Where every bite is royalty

The story of mandi

A feast born in the desert, served at one table.

Mandi comes from Arabia, where meat is sealed in steam and the rice below catches every drop. It is not a quick dish, and it is never eaten alone. Here is how it is made.

1. I

   Marinate

   Meat rests overnight in yoghurt, garlic, black lime and a hand-pounded masala of cardamom, clove and cumin.

2. II

   Cook in its own steam

   Sealed in a covered pot over low heat for hours. No water added, no shortcuts. The meat cooks in its own juices.

3. III

   Rice below, drippings within

   Long-grain rice sits beneath and drinks every drop of stock and fat, turning golden and deeply savoury.

4. IV

   One platter, many hands

   Brought to the table on a great sharing platter. Family-style, the way a feast is meant to be eaten.