Recipes R Simple

Mutton Mandi Rice – Arabian Fragrant Rice Cooked with Mutton

mutton mandi rice

Mutton Mandi

Mutton Mandi Rice – Arabian Fragrant Rice

‘  Mandi ‘  is very popular in Yemen and Saudi Arabia as well as other Gulf Countries. Very similar to Kabsa, the main difference is the method of preparation. Mandi rice is traditionally cooked very slowly over a long period of  time. The rice, spices and water are cooked together in special underground clay ovens(Taboon). The oven is sealed and live hot coals are used for cooking. The word ‘Mandi’ is derived from the Arab Word ‘Nada’ , meaning ‘Dew’ and reflects upon the dewy or moist nature of the cooked meat. At home several methods give the same delicious taste. Also check out out my Chicken Mandi Recipe.

This recipe, gives you a deliciously aromatic arabian rice.  Mutton Mandi Rice, is perfectly cooked, moist rice with the most tender mutton. Everyone loves this rice. This version is cooked using a pressure cooker.  Make sure you use only top quality MUTTON. The mutton is partially cooked with just some simple spice and salt. It is then cooked with a reduced mixture of onion, garlic, ginger and tomato puree. A special ‘Mandi Spice Blend‘ is added along with the dried lime that lends a signature accent to the dish.

Key is to balance the level of tenderness of meat with that of the rice. This is why I like to partially cook the mutton before hand. This ensures perfect Mandi every time. Try out RAS ‘S SIGNATURE MEUTTON Mandi Recipe!

mutton mandi rice recipe

Mutton Mandi Rice (Arab)

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Recipe Name: Mutton Mandi Rice – Arabian Fragrant Rice 
Recipe Type: Rice Main
Author: Shana c/o Recipes ‘R’ Simple
Prep time: 35
Cook time: 25
Total time: 
Yield: (4 servings)

Mutton Mandi Rice – Arabian Fragrant Rice


  • 625 gms Mutton – (Indian Mutton including fat and with bone  intact)
  • 4 cups basmati rice
  • 2 large onions, finely chopped
  • 3 tsp ginger, chopped very finely
  • 3 tsp garlic, chopped very finely
  • 2 + 1 medium /large tomato
  • 1 Tbsp tomato paste ( concentrate)
  • 4 Tbsp Oil
  • 2 Tbsp butter
  • 1 small bunch of coriander leaves
  • 2 Tbsp mint leaves
  • 3 tsp salt
  • 1 stock cube ( I use knorr beef stock cube)
  • 6 ¼ cups boiled (hot) water
  • 1 dried lime / black lime (available in Mediterranean stores)

 Spice Powder For Mandi Rice:

  • 1 tsp coriander powder
  • ¾ tsp  red fine chilli flakes or powder
  • ½ tsp cumin powder
  • ½ tsp aniseed powder
  • 2 dried bay leaves
  • 8 cloves
  • 8 cardamom pods
  • 2 small sticks cinnamon (1 1/2 ” each)



