Mandi Daig
Mandi Daig: An Arabian delight marrying tender lamb or chicken with aromatic basmati rice, slow-cooked to perfection. Immerse yourself in the rich tradition of the Arabian Peninsula with this grand feast, a celebration on every plate.
Introducing Mandi Daig—a culinary masterpiece from the heart of the Arabian Peninsula. This grand feast slow-cooked in the traditional Daig pot, combines fragrant basmati rice, tender lamb or chicken, and Middle Eastern spices for a sumptuous experience that embodies Arabian hospitality.
| Rice (kg) | Servings Range | Price |
| 5 | 16 To 20 | 8000 |
| 6 | 20 To 24 | 9600 |
| 7 | 24 To 30 | 11200 |
| 8 | 30 To 38 | 12800 |
| 10 | 38 To 44 | 16000 |
| 12 | 44 To 50 | 19200 |
The secret to an authentic Mandi Daig lies in its ingredients, each selected for its quality and flavor:
- Meat: Choose between lamb or chicken, known for its rich flavor and tender texture.
- Rice: Basmati or another long-grain variety, prized for its aromatic qualities.
- Basmati rice
- Meat (lamb, chicken, goat or camel)
- Hawaij spice mix (a blend of cumin, coriander, cardamom, cloves, black pepper, turmeric, saffron and salt)
- Ghee or oil
- Onion
- Tomato
- Bay leaves
- Cinnamon sticks
- Cloves
- Cardamom pods
- Spices: Saffron, cardamom, cloves, and cinnamon are essential for authentic flavor.
- Dry limes (optional)
- Garnishes: Raisins and almonds add sweetness and texture, while fried onions lend a savory crunch.
- Green chilies (optional)
| Flavor Component | Description |
| Taste | Savory and aromatic, with a hint of sweetness |
| Spice Level | Mild to Medium |
| Key Spices | Cinnamon, cardamom, cloves, bay leaves, cumin |
| Main Spices | Cumin, coriander, cardamom, cinnamon, cloves |
| Aromatics | Garlic, ginger, onion |
| Other Ingredients | Basmati rice, meat (usually lamb or chicken) |
| Overall Impression | Fragrant and flavorful, with a subtle spiciness |
Punjab
- Mandi Daig in Punjab is characterized by rich and spicy flavors.
- The use of various spices, including red and green chilies, ginger, and garlic, is prominent.
- Meat, particularly mutton and chicken, is commonly used in Punjab’s Mandi Daig.
- The dish may include a variety of local vegetables and lentils.
Sindh
- Sindh’s Mandi Daig often features a blend of traditional Sindhi spices.
- Seafood, such as fish and prawns, might be incorporated into the dish.
- Tamarind and other tangy elements are commonly used for a unique flavor profile.
- Local variations may include the use of Sindhi basar (onion) masala.
Balochistan
- Mandi Daig in Balochistan showcases the region’s love for rich and robust flavors.
- Lamb and beef are popular meat choices, reflecting the pastoral lifestyle.
- The use of dried fruits like dates and apricots can add a sweet undertone.
- Spices like cumin, coriander, and cardamom are staples in Balochi Mandi Daig.
Khyber Pakhtunkhwa
- The Mandi Daig in KP is known for its bold and aromatic spices.
- Pashtun influences bring a preference for robust meat choices, such as beef and lamb.
- The use of yogurt-based marinades and sauces is common.
- Local herbs like dried fenugreek (kasuri methi) may be used to enhance the flavor.
Karachi (Urban Sindh)
- In urban Karachi, Mandi Daig often undergoes a fusion of flavors reflecting the cosmopolitan nature of the city.
- Seafood options like prawns and fish might be more readily available and incorporated into the dish.
- The influence of international culinary trends and diverse migrant communities in Karachi can lead to creative adaptations and modern twists on traditional Mandi Daig recipes
We believe in transparency, providing detailed nutritional facts for our Chicken Kabuli Pulao Daig. From calorie content to protein and carbohydrate details, we ensure you can make informed choices for your guests.
| Calories | 161 kcal |
| Protein | 8.2 g |
| Fat | 3.7 g |
| Carbohydrates | 22 g |
| Sodium | 109 mg |
Distinctive Spice Blend
Mandi features a unique mix of cinnamon, cardamom, cloves, and black lime for a signature flavor.
Tender Slow-cooked Chicken
The meat is slow-cooked in a flavorful broth, resulting in a melt-in-your-mouth texture.
Layered Cooking Technique
Partially cooked rice is layered over the meat, allowing it to absorb rich flavors during baking.
Cultural Heritage
Rooted in Middle Eastern traditions, Mandi reflects a cultural connection through its preparation and serving style.
Garnishes for Appeal
Fresh coriander and nuts add visual and textural appeal, enhancing the overall dining experience.
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Mandi’s unique taste and texture are achieved through specialized cooking methods:
- Marination: The meat is marinated with yogurt and spices, infusing it with flavor and tenderness.
- Slow Cooking: The marinated meat is placed in the Daig, slow-cooked to perfection, ensuring it falls off the bone.
- Smoking: A traditional technique that involves placing hot charcoal among the rice, imparting a distinctive smoky aroma.
- Steaming: The rice is gently steamed over the meat, absorbing its flavors and the essence of the spices.
Mandi Daig is traditionally served on a large platter, making it a communal dining experience. Accompany it with tomato sauce for tanginess, cucumber yogurt salad for a refreshing contrast, and lemon wedges to brighten the flavors. Fried onions sprinkled on top add a delightful crunch.
While Mandi Daig is a feast for the senses, it’s also rich in nutrients. The meat provides a high source of protein, while the rice offers carbohydrates and dietary fiber. The use of spices not only enhances flavor but also offers various health benefits, including anti-inflammatory properties.
Conclusion
Mandi Daig is more than a meal; it’s a celebration of Arabian culinary artistry. It brings people together, offering a taste of the rich cultural heritage of the Arabian Peninsula. Whether you’re an experienced chef or a culinary enthusiast, preparing Mandi Daig is a journey worth taking, promising a dining experience that’s as rewarding as it is delicious.
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