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Chicken
Mandi | Mandi Rice || How to Make Chicken Mandi with step-by-step photos
Chicken Mandi is a traditional dish that originated in Yemen
and is extremely popular among all the Arab
countries It consists mainly of meat and rice with a special blend of spices and is even considered a staple dish in many regions
The word "mandi" comes from the Arabic word
"nada",
meaning "dew", and reflects the moist 'dewy' texture
of the meat_The main technique that differentiates mandi from other
meat dishes is that the meat is traditionally cooked in the tandoor which is a special kind of oven which is usually a pit dug in the ground and covered with clay all around its side
The word Mandi comes from the Arabic word and is considered the main dish served during special events such as
Eid, weddings, and feasts in Yemen and the south of the Saudia Arab. Gradually it went up and spread in Asia, especially in
Pakistan and India where people are fond of eating this Arabic dish with salsa
is a type of tomato chutney
Most people fry chicken mandi like
chargah or breasts but here I didn’t fry chicken at all since I haven’t any kind
of clay oven so I got the solution out and cooked half in steam and the rest of
half in the electric oven
This is my version of cooking mandi at home as urban people can’t manage clay oven at home nor is it easy everything has a solution already present so I tried my
level best to cook mandi like a traditional style
Mainly chicken mandi rice is a literally tasty combination
of meat and rice, you can cook this mandi with lamb, mutton, or chicken Additionally I made salsa (tomato chutney) and spicy raita with mandi
rice both chutney and raita to enhance the taste of chicken mandi rice
Recipe notes:
- Chicken:
Use
whole chicken or in four pieces depending on your choice but one step is very
important is that soaking the chicken in the milk helps to make the chicken
juicy and tender
- Rice: Using grain basmati rice is the best use in mandi chicken, not using sella rice will make your dish taste reduce
- Masala:
Mandi
masala is a specialty of this dish which makes it different from other chicken
dishes, Less or more quantity of masala will spoil the taste of the chicken so
follow the below instructions and measurement
- Tomato
puree: Use tomato puree especially in this recipe instead of
tomato slices or tomato paste since it helps enhance the taste of rice
dishes
- Roast
chicken: As I mentioned above I steamed it half and half in the
oven but if you have a good quality oven then you can roast the chicken without the passing of steam-but one thing keep remembering to apply butter all over the
chicken before putting it in the oven
- Stock: I cooked the rice with steaming water, here you can use chicken stock or even chicken cubes as well
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For the best result follow my detailed step-by-step photo instructions and tips
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To begin making the chicken mandi firstly clean
and rinse the chicken thoroughly under the running water and make deep slits all over the chicken so that spices could go inside
Next, take a large-sized deep bowl and pour milk
with water into the bowl Even chicken is sunk properly in it
Leave it aside for around an hour
Meanwhile, collect all mandi masala on the plate
And
dry-roast them on low flame for a mint
Grind them to a fine powder and keep them aside
Take the chicken out of the milk water and place it on the plate
Next, mix salt and ginger garlic paste with half of the ground mandi masala powder, half reserved for later use. Start applying masala
All over the chicken very well From both sides_Keep the marinated chicken in the fridge for
15-20 minutes
Rinse the rice under the running water till cloudy water is removed and soak it for 30 minutes
Peel and cut the onion into thin slices
Pour 1 liter water into the steamer
And cover it, Let it boil on the high flame_Once the water comes to the boiling point
Place the
marinated chicken into the steamer and cover it_Allow it to steam for around 15-20 minutes on medium-high flame
Blanch the tomatoes for 5 minutes
Remove the skin and put it into the blender jug_Next add green chili paste, garlic
powder
Then salt, chopped coriander leaves, and fresh lemon juice Blend it into a smooth paste
Chutney is done
Secondly,
Chicken has been steamed and placed on the plate
Set aside spiced steam water
Apply the butter all over the steamed chicken_Put in the medium rack oven until golden brown
Place a small piece of charcoal on the stovetop,
Leave it to burn
on low heat for 10-15 minutes
Heat the ghee in a large-size pot and sauté the
onion for 2-3 minutes, Add tomato puree, green chilies, rest of the remaining mandi masala powder
