Prep Time 20 Min
Cook Time 50 Min
Servings4 servings People
Calories500 kcal
Mandi is a classic dish from the Gulf region that has become popular in many households. Traditionally, it’s a festive meal usually enjoyed during gatherings and special occasions, though I often make it for my family just because. The use of a pressure cooker speeds up the cooking process without sacrificing the tenderness of the meat or flavor of the rice. I remember the first time I made it; I was worried about the spices being overpowering, but it turned out flavorful yet balanced. This version fits well in my kitchen, letting me enjoy a delicious meal with minimal fuss.
Ingredients
- 2.2 lbs meat with bones, cut into chunks
- 2 medium-sized onions, sliced
- 3 tomatoes, chopped
- 4 cloves garlic, sliced
- 2 cups basmati rice, rinsed and soaked
- Salt to taste
- Spices: 4 cloves, 1/2 teaspoon ground cinnamon, 5 bay leaves, 1 teaspoon whole black pepper, 1 teaspoon meat seasoning, 1 teaspoon chili pepper, 1 teaspoon ground cumin, 1 teaspoon ground turmeric, and a few cardamom pods
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a pressure cooker, then add the sliced onions and garlic, cooking until they are softened.
- Add cinnamon, black pepper, turmeric, and ground cumin, stirring them in for a minute before introducing the meat.
- Add enough water to cover the meat, bring it to a boil, then seal the cooker and cook for about 30 minutes until the meat is tender.
- Once the meat is cooked, season with salt, then drain the soaked rice and add it along with the whole spices.
- Cover the cooker and reduce the heat, allowing the rice to cook until all the water is absorbed, then let it sit for an additional 10 minutes off the heat.
- Fluff the rice gently with a wooden spoon before transferring to a serving dish and serving warm.
What I Notice When Cooking
- The aroma from the spices fills the kitchen, which is always comforting.
- The rice absorbs the flavors so well, making each bite satisfying.
- This dish is filling enough to serve as a standalone meal, which I appreciate for busy nights.
Small Adjustments
- Be careful not to overcook the meat; a timer helps avoid it becoming tough.
- For softer rice, ensure you soak it long enough; I’ve found about 30 minutes usually works well.
- If you prefer less heat, cut back on the chili pepper or omit it altogether.
Storage and Reheating
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water and cover the dish to prevent the rice from drying out.
Nutritional Notes
This dish offers around 500 calories per serving due to the combination of meat and rice, along with a good amount of protein, thanks to the meat. It’s a hearty meal that can keep you satisfied throughout the day.
