Mandi (Arabic: مندي) is a traditional dish that originated from the Hadhramaut region in Yemen.[2] It consists mainly of meat and rice with a blend of spices, and is cooked in a pit. It is ed in most areas of the Arabian Peninsula and also found in Egypt, the Levant, Turkey, Kerala Southeast Asia.

I am confused about the different types of Mandi.
Can someone explain the difference between Mandi, Madfoon, Mazby, Makboos
Mandi = Slowly cooked chicken/lamb

Mathby = Slowly grilled chicken/lamb

Madfoon = Painfully slow
Mandi - the meat (chicken/lamb) is marinated and then cooked in a clay oven. The meat is really juicy. Served with rice with spices and a spicy tomato sauce called Zhoug.

Madbi/Mazbi - the meat (chicken/lamb) is marinated and then grilled on charcoal/stone. Very crispy and smokey. Served with rice and spices and Zhoug.

Madfoon - the meat (chicken/lamb) is marinated and then pressure-cooked (for 3-4 hours) in a clay oven (not too sure about the type of oven). The meat is tender. Served with rice and spices and Zhoug.

Machboos/Makboos - this dish has dozens of varieties (Saudi, Yemeni, Kuwaiti, Jordanian, Palestinian, and a lot more) The meat in this dish is normally simmered, and the rice is cooked with many spices and tastes significantly different than the rice of Mandi/Mazbi/Madfoon. Usually served with a tomato sauce called Daqoos (similar to Zhoug).