Next, add yogurt, dry lemon, and salt. Give it a good stir then add soaked rice to the masala
Roast the rice with the masala, Pour the water into the rice bring it to a boil, and cook, At this stage, adjust the salt if needed
Once the water dries out, place the chicken on top of the rice along with the burning charcoal_
Remove the lid and discard the charcoal_Take the out chicken of the pot and fluff the
rice with the flat stainless steel rice spoon
Don’t use a wooden spoon to dish out the rice as a wooden spoon causes mushy and broken rice
Chicken mandi rice is done_
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Serve hot with salsa and spicy raita
Chicken Mandi Rice 
Author: Sana Rasheed
Preparation Time: 25 minS
Cooking time: 40 mins
Total time: an hour 5 mins
Servings: 4
Recipe Category: Non-veg
Cuisine: Arabic
Calories per serving: 300 kcal
Preparation Time: 25 minS
Cooking time: 40 mins
Total time: an hour 5 mins
Servings: 4
Recipe Category: Non-veg
Cuisine: Arabic
Calories per serving: 300 kcal
Chicken
Mandi Rice is a traditional dish that originated in Yemen and is extremely popular among all the Arab
countries consisting mainly of meat and rice
Ingredients:
- 1 kg, whole chicken
- 2 tbsp, butter
- 1 pcs, fresh lemon juice
- 1 tbsp, ginger
garlic paste
- 1 pcs, charcoal
For Mandi Masala:
- 2 tbsp, coriander seeds
- 1 tbsp, cumin seeds
- 1 tbsp, black peppercorns
- 1 pod, black cardamom
- 2-3, cloves
- 2-3, cinnamon sticks
- ½ flower, mace
- 3-4 pods, green cardamom
- 1 tsp, salt
For Rice:
- 3 cups, long-grain rice
- ½ cup, of ghee
- ½ cup, onion sliced
- 4-5 pcs, green chilies
- 2 tbsp, tomato puree
- 1-2 tbsp, mandi masala
- Salt to taste
- 1 pcs, dry lemon
- 4-5 pcs, green chilies
- 3 cups, of chicken stock
- 2 tbsp, homemade yogurt
For salsa:
- 3 pcs, tomatoes
- 1 tbsp, green chili paste
- 1 tsp, garlic powder
- Salt to taste
- 2 tbsp, coriander leaves
- 1 pcs, lemon juice
For Soaking:
- 150ml, milk
- 200ml, water
For serving:
- Spicy raita
- Salsa sauce
How to Make Chicken Mandi Rice?
- To begin making the chicken mandi firstly clean and rinse the chicken thoroughly under the running water and make deep slits all over the chicken so that spices can go inside
- Next, take a large-sized deep bowl and pour milk with water into the bowl Even chicken is sunk properly in it
- Leave it aside for around an hour
- Meanwhile, collect all mandi masala on the plate dry-roast them on low flame for a mint, and grind them to a fine powder Keep aside
- Take the chicken out of the milk water and place it on the plate
- Next, mix salt and ginger garlic paste to half of the ground mandi masala powder, half reserved for later use
- Start applying masala all over the chicken very well from both sides
- Keep the marinated chicken in the fridge for 15-20 minutes
- Rinse the rice till all cloudy water is removed and soak it for 30 minutes
- Peel and cut the onion into thin slices
- Pour 1 liter water into the steamer and cover it
- Let it boil on the high flame
- Once the water comes to the boiling point, place the marinated chicken into the steamer and cover it
- Allow it to steam for around 15-20 minutes on a medium-high flame
- Blanch the tomatoes for 5 minutes
- Remove the skin and put it into the blender jug
- Next add green chili paste, garlic powder, salt, chopped coriander leaves, and fresh lemon juice
- Blend it into a smooth paste
- Chutney is done
- Prepare spicy raita by clicking on the link
- Preheat the oven to 23o C
- Chicken has been steamed and placed on the plate
- Set aside spiced steam water
- Apply the butter all over the chicken
- Put in the medium rack oven until golden brown
- Place a small piece of charcoal on the stovetop, Leave it to burn on low heat for 10-15 minutes
- Heat the ghee in a large-size pot and sauté the onion for 2-3 minutes
- Add tomato puree, green chilies, rest of the remaining mandi masala powder
- Next, add yogurt, dry lemon, and salt
- Give it a good stir then
- Add soaked rice to the masala
- Roast the rice with the masala
- Pour the water into the rice bring it to a boil and cook
- Once the water dries out, place the chicken on top of the rice along with burned charcoal
- Drop some oil over the burnt charcoal and cover it with the lid
- Allow simmering for around 2-3 minutes on a very low flame
- Remove the lid and discard the charcoal
- Take the out chicken of the pot and fluff the rice with the flat stainless steel rice spoon
- Don’t use a wooden spoon to dish out the rice as a wooden spoon causes mushy and broken rice
- Chicken mandi rice is done
- Transfer to the serving dish/plate
- Serve hot with salsa and spicy raita
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without permission- Thank you!
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