Mandi was usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices called hawaij. The main technique that differentiates mandi from other meat dishes is that the meat is cooked in the tannour.
One of the most beloved chicken and rice dishes - the classic Yemeni Chicken Mandi. What is not to love? Perfectly spiced succulent chicken, layered on top of glistening yellow rice and garnished with fried onions, almonds and raisins. You will nail it with this perfect recipe.
The recipe had limited yet the perfect amount of ingredients, and was so easy to follow! My family loved the dish, they all called it restaurant quality and the next time we want to have mandi, for sure it is going to be your recipe than a take-away!! Thank you soo much!”
Chicken Mandi is a popular authentic Yemeni dish that consists 3 components: chicken (or any other meat), a Yemeni spice mix called "Hawaij", and rice. Sounds like a simple dish, right? Wrong! Because the authenticity is all in the cooking method! Mandi is traditionally slow cooked in an underground "oven", called a Taboon. It is basically like a big hole with lots of coal inside, and the chicken and rice are cooked inside, with the chicken on a rack on top of the rice so all the juices can drip into the pot.
Because it slow cooks on coals, it inherits a delicious smoky flavour. And because it takes a while to make it, it is usually only served at special occasions and celebrations.
Ingredients for Chicken Mandi Rice
Steps for Chicken Mandi Rice
Chicken Mandi Rice
Ingredients
2 tablespoon Coriander Seeds
1 teaspoon Pepper Corns
1 tablespoon Cumin
15 to 20 Cloves
12 to 15 Green Cardamoms
1 Lemon
1 teaspoon Salt
1 teaspoon Ginger-Garlic Paste
1 teaspoon Chilli Powder
1/4th teaspoon Turmeric Powder
1 pinch of Orange Food Colour
2 teaspoon Oil
2 teaspoon Lemon Juice
1 tablespoon Mandi Masala
2 teaspoons Saffron Water
750 gms Chicken (leg pieces of big size)
2 big Tomatoes
3 to 4 Garlic Cloves
Fresh Coriander
1 Green Chilli
1/4th teaspoon Salt
1 tablespoon Lemon Juice
2 to 3 tablespoon Oil
2 tablespoon Oil
1 tablespoon Clarified Butter
2 Bay Leaves
2 piece Cinnamon
1 Black Cardamom
2 teaspoon Garlic
1 big Onion
3 Green Chillies
1 Dried Lemon
1/4th teaspoon Turmeric Powder
1 teaspoon Chilli Flakes
1 tablespoon Mandi Masala
1 tablespoon Water
Remaining Saffron Water
3 ½ cup of Water
1 ½ teaspoon Salt
1 tablespoon Lemon Juice
2 cups Basmati Rice
Fried Onions
Fresh Coriander
Slices of Lemon
Steps
Take 1 lemon peel it. Take 2 pinch saffron and soak it into half cup hot water and keep aside for 30 minutes.
Soak 2 cups of basmati rice in water for 30 minutes.
Heat a pan dry roast the lemon peels on low flame for 5 minutes till it changes its color.
Then add 2 tbsp coriander seeds,1 tsp pepper corns, 1 tbsp cumin, 15-20 cloves, 12-15 Green cardamom and dry them with the lemon peels for 2-3 minutes on low flame.
When done off the flame and remove it in a bowl to cool down, then grind them into a fine powder and keep aside for further use.
Your Mandi Masala is ready.
Lets marinate the chicken, take 1 tsp salt, 1 tsp ginger Garlic paste, 1 tsp chili powder, 1/4th tsp turmeric powder, 1 pinch of orange food color, 2 tsp oil, 2 tsp lemon juice, 1 tbsp mandi masala, 2 tsp saffron water mix it well.
As we are making 750 gms of chicken so take 1 tbsp mandi masala, that will be enough, from the fine powder that you have prepared and keep the rest of the masala for further cooking.
Take 2 tsp Saffron water from the water that you have soaked in and keep the rest of the saffron water for further use. Your marination masala is ready
Take the chicken leg pieces, put cut slits on it and then apply this masala on the chicken. Massage it thoroughly on the chicken leg pieces, then cover and marinate it for at least 30-40 minutes. If you have more time you can marinate it for a longer time, keep it in the refrigerator.
Mandi Rice tastes best with tomato chutney, so let us prepare the tomato chutney.
Take 2 big size tomatoes. Cut them roughly and then put them in a chopper add 3-4 garlic cloves, some fresh corainder,1 green chilli, 1/4th tsp salt, 1 tbsp lemon juice and chop them roughly into a coarse mixture, do not make it fine paste. Remove this chutney it in a bowl and keep aside.
Let us fry the chicken, usually this chicken is fried in large quantity of oil, but here we will fry them in little oil.
Heat 2-3 tbsp in a Pan, add the chicken like pieces, fry on medium to high flame for 5-6 minutes on one side.
Then flip it and fry it 5-6 minute on the other side, then again flip the chicken then cover it and cook on low flame till the chicken is tender and soft. Keep checking and turning in between.
In a big vessel heat 2 Tbsp oil and 1 tbsp clarified butter (ghee) then add 2 bay leaves, 2 piece cinnamon, 1 black cardamom, 2 tsp chopped garlic sauté it all for half a minute then add 1 big size sliced onion, 3 slit green chillies, 1 dried lemon and fry the onions till golden brown. Then add 1/4th tsp turmeric powder, 1 tsp chili flakes, 1 tbsp mandi masala, 1 tbsp water and roast all the spices with the onions on low flame for 3-4 minutes.
Now check the chicken if done and if there it any liquid remaining in the chicken, fry it on high flame to dry up the liquid and make the chicken dry and off the flame.
After roasting the masala for 4 minutes add the remaining saffron water into it, Three and a half cup of water, one and a half tsp salt, 1 tbsp lemon juice mix it well and let it boil on a high flame.
When it comes to a boil add the soaked and drained basmati rice, mix it with light hands and let it cook on high flame for 7-8 minutes.
Cooking on high flame for 8 minutes 80% of the water will be dried up. Then cover it and cook on low flame 4-5 minutes.
After 5 minutes check the rice, the moisture of the rice will be reduced, now take the fried chicken pieces and spread on the rice.
Then cover it and cook it for 10-15 minutes with the chicken, so that the juices of the chicken are absorbed by the rice and the remaining moisture of the rice will be dried up.
Garnish it with some fried onions, chopped coriander leaves and lemon slices.
Let it rest for 10 minutes and then serve hot with the tomato chutney and salad.
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Rice: Use long grain basmati for the best results.
Onions: Definitely use white onions and slice them evenly. These are key!
Chicken: I like to use bone-in full chicken legs. Using bone in chicken keeps it really tender and juicy. I do not recommend you use breast for this recipe.
Bay leaves: These add a lovely aroma.
Dry lime: Find these at your local Middle Eastern store. If you really cannot find them you can skip them but they add a deep earthy citrusy flavour that cannot be replicated with any other ingredient.
Saffron: Just a small amount will go a long way. They add to the yellow pigment and also give a beautiful taste and aroma.
Tips *Do add dry lemon as it adds a wonderful flavour that cannot be replicated with any other ingredient. *For best results use long basmati rice and do not over soaked the rice for more than 30 minutes or they may turn soggy after cooking. * You can garnish it with your choice of dryfuits such as fried almonds, raisins, cashews etc
