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Middle East Restaurant
Mandi is cooked slowly using the traditional "dum" method.
The dish begins with a meticulous selection of meat, often lamb or chicken, which is marinated in a blend of aromatic spices. Common additions include cumin, coriander, cardamom, cloves, and black lime. The unique "dum" cooking method is central to Mandi's preparation. Meat and basmati rice are layered in a pot and slowly cooked in their juices. This process allows the rice to absorb the essence of the meat and spices, resulting in a dish where every grain is filled with flavor.
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