Chicken Mandi Rice Recipe - Yummy Traditional

Chicken Mandi Rice Recipe

                                               
chicken mandi recipe with step by step photos



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 consisting mainly of meat and rice with a special blend of spices and 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 which differentiates mandi from other meat dishes is that the meat is traditionally cooked in the tandoor which is special kind of oven which is usually a pit dug in the ground  and covered with clay all around its side

                                    
                                                      
chicken mandi rice recipe with step by step photos


The word Mandi comes from the Arabic word is considering 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 spread in Asia, especially in Pakistan and India where people have fond of eating this Arabic dish with salsa is a type of tomato chutney

Most of the people fry the 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 cooked half in steam and the rest of half in the electric oven 

This is my version of cooking mandi at home as in urban people can’t manage clay oven at home nor it is easy_So everything has a solution already present so I tried my level best to cook mandi like a traditional style
                             
mandi rice recipe



Mainly chicken mandi rice is a literally tasty combination of  meat and rice, you can cook this mandi with the lamb, mutton, or chicken additional I made salsa (tomato chutney) and spicy raita with mandi rice both chutney and raita enhances the taste of chicken mandi rice

Recipe notes:
  1. Chicken: using 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
  2. Rice: using long grain basmati rice is the best use in mandi chicken, not using sella rice will make your dish taste reduce
  3. 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 chicken so follow the below instruction and measurement 
  4. Tomato puree: Use tomato puree especially in this recipe instead of tomato slices or tomato paste since it helps enhances the taste of rice dishes 
  5. Roast chicken: as I mentioned above I steamed it half and half is 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 in the oven
  6. Stock: I cooked the rice with steaming water, here you can use chicken stock or even chicken cubes as well 
                            
                                                         
chicken mandi




For the best result follow my detailed step by step photo instructions and tips

For more Rice Recipes:

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how to make 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 could go inside
                     
wash-the-chicken-and-make-slits


Next, take a large-size deep bowl and pour milk with water into the bowl even chicken is sunk properly in it
Leave it aside for around an hour 
                    
soak-the-chicken


Meanwhile, collect all mandi masala on the plate
                       
collect-all-masala-onthe-plate


And dry-roast them on low flame for a mint 
                                
dry-roast-masala


And grind them to a fine powder keep aside
                                       
                       
ground-the-masala-to-a-fine-powder


Take the chicken out of the milk water and place it on the plate
                             
take-out-the-chicken-from-the-bowl

Next, mix salt and ginger garlic paste to the 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
               
soak-the-rice


Peel and cut the onion into thin slices 
                         
cut-the-onion


Pour 1-liter water into the steamer 
                      

And cover it, Let it boils on the high flame_Once the water comes to the boiling point
                   
boil-the-water


Place the marinated chicken into the steamer and cover it_Allow it to steam for around 15-20 minutes on medium-high flame
                          
steam-the-chicken


Blanch the tomatoes for 5 minutes
               
blanc-the-tomtoes


Remove the skin and put it into the blender jug_Next add green chili paste, garlic powder
                 
remove-the-skin-of-tomatoes


Then salt, chopped coriander leaves, and fresh lemon juice Blend it to a smooth paste
                      
blend-slsa-chutney


Chutney is done 
                    
chutney-is-done



Secondly Prepare spicy raita by clicking on the link, Preheat the oven at 23o C
                                   
chutneys-are-ready


Chicken has been steamed place on the plate
                  


Set aside spiced steam water
                 
SPICED-STEAMED-WATR


Apply the butter all over the steamed chicken_Put in the medium rack oven until golden brown
                                
apply-butter-over-chicken


Place a small piece of charcoal on the stovetop, Leave it to burn on low heat for 10-15 minutes