  • Cut mutton into small – medium sized pieces. Rinse thoroughly. Drain well.
  • (I like to precook the mutton till ¾th done. This ensures that the  mutton is cooked tender while the rice is not overcooked when cooked together.
  • To precook the mutton : add to a pressure cooker with ¾ tsp turmeric,1 tsp salt, adding a 1 tsp garam masala and very little water for cooking the mutton. There should be little or no gravy left. If you do have gravy left, you can measure it and subtract this amount from the water used later for cooking the rice and mutton together. Cook on low – medium heat, till you hear 2 steam whistles. Set aside the partially cooked mutton.
  • Rinse the rice several times. Soak in cool water for 10 minutes. Drain and set aside.
  • Boil 2 of the tomatoes in a saucepan filled with water for 8 minutes. Remove from the water. Peel and blend to a puree. It should make about ½ cup.
  • Chop the remaining 1 tomato roughly and set aside.
  • Add the spice powders and whole spices to a small grinder/ coffee grinder. Grind to a powder. Set aside this Mandi Spice powder. (Makes about ¹/8 cup spice powder).
  • Rinse and wipe clean the pressure cooker.
  • Add oil and heat.
  • Add the finely chopped ginger and garlic and sauté till just softened.
  • Add the onion and sauté well for 3 minutes on medium heat till lightly changing color and very soft.
  • Add the chopped tomato and cook till soft as well.
  • Add the spice powders and stir till aromatic, without burning.
  • Also add the stock cube. Mash it into the mixture. Stir everything well.
  • Add the prepared tomato puree. Cook on low heat, stirring occasionally for 2 minutes or so till the oil separates and appears on top.
  • Add the tomato paste and stir well. Cook on low heat for a minute or so.
  • While the onions and tomato mixture is getting cooked, add and heat the butter in another pan. Add the drained rice and fry lightly for 2 minutes ( till lightly colored and uniformly glossy. Turn off he heat and set aside.
  • To the Onion and tomato mixture in the pressure cooker, which has thickened a little, add the fresh  cilantro (coriander) and mint leaves. Stir till softened.
  • Now add the hot boiled water. Bring to Simmer.
  • Add the par cooked mutton.
  • Also add some more salt ( about 2- 2¾ tsp) for the rice. ( Remember the Mutton is already cooked with around 1 tsp of salt and the stock cube also adds salt).
  • Stir and bring to boil once again.
  • Also add the dried lime/ black lime.
  • Add the fried rice now.  Bring back to a simmer and close the pressure cooker.
  • Place the weight attachment. Cook on medium heat till you hear 2 steam  whistles. Manually dispatch the steam and check that the water has been completely absorbed, without any rice stuck to the bottom. If there is liquid left, you might need 1 more steam while- but cook with caution to prevent burning on the bottom.
  •  Fluff up the rice immediately, to prevent overcooking in residual heat. Transfer to serving dish and do not keep in the tightly packed cooker.The rice will look very moist at first but upon cooling it will be perfect.
  • Serve hot with toasted pine nuts / almonds etc.. Garnish with some lime/ lemon wedges and fresh coriander.
  • Serve with Dakkous (Arabian Tomato Sauce) Or a fresh Salad.
  • mutton mandi rice recipe with video

To make an easy Dakkous: 

  • 1tsp olive oil
  • 3 cloves garlic, crushed
  • 1 large handful of scallion / spring onion – whites and greens, finely chopped
  • 3 large, ripe and firm tomatoes, peeled and crushed
  • 1 green chili / jalepeno, crushed
  • 1½ tsp tomato paste
  • 1 tsp coriander powder
  • ½ tsp  cayenne / chilli powder
  • ½ tsp cumin powder
  • pinch black pepper powder
  • ¾ tsp salt or to taste
  • ¼ cup finely chopped coriander
  • 1 – 2 Tbsp Olive oil

Method: Heat oil in a saucepan. Add the garlic and when it is golden add the onion and sauté, till soft and colored. Add all the remaining ingredients and cook till the oil separates. Add coriander leaves and olive oil last. and stir. Allow to cool completely. You can puree this to a smooth sauce or keep it textured, according to preference. The flavors improve on resting.

Mutton Mandi Rice – Arabian Fragrant Rice

mutton mandi

  • You can use chicken stock cube or beef stock cube.
  • Often times, the Mandi rice is made more yellowish by adding turmeric or color to the rice. I omit this.

Key Ingredients: Mutton, Basmati Rice, Tomato, Lime, Ginger, Garlic, Onion, Oil, Butter, Spices, FreshHerbs, Salt.

Let us know if you tried  our Mutton Mandi. Comments from you provide motivation to keep up the driving force behind this blog, bringing you more delicious and perfected recipes regularly. Please do leave a comment. We love to hear from you.

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One Comment

  1. Avatar MUZAFFAR MALIK 7 months ago

    I want to know that what is the measurement of water for mutton Mandi when we cooking rice in underground pit at the time of we laying rice pot in the pit? Please reply me, your reply will be truly oblige up on me. Thank you for your delicious recipes.

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