Arabian Chicken Mandi Recipe -Yemeni Style Rice & Chicken
A non-veg Middle Eastern recipe with chicken - with bones, onion - finely chopped, tomato. Ready in 2h, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Arabian Chicken Mandi recipe, firstly we will prepare the Mandi spice powder
chicken - with bones(500 grams)nutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon) - 2
For mandi spice powderTo make the Mandi spice powder, dry roast the cardamom pods, cloves, black pepper, nutmeg dry ginger powder and bay leaves in a on on medium heat for 4-6 minutes
ginger garlic paste(1 tablespoon)bay leaves (tej patta)(3)cardamom (elaichi) pods/seeds(2)cloves (laung)(2)whole black peppercorns(1 teaspoon)cardamom (elaichi) pods/seeds(1 tablespoon)cloves (laung)(1 tablespoon)whole black peppercorns(1/2 tablespoon)nutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon)bay leaves (tej patta)(2) - 3
Turn off the heat, and allow it to cool
- 4
Transfer the spices in a mixer jar, and grind into a fine powder using a mixer grinder
nutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon) - 5
For the ChickenHeat a large saucepan on medium heat and add oil
chicken - with bones(500 grams) - 6
Once the oil is hot, add finely chopped onion and sauté till translucent
onion - finely chopped(1) - 7
This will take about 2-3 minutes
- 8
To the softened onions, add the ginger paste and garlic paste and sauté till the raw smell goes away
onion - finely chopped(1)ginger garlic paste(1 tablespoon)tablespoons butter - softened(2)dry ginger powder(1/2 tablespoon) - 9
Next, add bay leaves, cinnamon, cardamom, cloves and black pepper and mix everything well
bay leaves (tej patta)(3)cardamom (elaichi) pods/seeds(2)cloves (laung)(2)inch cinnamon stick (dalchini)(2)whole black peppercorns(1 teaspoon)cardamom (elaichi) pods/seeds(1 tablespoon)cloves (laung)(1 tablespoon)whole black peppercorns(1/2 tablespoon)bay leaves (tej patta)(2) - 10
In a mixer jar combine, tomato and green chillies and grind into a puree and add it to the pan
tomato(1)green chilli(3) - 11
When the oil starts to separate, add the chicken and mix
chicken - with bones(500 grams) - 12
Add 4 cups of water and the Mandi spice powder according to your taste
salt - to tastewater(4 cups)nutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon) - 13
Mix, cover and let it cook for about 15 minutes
- 14
After 15 minutes, turn off the heat
- 15
We will furthermore bake the chicken, to get a crispy skin
chicken - with bones(500 grams) - 16
In a small mixing bowl, add soft butter and Mandi spice powder and some salt, mix well and keep aside
tablespoons butter - softened(2)salt - to tastenutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon) - 17
Preheat the oven to 200 degrees centigrade
- 18
Remove the chicken from the stock and place it onto a baking tray and brush with butter and mandi spice powder mixture
chicken - with bones(500 grams)tablespoons butter - softened(2)nutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon) - 19
Bake for 20 to 25 minutes or until the skin of the chicken turns to a nice golden brown colour
chicken - with bones(500 grams) - 20
For the riceWash and soak basmati rice for at least 20 minutes
basmati rice(2 cups) - 21
Heat olive oil in a large pan on medium heat, and fry the drained rice, stirring continuously for about 10 to 15 minutes
tablespoons extra virgin olive oil(2)basmati rice(2 cups) - 22
Add this pan roasted rice to the chicken stock
chicken - with bones(500 grams)basmati rice(2 cups) - 23
Now slide a large piece of aluminium foil on top of the saucepan and then cover it with the lid
chicken - with bones(500 grams) - 24
Cook the rice on medium low flame for about 10 minutes
basmati rice(2 cups) - 25
Remove the lid and check if there is any trace of water left
water(4 cups) - 26
If water is left, then cover and cook for another 3 to 5 minutes
water(4 cups) - 27
Now fluff the rice with a fork
chicken - with bones(500 grams)basmati rice(2 cups) - 28
Take ghee in a small bowl and place it in the middle of the rice
ghee(1 teaspoon)basmati rice(2 cups) - 29
Heat a piece of charcoal on direct flame until it is sred hot, this will take about 5 minutes
- 30
Once the charcoal is burning hot, place it in the bowl of ghee that is in the rice
ghee(1 teaspoon)basmati rice(2 cups) - 31
Immediately slide back the aluminium foil and secure with lid
chicken - with bones(500 grams) - 32
Open it only at the time of serving, as it gives a nice smokey flavor to the rice
basmati rice(2 cups) - 33
To serve, spread rice onto a large serving tray and place a piece of baked chicken on the top
chicken - with bones(500 grams)basmati rice(2 cups) - 34
Serve Arabian Chicken Mandi with Raw Mango raita and Pickled onions for a delicious weeknight dinner
chicken - with bones(500 grams)onion - finely chopped(1)
Nutrition Facts
Per serving
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Arabian Chicken Mandi Recipe -Yemeni Style Rice & Chicken
A non-veg Middle Eastern recipe with chicken - with bones, onion - finely chopped, tomato. Ready in 2h, serves 4.
