Mandi arrived in Hyderabad from the Arabian Peninsula and became a weekend institution across Telangana and Andhra Pradesh. Unlike dum biryani, which layers masala and rice under dough, mandi steams long-grain basmati in a spiced meat broth scented with whole cardamom, cloves, bay leaf, black lime and saffron while the meat roasts separately until tender. At Bawarchi Biryanis on West Flagler Street, we serve mandi every Friday, Saturday and Sunday in Small platters (feeds 2 to 3 guests) and Large platters (feeds 4 to 6 guests), complete with roasted nuts, fried onions, mandi tomato-garlic chutney, raita and mirchi ka salan.