Mandi is a traditional dish that originated from Hadhramaut, Yemen, consisting mainly of meat and rice with a special blend of spices, cooked in a pit underground. It is popular and commonly consumed in most areas of the Arabian Peninsula, and even considered a staple dish in many regions. It is also found in Egypt, India, the Levant and Turkey.
In Yemen Mandi is popular among the Hadhrami people.
Mandi was usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices called hawaij.
The main technique that differentiates mandi from other meat dishes is that the meat is cooked in the taboon.