Curated byKavya Sharma🇮🇳
Directions
34 steps- 1
To begin making the Arabian Chicken Mandi recipe, firstly we will prepare the Mandi spice powder
chicken - with bones(500 grams)nutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon) - 2
For mandi spice powderTo make the Mandi spice powder, dry roast the cardamom pods, cloves, black pepper, nutmeg dry ginger powder and bay leaves in a on on medium heat for 4-6 minutes
ginger garlic paste(1 tablespoon)bay leaves (tej patta)(3)cardamom (elaichi) pods/seeds(2)cloves (laung)(2)whole black peppercorns(1 teaspoon)cardamom (elaichi) pods/seeds(1 tablespoon)cloves (laung)(1 tablespoon)whole black peppercorns(1/2 tablespoon)nutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon)bay leaves (tej patta)(2) - 3
Turn off the heat, and allow it to cool
- 4
Transfer the spices in a mixer jar, and grind into a fine powder using a mixer grinder
nutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon) - 5
For the ChickenHeat a large saucepan on medium heat and add oil
chicken - with bones(500 grams) - 6
Once the oil is hot, add finely chopped onion and sauté till translucent
onion - finely chopped(1) - 7
This will take about 2-3 minutes
- 8
To the softened onions, add the ginger paste and garlic paste and sauté till the raw smell goes away
onion - finely chopped(1)ginger garlic paste(1 tablespoon)tablespoons butter - softened(2)dry ginger powder(1/2 tablespoon) - 9
Next, add bay leaves, cinnamon, cardamom, cloves and black pepper and mix everything well
bay leaves (tej patta)(3)cardamom (elaichi) pods/seeds(2)cloves (laung)(2)inch cinnamon stick (dalchini)(2)whole black peppercorns(1 teaspoon)cardamom (elaichi) pods/seeds(1 tablespoon)cloves (laung)(1 tablespoon)whole black peppercorns(1/2 tablespoon)bay leaves (tej patta)(2) - 10
In a mixer jar combine, tomato and green chillies and grind into a puree and add it to the pan
tomato(1)green chilli(3) - 11
When the oil starts to separate, add the chicken and mix
chicken - with bones(500 grams) - 12
Add 4 cups of water and the Mandi spice powder according to your taste
salt - to tastewater(4 cups)nutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon) - 13
Mix, cover and let it cook for about 15 minutes
- 14
After 15 minutes, turn off the heat
- 15
We will furthermore bake the chicken, to get a crispy skin
chicken - with bones(500 grams) - 16
In a small mixing bowl, add soft butter and Mandi spice powder and some salt, mix well and keep aside
tablespoons butter - softened(2)salt - to tastenutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon) - 17
Preheat the oven to 200 degrees centigrade
- 18
Remove the chicken from the stock and place it onto a baking tray and brush with butter and mandi spice powder mixture
chicken - with bones(500 grams)tablespoons butter - softened(2)nutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon) - 19
Bake for 20 to 25 minutes or until the skin of the chicken turns to a nice golden brown colour
chicken - with bones(500 grams) - 20
For the riceWash and soak basmati rice for at least 20 minutes
basmati rice(2 cups) - 21
Heat olive oil in a large pan on medium heat, and fry the drained rice, stirring continuously for about 10 to 15 minutes
tablespoons extra virgin olive oil(2)basmati rice(2 cups) - 22
Add this pan roasted rice to the chicken stock
chicken - with bones(500 grams)basmati rice(2 cups) - 23
Now slide a large piece of aluminium foil on top of the saucepan and then cover it with the lid
chicken - with bones(500 grams) - 24
Cook the rice on medium low flame for about 10 minutes
basmati rice(2 cups) - 25
Remove the lid and check if there is any trace of water left
water(4 cups) - 26
If water is left, then cover and cook for another 3 to 5 minutes
water(4 cups) - 27
Now fluff the rice with a fork
chicken - with bones(500 grams)basmati rice(2 cups) - 28
Take ghee in a small bowl and place it in the middle of the rice
ghee(1 teaspoon)basmati rice(2 cups) - 29
Heat a piece of charcoal on direct flame until it is sred hot, this will take about 5 minutes
- 30
Once the charcoal is burning hot, place it in the bowl of ghee that is in the rice
ghee(1 teaspoon)basmati rice(2 cups) - 31
Immediately slide back the aluminium foil and secure with lid
chicken - with bones(500 grams) - 32
Open it only at the time of serving, as it gives a nice smokey flavor to the rice
basmati rice(2 cups) - 33
To serve, spread rice onto a large serving tray and place a piece of baked chicken on the top
chicken - with bones(500 grams)basmati rice(2 cups) - 34
Serve Arabian Chicken Mandi with Raw Mango raita and Pickled onions for a delicious weeknight dinner
chicken - with bones(500 grams)onion - finely chopped(1)
About this recipe
A non-veg Middle Eastern recipe with chicken - with bones, onion - finely chopped, tomato. Ready in 2h, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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