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Lebanese Mandi Rice Recipe

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Lebanese Rice Hashweh Every Little Crumb One pot rice and meat Every Little Crumb
Lebanese Rice Hashweh Every Little Crumb One pot rice and meat Every Little Crumb from everylittlecrumb.com

Description

Lebanese Mandi Rice is a traditional Arabian rice recipe that is flavored with aromatic spices and cooked with tender meat. This rice dish is loved by many, and it is commonly served during special occasions or gatherings. The word "Mandi" means "buried" in Arabic, which refers to the way the meat is slow-cooked in a pit buried in the ground. However, this recipe is a simplified version that is cooked in a regular oven.

Prep Time

The prep time for this recipe is about 20 minutes.

Cook Time

The cook time for this recipe is about 2 hours.

Ingredients

For the Rice:
  • 2 cups of basmati rice
  • 3 cups of water
  • 1 teaspoon of salt
  • 4 cardamom pods
  • 4 cloves
  • 2 bay leaves
  • 2 cinnamon sticks
  • 1 tablespoon of ghee
For the Meat:
  • 4 pounds of lamb shoulder, cut into large pieces
  • 1 tablespoon of salt
  • 1 tablespoon of black pepper
  • 1 tablespoon of cumin
  • 1 tablespoon of coriander
  • 1 tablespoon of turmeric
  • 1 tablespoon of paprika
  • 1 tablespoon of garlic powder
  • 1 tablespoon of onion powder
  • 1/2 cup of olive oil

Equipment

  • Oven
  • Oven-safe pot with a lid
  • Bowl
  • Knife
  • Cutting board
  • Measuring spoons and cups

Method

1. Preheat the oven to 350°F. 2. Wash the rice in a bowl and rinse it until the water runs clear. 3. Add the rice, water, salt, cardamom pods, cloves, bay leaves, cinnamon sticks, and ghee to the pot. Stir to combine. 4. Cover the pot with a lid and place it in the oven. Bake for 30 minutes. 5. While the rice is cooking, prepare the meat. In a bowl, mix together the salt, black pepper, cumin, coriander, turmeric, paprika, garlic powder, onion powder, and olive oil. 6. Rub the spice mixture all over the lamb pieces. 7. Remove the pot from the oven and place the lamb pieces on top of the rice. 8. Cover the pot with foil and return it to the oven. Bake for 1 1/2 hours. 9. After 1 1/2 hours, remove the foil and bake for an additional 30 minutes, or until the meat is tender and the rice is fluffy. 10. Remove the pot from the oven and let it rest for 10 minutes before serving.

Notes

- You can substitute lamb with chicken or beef. - You can add chopped vegetables like carrots and onions to the pot for more flavor. - You can serve the rice with a side of yogurt or salad.

Nutrition Info

This recipe serves about 6 people. Per Serving:
  • Calories: 800
  • Protein: 50g
  • Fat: 50g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Sugar: 0g
  • Sodium: 1700mg

Recipe Tips

- Make sure to rinse the rice thoroughly before cooking to remove excess starch. - Use a sharp knife to cut the lamb into large pieces for even cooking. - You can marinate the lamb overnight in the spice mixture for more flavor. - If you don't have an oven-safe pot, you can cook the rice on the stovetop and bake the lamb in a separate oven-safe dish.

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