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Chicken Mandi

by Nazreen Ebthisam
written by Nazreen Ebthisam 10.8K views
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Chicken Mandi

Chicken Mandi / Arabian Mandi is a traditional dish from Hadhramaut, Yemen. This flavorful Arabic dish is also popular across the Arabian Peninsula. I prepare Mandi with rice, a blend of Arabic spices, and meat or chicken. The key technique that sets Mandi apart is cooking the meat in a tannour (clay oven), which gives it a distinct taste and texture.
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Chicken Mandi

Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )

Ingredients

  • Chicken - 1 kg (cut into 6 pieces)
  • Basmati Rice - 3 cups (soak for 1 hr)
  • Olive Oil - 2 tbsp
  • Water
  • Cardamom -2
  • Clove - 2
  • Cinnamon Stick - 2 small piece
  • Dry Lemon - 2 (loomy)
  • Chicken Stock - 1/2 cube
  • Salt - as needed

TO MARINATE:-

  • Paprika Powder - 1 tsp
  • Red Chilli Powder - 1 tsp
  • Turmeric Powder - 1/2 tsp
  • Lemon Juice - 2 tbsp
  • Ginger Garlic Paste - 2 tbsp
  • Pepper Powder - 1 tsp
  • Salt - as needed
  • Chicken Stock - 2 1/2 cubes
  • Cumin Powder - 1 tsp
  • Garam Masala Powder - 1 tsp
  • Pepper Corns - 1 tsp
  • Olive Oil - 2 tbsp

Instructions

  1. Marinate the chicken with the ingredients mentioned under "To Marinate" and keep for 2 to 4 hours.
  2. Heat oil in a deep vessel, cook the marinated chicken on low flame on both sides until done. Now remove the chicken and keep aside.
  3. Add cardamom, clove, cinnamon, dry lemon, water, chicken stock, mix and bring to a boil. Add more salt if needed. Add the rice and cook till 90 percent done.
  4. Now place the chicken on top and continue to cook, till the rice is done.
  5. To garnish, place cut tomato pieces, chilli and cook on low flame for 10 minutes.
  6. Keep live charcoal, cover with lid and keep for 10 minutes. Make sure the steam does not move out.