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Recipe

Arabian Chicken Mandi Recipe

The origins of chicken mandi lie in Yemen, the Hadhramautregion. 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, aromaticrice.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 6

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