The traditional Yemeni rice-and-meat dish cooked in a tandoor-like oven is called mandi.
Mandi originated in Yemen’s Hadhramaut region and is now popular across the Arabian Peninsula. Its name is linked to the Arabic word “nada,” meaning dew, referring to the dish’s moist, tender meat. Traditionally, meat is cooked in a tandoor-like pit while rice absorbs the smoky juices and rendered fat.
Mandi commonly uses chicken, lamb, or goat, along with basmati rice and a mild blend of spices. The meat may be suspended above the rice so its juices drip downward during cooking. This method differs from kabsa and machboos, which are related Gulf rice dishes but generally use different cooking techniques and seasoning profiles.
Mandi is often served communally on a large platter, sometimes accompanied by a spicy tomato sauce called shatta. Although especially associated with Yemen, it is also widely eaten in Saudi Arabia and other Gulf countries.