For complete recipe: http://www.recipesaresimple.com/mandi-recipe-for-yemeni-chicken-and-fragrant-rice/
Mandi is very popular in Yemen and Saudi Arabia as well as other Arab Countries. Similar to Kabsa, the main difference is the method of preparation. Mandi needs to be cooked very slowly over a long time. Traditionally the rice, spices and water is cooked together in special clay ovens that are built into the ground (Taboon). Live, hot coal is placed on top as well and no steam is allowed to escape till the dish is cooked. The word ‘Mandi’ is a derivation of an Arab Word ‘Nada’ which means ‘Dew’ and reflects upon the dewy or moist nature of the cooked meat.
SImply put, there is no way you can make A Real Mandi Dish at home, unless you have a hole in the ground made of clay. However modern day techniques can give you just about the same taste and flavors. Using a slow cooker for example, gives great results. I use a Thermal Cooker to do the cooking and keep the dish warm till serving time. Of course, you can do the same on the stove top. Just cook on very low heat with a tight fitting lid.
Also, the method of placing a live piece of charcoal to smoke the dish. Place the red hot coal that has turned white inside the dish once cooked (in the centre inside a steel cup/tumbler containing olive oil — the coal, not touching the rice or meat). It will immediately create smoke. The pot containing rice is then covered so that the smoke fills up the pot, smoking up the rice and meat to get some of that smoky aroma that develops in ‘Taboon’ Cooking.
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