<P> Kabsa (Arabic: كبسة ‎ ‎ kabsah) is a family of mixed rice dishes that originates from Saudi Arabia, where it is commonly regarded as a national dish . The traditional Saudi Arabian dish is made with rice and meat . Though kabsa is believed to be indigenous to Saudi Arabia, it is often served in countries such as Qatar, Oman, the United Arab Emirates, Bahrain, Iraq and Kuwait . The dish is also popularly known as makbūs (Arabic: مكبوس ‎ ‎) in most Arab states of the Persian Gulf, but is served in the same way . </P> <P> These dishes are usually made with rice (usually long - grain, such as basmati), meat, vegetables, and a mixture of spices . There are many kinds of kabsa and each kind has a uniqueness about it . Pre-mixed kabsa spices are now available under several brand names . These reduce preparation time, but may have a flavor distinct from traditional kabsa . The spices used in kabsa are largely responsible for its taste; these are generally black pepper, cloves, cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg . The main ingredient that accompanies the spices is the meat . The meats used are usually chicken, goat, lamb, camel, beef, fish and shrimp . In chicken machbūs, a whole chicken is used . The spices, rice and meat may be augmented with almonds, pine nuts, peanuts, onions and sultanas . The dish can be garnished with ḥashū (Arabic: حشو ‎ ‎) and served hot with daqqūs (Arabic: دقّوس ‎ ‎), which is a home - made Arabic tomato sauce . </P> <P> Meat for kabsa can be cooked in various ways . A popular way of preparing meat is called mandi . This is an ancient technique that originates in Yemen, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks . Another way of preparing and serving meat for kabsa is mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers . A third technique, madghūt, involves cooking the meat in a pressure cooker . </P>

What is the difference between mandi and kabsa
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