Succulent Mandi Meat & Rice – 2‑Hour Slow‑Cook

Mandi in a Portable Barrel: A Middle Eastern Delight

Imagine a slow‑cooked, fragrant bundle of meat and saffron‑infused rice, all done in a little wooden barrel that turns raw flavor into a banquet. This “Mandi” recipe captures the authentic taste of the Gulf region, and it’s easier to make than you think—just fire up that portable barrel or electric version and let the aromatic steam do its work.

Ingredients

• 4.4 lb (2 kg) beef, cut into 1 in. cubes
• ¼ cup vegetable oil (60 ml)
• 2 Tbsp mixed spice blend
• ½ tsp salt
• ¼ tsp saffron threads, steeped
• 3 cups basmati rice, soaked & drained (675 g)
• ¼ cup vegetable oil (60 ml) – for the rice
• 4 cloves of star anise (optional)
• 4 cloves of cardamom
• 2 sticks cinnamon
• ¼ tsp black pepper
• 1 tsp ground cumin
• Salt, to taste
• ½ tsp black pepper (for the meat)
• ½ tsp saffron threads (for the meat)

Instructions

1. Prepare a fire in the barrel by adding wood chips or charcoal and lighting them until charred embers form.
2. Combine vegetable oil, cloves, cardamom, cinnamon, salt, cumin, and black pepper in a deep pot; stir in the rice, tossing to coat the grains evenly.
3. Marinate the beef cubes with vegetable oil, mixed spices, salt, and saffron; let sit for a few minutes to absorb flavor.
4. Stack the rice pot in the center of the barrel, place a metal net above it, and set the meat pot on top.
5. Cover the barrel tightly and seal it. Steam the mixture for about 2 hours, allowing the rice to soak up the aromatic steam.
6. Retrieve the rice pot, spread the rice onto a large platter, and arrange the cooked meat on top.
7. Garnish with tomato slices, lemon wedges, and toasted almonds for a finishing touch.
8. Serve warm, and enjoy the deeply satisfying flavors.

Nutrition (per serving)