Arabic Laham Mandi Recipe | Dawat | Abida Baloch | Arabic Food

Arabic Laham Mandi is the perfect way to combine well seasoned rice and perfectly marinated meat. Try this Arabic-style dish at home!

Watch this Masala TV video to Learn how to make Arabic Laham Mandi and Chatpati Lobia Chaat Recipes. This show of Dawat with Chef Abida Baloch aired on 28 September 2020.




For Mandi Masala Ingredients:

  • Coriander seeds roasted 1tbsp
  • Cumin roasted 1tbsp
  • Black pepper 1tsp
  • Star Anise 1
  • Green cardamoms 2
  • Cinnamon 2 pieces
  • Black cardamoms 2
  • Fennel seeds 1tsp

For Chicken Mandi:

  • Mutton 500gm
  • Mandi Masala as required
  • Salt as required
  • Vinegar 2 tbsp
  • Red chili powder 1 tbsp
  • Ginger garlic paste 1 tbsp
  • Crushed red chili 1 tbsp
  • Lemon juice 2 tbsp
  • Oil 1/4 cup

For Mandi Rice:

  • Soaked Rice 500 gm
  • Turmeric powder 1tsp
  • Oil 1/4 cup
  • Onions sliced 2
  • Ginger garlic paste 1 tbsp
  • Green chilies 3
  • Salt to taste
  • Cumin 1 tbsp
  • Cinnamon stick 1 small piece
  • Cardamoms 2
  • Cloves 4
  • Bay leaves 2

For The Mandi Chutney:

  • Chopped garlic 1tbsp
  • Chopped green chilies 4-5
  • Onion 1
  • Tomato 1
  • Salt to taste
  • Fresh coriander 2 tbsp


For the mandi spice mix: Grind to a smooth powder. Remove in a bowl and Mix well and set aside.

For the chicken mandi: Marinate mutton with all spices of mandi spice, roasted mandi masala and oil for 30 minutes. Heat oil in a non-stick saucepan and fry the mutton high heat for 5 minutes until all juices are sealed. Reduce the flame, add hot water, place the lid and cook until mutton is fully done. Reserve the stock.

To cook mandi rice: Wash 2 cups of basmati rice thoroughly. Add 1 teaspoon turmeric powder to the washed rice and soak in water for 1 hour. Turmeric is added to give a golden color to the rice grain. Discard the turmeric water gently from the rice. Then heat oil in a large saucepan and add cumin, 1 small piece of cinnamon stick, cardamom, cloves, and bay leaves. Then add 1 medium onion sliced and fry till soft. Now add green chilies, 2 tablespoon mandi spice mix, ginger garlic and 1 teaspoon salt, Stir well for 3 minutes on high heat. Then add stock and soaked rice. Stir gently, cover, and cook until the rice is well cooked and all water has dried. Once the rice is cooked, place mandi on the rice in the same saucepan. Place a small bowl with hot burning charcoal. Pour 1 teaspoon clarified butter over the coal and place the lid tightly. Fumigate the mandi rice and chicken for 15 to 20 minutes. Now place the mandi rice on a large serving dish, garnish with fried onion, fried green chilies. Place mutton pieces on the rice and serve hot
For The Chutney: Roughly grind together chopped garlic, chopped green chilies, onion, and tomato. It should not be a smooth paste but leave it slightly chunky. Grind in the ‘pulse’ mode. Remove in a bowl and add salt and chopped fresh coriander.


  • Kidney beans (boiled) 2 cups
  • Tomatoes (diced) 2
  • Onions (diced) 2
  • Cucumber (diced) 1
  • Green chilies (finely chopped) 3
  • Coriander leaves (finely chopped) 1/4 cup
  • Chaat masala powder 2 tsp
  • Lemon juice 1
  • Salt to taste
  • Boiled potato (diced) 1/2 cup
  • Roasted peanuts 1/4 cup


In a bowl, add all the ingredients. Adjust the salt and chaat masala to suit your taste and serve.

Arabic Laham Mandi Recipe in Urdu and English

At Masala TV you can check complete Arabic Laham Mandi Recipe in Urdu and English. This is one of the best recipes by chef Abida Baloch at Masala TV show Dawat. Check out the other best recipes of chefs Abida Baloch.

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One comment

  1. Evangelista says:

    I like it

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