If you’ve ever sat down to a steaming platter of masterfully spiced rice topped with roasted, falling-off-the-bone chicken and thought to yourself, “This is next level,“, chances are good that you were indulging in chicken mandi—one of the most beloved foods of the Arabian Peninsula.
Whether you enjoy it at your usual Middle Eastern eatery or are learning about this treasure for the very first time, this mandi recipe is well worth your attention.
Believe me, it’s easier than you’d ever think, and I’m here to walk you through each step along the way from chicken mandi ingredients to that final, tasty bite.
What Is Chicken Mandi?
The origins of chicken mandi lie in Yemen, the Hadhramaut region. Mandi was first prepared in a tandoor-like underground clay oven, and that is what rendered it so smoky, fall-off-the-bone meat and light, aromatic rice. It’s biryani, Yemen-style—but smaller and smokier.
Popularity Throughout the Arabian Peninsula
Arabic mandi is a popular dish throughout the UAE, Saudi Arabia, Oman, and Qatar now. It’s served on festive tables, restaurant menus, and street food stalls as well.
And while lamb mandi is also a favorite, the chicken mandi rice version is an easier, faster option for home cooks.
Chicken Mandi Key Ingredients
The taste of a great mandi rice recipe is in its spices and how it’s cooked. Let’s dissect it.
For the Chicken Marinade
· Spices – Turmeric, Cumin, Coriander, and More
Earthly, warm spices are blended to give mandi its distinctive flavor. Most spice blends feature:
- Turmeric
- Cumin
- Coriander
- Paprika
- Black pepper
- Cinnamon or cloves (optional to add yet another warmth)
· Yogurt, Lemon Juice, and Garlic
These add tenderness to the chicken and depthful, creamy, tangy flavor. Let the chicken soak it up!
For the Rice
· Long-Grain Basmati Rice
Fluffy, separate grains are crucial. Soak and rinse prior to cooking for the best results.
· Whole Spices for Aroma
Add:
- Cardamom pods
- Bay leaves
- Cinnamon sticks
- Cloves
- Black peppercorns
These are put directly into the rice pot and every bite tastes more delicious.
· Chicken Stock or Broth
The broth and spices seep into the rice and give you restaurant-style flavor at home.
For the Mandi Spice Mix (Hawaij)
· Classic Yemeni Blend
This proprietary mix of spices, referred to as hawaij, is responsible for the authentic arabic mandi taste. It usually includes:
- Coriander
- Black pepper
- Cumin
- Cardamom
- Cinnamon
· Homemade or Store-Bought
Prepare your own hawaij or buy pre-made mandi spice mix from Middle Eastern markets. Either way, it’s indispensable.
How to Prepare Chicken Mandi at Home: Step-by-Step Cooking Process
You don’t need a pit oven to make delicious chicken mandi rice. Let’s go step-by-step and make this mandi recipe super doable.
· Marinating the Chicken
Mix your spices, yogurt, lemon juice, and crushed garlic. Rub it generously over the chicken (bone-in pieces work best for flavor) and let it marinate for at least 1 hour, or overnight if possible.
· Cooking or Roasting the Chicken
You can:
- Oven-roast at 200°C (around 400°F) until crispy and cooked, OR
- Pan-sear and finish in oven for extra crispiness
Leave to cool after cooking.
· Cooking the Rice with Spices
Heat oil or ghee in a pan. Add your whole spices, then sauté onions until golden brown. Add soaked rice and pour chicken broth or stock. Cover and simmer on low until the rice is fluffy and aromatic.
· Layering and Last Steam (Dum)
Place cooked chicken above the rice, cover with a tight lid or foil, and steam (dum) 15-20 minutes on low. This allows the rice to imbibe all that glorious chicken flavor.
Optional Step – Coal Smoke for Authentic Flavor
· Dhungar Method for Smoky Aroma
Light a small clump of charcoal until it is red hot, place it in a small portion of foil cup inside the chicken and rice container. Place a drop of ghee on the coal and cover instantly with a lid. Allow it to sit for 5–10 minutes to achieve that real smoky mandi flavor.
