • 1 tbsp cardamom pods
  • 1 tbsp cloves
  • 1 tsp whole peppercorns
  • 2 tbsp oil for the rice
  • 1 large cinnamon stick ; cut into smaller fractions
  • 2-3 bay leaves
  • Food colouring (optional )
  • A piece of natural charcoal

How to make Leham Mandi (Goat meat with smoked rice)

  1. The night before , place the saffron threads in a couple of tsps or so of warm water .
  2. Mix together the hawaij spice mix , turmeric and melted butter . Spread this generously over the meat , cover and marinate for a couple of hours .
  3. In a large pot , saute the onions in oil over medium heat till soft . Turn off the heat and add the rice , cardamom , cloves , peppercorns , cinnamon sticks , bay leaves , chillies and water .
  4. Place a wire rack over the pot of rice and then place the meat over the wire rack making sure that the pot is larger in diameter than the meat . Place both in oven at 220 degree celsius.
  5. Start off by cooking the meat / rice for 15-20 mins so that the outside of the chicken starts the browning process . Then lower heat to 180° to cook it nicer and slowly which will give the meat a nice texture and fall off the bone .
  6. Cook it until the juices run clear or internal meat temperature is 70 degree celsius.
  7. Remove the rice and chicken and let it sit for a few minutes before cutting the meat .
  8. Fluff the rice . Now is also the time to add the colouring or saffron .
  9. Cut the chicken and place it in the rice pot . Place a small ramekin in the middle with vegetable oil inside . Then add the red hot coal inside the oil and cover the pot with a lid . It should smoke , giving the rice a smoky flavour .

My Tip:

Tandoor , here , is a special kind of oven . A hole is dug in the ground and covered inside by clay . To cook mandi , dry wood is placed in the tandoor and is used to generate a lot of heat turning into charcoal . The meat is then suspended inside the tandoor without touching the charcoal . After that , the whole tandoor is enclosed but a small airvent is given to remove excess smoke . The tandoors that we have today are actually inspired from this traditional one . The cooking of the meat in tandoor is the main thing that differentiates it from all the different meat dishes .

Reviews for Leham Mandi (Goat meat with smoked rice) (2)

Lubaina Belif2 years ago

Can someone pl tel me wat is hawaiji masala
Reply

Preeti Gurung2 years ago

Delicious flavours in this recipe!
Reply

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