Name: Chicken Mandi Rice
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Arabic
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

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 in 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 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 sides

chicken mandi rice recipe with step by step photos

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 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 didn’t have 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 a clay oven at home,e nor is it easy. Everything has a solution already present, so I tried my level best to cook mandi in a traditional style.

Primarily, chicken mandi rice is a delicious 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.e

Recipe notes:

Chicken:

You can use a whole chicken or cut it into four pieces, depending on your preference. Soaking the chicken in milk is essential as it helps make the chicken juicy and tender.

Rice:

For making mandi chicken, basmati rice is the best choice. Avoid using sella rice, as it will diminish the flavor of the dish.

Masala:

Mandi masala is a signature element of this dish, setting it apart from other chicken recipes. Using either too little or too much masala can spoil the flavor, so be sure to follow the instructions and measurements carefully.

Tomato Puree:

Use tomato puree in this recipe instead of tomato slices or tomato paste, as it enhances the flavor of rice dishes.

Roasting Chicken:

As mentioned earlier, I steamed the chicken halfway and then finished it in the oven. If you have a high-quality oven, you can roast the chicken directly without steaming. Make sure to apply butter all over the chicken before placing it in the oven.

Stock:

I cooked the rice with steaming water, but you can also use chicken stock or chicken cubes for added flavor.

For the best results, follow my detailed step-by-step photo instructions and tips.

For more Rice Recipes:

Kabuli Pulao

Fish biryani

Chicken biryani

Mughlai Mutton Pulao

Zafrani mutton biryani

Beef biryani

Beef yakhni pulao

Sindhi beef biryani

If you have tried this Mandi Rice recipe, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

To begin making the chicken mandi, firstly clean and rinse the chicken thoroughly under running water, and make deep slits all over the chicken so that spices can go inside

Next, take a large deep bowl and pour milk with water into the bowl. Even chickens should be sunk properly in it.

Leave it aside for around an hour.

Meanwhile, collect all mandi masala on the plate.

And dry-roast them on a low flame for a minute.

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 is very well.l From both sides_Keep the marinated chicken in the fridge for 15-20 minutes

Rinse the rice under the running water till the cloudy water is removed, and soak it for 30 minutes.

Peel and cut the onion into thin slices

Pour 1 liter of 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.e

Chutney is done

Secondly, 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 spicedsteamingm water.

Apply the butter all over the steamed chicken. Put it 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 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 the 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_Drop some oil over the burnt charcoal and cover with the lid. Allow to simmer for around 2-3 minutes on a very low flame.