Serving Tips
· Tomato Chutney or Spicy Mandi Sauce
Make a quick tomato-garlic chutney with chilies and lemon juice to go with that zesty mandi sidekick.
· Sliced Onions and Lemon Wedges
Simple-to-prepare garnishes that add freshness in every bite.
Best Times to Serve Mandi
Chicken mandi is particularly best on:
- Eid celebrations
- Family dinner evenings
- Weekend gatherings
- Or even a weeknight splurge when you feel like something new
Perfect Chicken Mandi Tips
- Soak the rice beforehand.
- Include ghee or butter to make it rich and creamy.
- Don’t skip dum steaming—it’s what binds it all together!
Spice Level Adjusted to Your Preference
Not everybody is a spice lover. Start mild and include green chilies or chili powder if you want to have a bit of extra heat.
Arabian Chicken Mandi Recipe
Ingredients
For the Chicken Marinade:
- 1 pcs whole chicken (cut into halves or quarters)
- 3 tbsp plain yogurt
- 1 tbsp lemon juice
- 1 tbsp ginger garlic paste
- 1 tsp turmeric powder
- 1½ tsp cumin powder
- 1½ tsp coriander powder
- 1 tsp cinnamon powder
- 1 tsp paprika
- Salt and pepper to taste
For Mandi Rice:
- 2 cups basmati rice (washed & soaked 30 mins)
- 1 pcs large onion (sliced)
- 2 pcs tomatoes chopped
- 3 cloves garlic minced
- 1 tbsp cinnamon stick
- 3-4 pcs whole cloves
- 2 pcs cardamom pods
- 1 pcs bay leaf
- 1 tsp turmeric
- 1 tsp cumin
- ½ tsp black pepper
- Salt to taste
- 4 cups chicken broth or water
- 2 tbsp ghee or oil
Optional for Smoky Flavor:
- 1 pcs Hot Charcoal
- 1 tsp Ghee
Instructions
1. Marinate the Chicken:
- Mix marinade ingredients in a bowl.
- Massage well on pieces of chicken.
- Marinate for at least 1 hour (best overnight).
2. Bake the Chicken:
- Pre-heat oven to 200°C (390°F).
- Bake chicken on baking sheet for 35–40 minutes, half way through flip, until golden brown and cooked.
- Crisp the skin in the end by broiling for 3–5 minutes.
3. Make the Mandi Rice:
- Heat oil or ghee in large pot.
- Sauté the onion until golden brown, then sauté garlic, tomatoes, and whole spices.
- Add turmeric, cumin, pepper, and salt.
- Stir in wet rice and cook 2–3 minutes.
- Add hot chicken broth or water.
- Boil, reduce heat, cover, and simmer 15–20 minutes, or until rice is fluffy and tender.
4. Add the Smoky Flavor (Optional):
- Scorch some charcoal to a red-hot point.
- Add it in a small bowl or a foil cup to the cooked rice pan.
- Sprinkle 1 tsp ghee on top of it and cover the pot instantly.
- Let it steam the rice for 5 minutes and then open the lid.
5. Assemble & Serve:
- Fluff rice and arrange on a large platter.
- Sprinkle with shredded pieces of roast chicken.
- Garnish with fried nuts, raisins, or parsley chopped (optional).
Notes
Tips:
- Add mandi spice mix (if available) for the authentic flavor.
- Serve with: Tomato chutney or garlic yogurt dip.
- For extra aroma: In an emergency, add saffron or rose water to the rice.
Perfect For:
- Family night dinner
- Parties
- Eid & festive celebrations
Flavourful, Aromatic, and Comforting!
Whether you’re a new convert to Middle Eastern food or a seasoned pro at mandi, this chicken mandi recipe is one that will always come out on top.
It’s a stunning blend of spice, perfume, and heritage which is remarkably easy to reproduce at home. From the juicy chicken to the fragrant mandi rice, every bite is comfort food with global seasoning.
And you’ll be surprised at how many folks will ask for your mandy rice recipe after that first bite! So, are you having a taste of the Arabian Peninsula in your kitchen tonight?
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