Mandi in Hindi language means market place. Traditionally, such market places were for food and agri-commodities. However, over time the coverage of mandis got widened to include trading hubs for grains, vegetables, timber, gems and diamonds; almost every tradable was included.
It consists mainly of meat and rice with a blend of spices, and is cooked in a pit. It is consumed in most areas of the Arabian Peninsula and also found in Egypt, Hyderabad Deccan (where many people of Yemeni descent live), the Levant, Turkey, Kerala and Southeast Asia.
In the case of Biryani, the meat is marinated and then cooked along with rice whereas in the case of Mandi, the chicken is roasted/mutton is slow cooked separately from the rice using mandi masala and then served on top of the rice.
Originating from the southwestern region of Yemen, particularly in Hadhramaut, Mandi has been a staple of Yemeni households for centuries. Traditionally, Mandi was considered a celebratory dish, served at weddings, family gatherings, and religious festivals.
Famous Arabian Chicken Mandi Recipe | Mandi Biryani Restaurant Style | Chicken Mandi Recipe
What is the culture of Mandi?
The people of Mandi are informally called Mandyals & Mandeali language is generally used at local level for communication. Sepu Wadi is the official and main cuisine of Mandi which is served in Dham(Lunch) organised in local marriages, functions and parties.
Mandi 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.
Mandy Rice is cooked in a closed oven either in the pit or modern oven. The chicken/lamb is cooked separately in the same closed oven to evoke the smokey smells and taste. While Kabsa, is a one pot rice with chicken/lamb cooking. You won't taste the smoke because it's cooked on the stove, openly.
Allicin, selenium, copper, manganese, and vitamins may serve as cancer-fighting antioxidants. Biryani contains chicken and vegetables, making it a nutrient-rich dish; it also contains other nutrients, making it a healthy choice.
Biryani, maqluba, and mandi are some of the well-known examples of Arabian spiced rice dishes. Biryani is a mixed rice dish layered with meat, vegetables, and a blend of spices, while maqluba is an upside-down rice casserole with meat and vegetables.
The result is a flavorful and fragrant dish that is both satisfying and nourishing. One of the key ingredients in Mandi is the spice mix, which gives the dish its unique flavor. This spice mix typically includes a combination of cumin, cardamom, cloves, cinnamon, and black pepper, among other spices.
Lord Shiva as the main deity of Bhootnath, Trilokinath, Panchvaktra and other important temples has ordained Mandi as the 'Varanasi of the Hills' as 'Choti Kashi'. For its temple architecture, old palace and rich traditions, Mandi is so often considered as the cultural capital of the state.
Ameen Foods Mandi Spice is a traditional Yemeni blend that brings the essence of one of Yemen's most famous dishes, Mandi, to your table. This 150g (5.3oz) pack is a harmonious mix of spices like cumin, cardamom, and cloves, which provide a rich and aromatic flavor profile ideal for rice and meat dishes.
All the food produce must be brought to the market and sales are made through auction. The market place i.e, Mandi is set up in various places within the states. These markets geographically divide the state. Licenses are issued to the traders to operate within a market.
There are several legends linked to the celebration of this event. The festival is centered on the protector deity of Mandi "Mado Rai" (Lord Vishnu) and Lord Shiva of the Bhootnath temple in Mandi.
Mandi emerged as a seperate state in the begining of the sixteenth century. Down the line of descendants of Ban came Ajbar Sen, nineteenth in descent from Bahu Sen, who founded Mandi Town in 1527 AD, the capital of the erstwhile state of Mandi and the headquarters of the now Mandi District.
The Mandi conspiracy was carried out in 1914-15 under the influence of the Gadhr party. Meetings were held in Mandi and Suket states in December 1914 and January 1915 and it was decided to murder the Superintendent and Wazir of Mandi and Suket, to loot the treasury, blow to up the bridge over Beas river.
Indian restaurateur Kris Dhillon believes that the dish originated in Persia and was brought to South Asia by the Mughals. Salma Hossein, whom the BBC has dubbed the "doyenne of Islamic cooking in India," shares a similar view, asserting that biryani came to South Asia from Persia even before the Mughal era.
While chicken and lamb are the most common meats used in mandi, other variations exist across different regions: Beef Mandi: In some Middle Eastern countries, beef is used as an alternative to lamb or chicken. The beef is marinated and cooked similarly, resulting in a rich and hearty dish.
Mandi is cooked in a tandoor oven, the rice of Mandi is yellowish because of saffron spices in its recipe. However, Kabsa has brownish rice because of the meat broth containing tomato (paste) and chilies. Kabsa is cooked in layers but in the same pot on the stove.
