It is consumed in most areas of the Arabian Peninsula and also found in Egypt, Hyderabad Deccan (where many people of Yemeni descent live), the Levant, Turkey, Kerala and Southeast Asia.

[3] Mandi was usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices called hawaij.

Mandi has transcended its Yemeni roots and is now popular in many parts of the Arabian Peninsula, including Saudi Arabia, the UAE, and Egypt.

Each region often incorporates local spices and cooking methods, leading to unique interpretations of the dish.

Salatah, a fresh vegetable salad, is also commonly served alongside mandi, providing a contrast to the flavors of the meat and rice.