NineFoods technique guide · Gulf rice

How to Smoke Mandi at Home (Without a Tandoor)

Hot oven for meat. Coal in the pot. Seal tight.

Written by Farwa ZeeshanRecipe developer, NineFoods

Traditional mandi is cooked in an underground tandoor, with meat hanging over the rice so fat and smoke drip in. At home you can get very close with a hot oven and the coal method. This guide covers roasting, the smoking step and how to keep the rice fluffy.

2 to 3 hTotal time

3 minSmoking

1Piece of coal

The mandi method

Tap a stage to see what to do

From marinade to smoke.

Method

Smoking mandi step by step

Boil the meat briefly to make stock, then roast it until browned.
Cook rice in the measured stock.
Heat a piece of natural charcoal until red hot.
Place it in a small foil cup on the rice, pour a spoon of ghee on it and cover tightly.
After 3 minutes remove the coal, lay the meat on top and rest 10 minutes.

Safety

Smoking safely indoors

Use natural lump charcoal only.
Ventilate the kitchen.
Use long tongs and a heatproof cup.
Cool the coal in water before discarding.

Variations

Other ways to add smoke

A covered barbecue with wood chips gives excellent mandi, cooking the meat on the rack above a tray of rice. Liquid smoke is a last resort and should be used by the drop.

Keep cooking