Mandi Biryani has gained prominence and is enticing diners in Hyderabad and Kerala with its delectable dishes as well.
Mandi or Kuzhi Manthi is a type of biryani dish prepared with meat (chicken or lamb), spices, and rice. It is a Yemeni dish with Saudi Arabian origins. It is also well-liked in the Malabar area of Kerala and Karnataka.
The word “mandi” is derived from the Arabic word “nada,” which meaning “dew.” The beef is tandoor-cooked in this recipe, setting it apart from other meat dishes (a special kind of oven).
Traditional Mandi food is made mostly of meat and rice and is prepared in an underground pit using a special spice blend.
Typically, it serves as the main entrée during lunch or supper. Because it isn’t too hefty, it is perfect for a lunch throughout the workday. In order to make this classic mandi biryani meal, first cook a few little pieces of lamb or chicken with spices.
Then, seasoned beef stock is used to make the brown rice. Put the cooked meat in the tandoor to roast or simmer for a while.
During the last step, combine cooked rice with smoked pork and drizzle tzatziki sauce on top. This meal is served during get-togethers with family, feasts, and noteworthy events like Eid.
Kerala’s foodies have become fond of mandi, a Yemeni dish of rice and meat that is currently offered in a wide variety of restaurants. It is most frequently referred to as “kuzhimanthi” in Kerala due to its traditional cooking method in a cylindrical, subterranean pit that burns charcoal and functions as a “pressure cooker.”
Since Mandi started to appear on the menus of certain well-known restaurant chains, it has become more well-liked among Hyderabadis as well. Fans assert that it might really compete with the city’s well-known biryani. Due to the huge demand, mandi outlets are mushrooming all over Hyderabad, particularly in the Old City.
The centre of this dish is the Barkas area, where people with Arabic origin have resided. Their forefathers went to Hyderabad in search of employment under the Nizam’s rule of the old Hyderabad state.
In several restaurants in Hyderabad, unique mandi sections have been created with various seating configurations.
Nowadays, many restaurants in Hyderabad have a separate mandi area with seating that is different from the other sections. Diners must sit on the ground around a “chowkis,” a short-legged table, which is used to serve this distinctive Arab food.
The presentation of this meal does not involve the use of chairs or tables. Four people can comfortably dine at one chowki.
Due to its popularity, this dish is now offered alongside the traditional biryani at Muslim weddings and other occasions in Hyderabad.