                                               
heat-the-charcoal


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
                            
preparing-masala


Next, add yogurt, dry lemon, and salt. Give it to a good stir then add soaked rice to the masala
                        
add-soaked-rice


Roast the rice with the masala, Pour the water into the rice and bring it to boil and cook, at this stage, can adjust the salt if needed
                               
pour-water-to-the-masala

Once the water dries out, place the chicken on top of the rice along with burning charcoal_Drop some oil over the burnt charcoal and cover with the lid, Allow simmering for around 2-3 minutes on a very low flame
                              
once-the-water-dry-out-place-chicken-on-top


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 wooden spoon causes mushy and broken rice
                             
simmer-the-rice


Chicken mandi rice is done_Transfer to the serving dish/plate
                           
                                                                           
chicken mandi




And serve hot with salsa and spicy raita

                           
chicken mandi





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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. 1 kg, whole chicken
  2. 2 tbsp, butter
  3. 1 pcs, fresh lemon juice
  4. 1 tbsp, ginger garlic paste
  5. 1 pcs, charcoal
For Mandi Masala:
  1. 2 tbsp, coriander seeds
  2. 1 tbsp, cumin seeds
  3. 1 tbsp, black peppercorns
  4. 1 pod, black cardamom
  5. 2-3,cloves
  6. 2-3, cinnamon sticks
  7. ½ flower, mace
  8. 3-4 pods, green cardamom
  9. 1 tsp, salt
For Rice:
  1. 3 cups, long grain rice
  2. ½ cup, ghee
  3. ½ cup, onion sliced
  4. 4-5 pcs, green chilies
  5. 2 tbsp, tomato puree
  6. 1-2 tbsp, mandi masala
  7. Salt to taste
  8. 1 pcs, dry lemon
  9. 4-5 pcs, green chilies
  10. 3 cups, of chicken stock
  11. 2 tbsp, homemade yogurt
For salsa:
  1. 3 pcs, tomatoes
  2. 1 tbsp, green chili paste
  3. 1 tsp, garlic powder
  4. Salt to taste
  5. 2 tbsp, coriander leaves
  6. 1 pcs, lemon juice
For Soaking:
  1. 150ml, milk
  2. 200ml, water
For serving:
  1. Spicy raita
  2. Salsa sauce
How to Make Chicken Mandi Rice?
  1. 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
  2. Next, take a large-size deep bowl and pour milk with water into the bowl even chicken is sunk properly in it
  3. Leave it aside for around an hour
  4. Meanwhile, collect all mandi masala on the plate and dry-roast them on low flame for a mint and grind them to a fine powder keep aside
  5. Take the chicken out of the milk water and place it on the plate
  6. Next, mix salt and ginger garlic paste to the half of the ground mandi masala powder, half reserved for later use
  7. Start applying masala all over the chicken very well from both sides
  8. Keep the marinated chicken in the fridge for 15-20 minutes
  9. Rinse the rice till all cloudy water is removed and soak it for 30 minutes
  10. Peel and cut the onion into thin slices
  11. Pour 1-liter water into the steamer and cover it
  12. Let it boil on the high flame
  13. Once the water comes to the boiling point, place the marinated chicken into the steamer and cover it
  14. Allow it to steam for around 15-20 minutes on a medium-high flame
  15. Blanch the tomatoes for 5 minutes
  16. Remove the skin and put it into the blender jug
  17. Next add green chili paste, garlic powder, salt, chopped coriander leaves, and fresh lemon juice
  18. Blend it to a smooth paste
  19. Chutney is done
  20. Prepare spicy raita by clicking on the link
  21. Preheat the oven at 23o C  
  22. Chicken has steamed place on the plate
  23. Set aside spiced steam water
  24. Apply the butter all over the chicken
  25. Put in the medium rack oven until golden brown
  26. Place a small piece of charcoal on the stovetop, Leave it to burn on a low heat for 10-15 minutes
  27. Heat the ghee in a large-size pot and sauté the onion for 2-3 minutes
  28. Add tomato puree, green chilies, rest of the remaining mandi masala powder
  29. Next, add yogurt, dry lemon, and salt
  30. Give it to a good stir then
  31. Add soaked rice to the masala
  32. Roast the rice with the masala
  33. Pour the water into the rice and bring it to boil and cook
  34. Once the water dries out, place the chicken on top of the rice along with burn charcoal
  35. Drop some oil over the burnt charcoal and cover with the lid
  36. Allow simmering for around 2-3 minutes on very low flame
  37. Remove the lid and discard the charcoal
  38. Take the out chicken of the pot and fluff the rice with the flat stainless steel rice spoon
  39. Don’t use a wooden spoon to dish out the rice as wooden spoon causes mushy and broken rice
  40. Chicken mandi rice is done
  41. Transfer to the serving dish/plate
  42. And serve hot with salsa and spicy raita
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