Kuzhimanthi (Kuzhi Mandi) the Arabic Style food now available in Kerala
The word mandi itself comes from the Arabic word nada, meaning dew. “Mandi refers to the dewy texture of the meat. “It’s moist and falls off the bone. The meat is cooked to a point where its skin is neither too crusty nor too hard. No oil is used in cooking the Kuzhimanthi. It’s slow-cooked for over two hours in a hole in the ground or kuzhy as we call it in Malayalam. The meat, which is either chicken or lamb, is always fresh. This biriyani isn’t dum, which means it isn’t sealed but covered loosely.” Whole chickens are kept on an iron grill, which is then placed on top of a chembu or a big vessel of rice. “The rice used in the Kuzhimanthi is basmati,”. “The juices of the meat trickle down into the rice so it has that flavour.”
Size: 6240px × 4160px
Location: Kerala
Photo credit: © Manoj Attingal / Alamy / Afripics
License: Royalty Free
Model Released: No
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