Nasi Mandhi Sooraj
Mandi (Arabic: مندي) is a traditional dish that originated from Hadhramaut, Yemen, consisting mainly of meat and rice with a special blend of spices, cooked in a pit underground. It is extremely popular and prevalent in most areas of the Arabian Peninsula, and even considered a staple dish in many regions.
Nasi Mandhi or Mandhi Rice is one of the most popular Middle Eastern basmati rice preparations. You can almost certainly find this dish in the menus of typical Middle Eastern restaurants in various countries. Mandhi rice has a characteristic yellow and white rice color that comes from the use of a yellow spice called apron spice, a spice from the Middle East.
Mandhi rice has a distinctive taste with a savory dominant from the use of the apron spices. The savory taste is also obtained from the unique cooking process, namely the furnace technique.
The kiln technique is unique with the process of dripping spices onto the rice from the oven goat that is hung above the rice being cooked over coals. The side dish of goat is the most suitable companion for this mandhi rice.
No need to travel far to the Middle East or to a typical Middle Eastern restaurant to enjoy a dish of nasi mandhi.
Serve for 3-4 Person
Basmati Rice, Turmeric, Cloves, Ginger, Coriander, Cumin, Black Pepper, Indian Cardamom, Salt, Mandhi Spice