Name: Leham Mandi (Goat meat with smoked rice) recipe by Zeenath Fathima at BetterButter
Prep time: 480 min
Cook time: 120 min
Total time: 600 min
Yield: 6
Ingredients: 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

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 .

Ingredients Serving: 6

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

Instructions

The night before , place the saffron threads in a couple of tsps or so of warm water .
Mix together the hawaij spice mix , turmeric and melted butter . Spread this generously over the meat , cover and marinate for a couple of hours .
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 .
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.
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&amp;#xb0; to cook it nicer and slowly which will give the meat a nice texture and fall off the bone .
Cook it until the juices run clear or internal meat temperature is 70 degree celsius.
Remove the rice and chicken and let it sit for a few minutes before cutting the meat .
Fluff the rice . Now is also the time to add the colouring or saffron .
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 .

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