Kuzhimandi (or Kuzhi Mandhi) is a traditional Yemeni-origin Arabic rice dish that has become extremely popular in Kerala, especially Malabar. It’s different from biryani because it is more subtle, less oily, and usually cooked in a kuzhi (pit), which gives it a smoky flavor. Here’s how it’s generally made:
Ingredients
For rice:
Long-grain basmati rice
Ghee or oil
Whole spices (cinnamon, cloves, cardamom, bay leaf)
Onion (thinly sliced)
Garlic, ginger, and green chili (optional for extra flavor)
Chicken / Mutton (marinated)
Mandhi spice mix (special Arabic blend)
Salt
Hot water or stock
For mandhi masala (spice mix):
(Exact mix varies, but usually includes)
Cardamom
Cinnamon
Cloves
Bay leaf
Black pepper
Dry lemon (loomi)
Nutmeg
Cumin
Coriander seeds
For serving:
Tomato chutney (dakkous)
Mayonnaise or garlic sauce
Salad
Soup (optional)
Preparation Steps
1. Marinate the Meat
Clean chicken or mutton pieces.
Marinate with salt, a bit of turmeric, and mandhi spice mix.
Some add lemon juice or yogurt for extra tenderness.
Rest for 1–2 hours.
2. Prepare the Rice Base
Heat ghee/oil in a large vessel.
Sauté onion, garlic, ginger, and green chili until golden.
Add whole spices (cinnamon, cardamom, cloves, bay leaf).
Pour in measured hot water or stock. Add salt.
3. Cooking in Kuzhi (Pit) or Dum
Traditionally:
A deep pit (kuzhi) is dug.
Charcoal is placed at the bottom for heat.
A large pot with rice and spices is set inside.
Marinated meat is suspended above the rice (sometimes on a grill or hanging inside).
The pot is sealed and slow-cooked with the smoky heat.
Meat drips juices into the rice, giving an aromatic smoky flavor.
Modern method:
Cook rice in a pot with water/stock and spices.
Place marinated meat on top, cover, and cook on dum (low flame) until tender.
For smoky flavor, place a small burning charcoal in a steel bowl inside the pot, drizzle ghee over it, cover immediately for 5 minutes.