Chicken Mandi Recipe: Most Loved Arabian Dish

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🌟Aromatic, flavorful, and soul-satisfying – taste the tradition of Arabia in every bite! 🌟

When we talk about Arabian cuisine, one dish that captures the hearts (and taste buds) of millions is Chicken Mandi. Originating from Yemen, this dish has become a beloved staple across the Arabian Peninsula. With its fragrant basmati rice, tender spiced chicken, and signature smoky flavor, Chicken Mandi is more than just a meal—it's an experience.

“Crafted by AI, inspired by humans — where technology meets taste with trust.”

📝 Ingredients:

For the Chicken Marinade:

  • 1 whole chicken (cut into halves or quarters)

  • 4 tbsp yogurt

  • 1 tbsp lemon juice

  • 1 tbsp ginger garlic paste

  • 1 tsp turmeric powder

  • 1 tsp coriander powder

  • 1 tsp cumin powder

  • 1 tsp paprika

  • Salt to taste

    • Chicken for marinade

For the Rice:

  • 2 cups basmati rice (soaked for 30 minutes)

  • 1 large onion (sliced)

  • 2 bay leaves

  • 4–5 cloves

  • 2–3 green cardamom pods

  • 1 small cinnamon stick

  • 1 chicken stock cube (optional)

  • Salt to taste

  • 3 tbsp oil or ghee

  • 4 cups water

Optional for Mandi Masala:

  • 1 tsp ground cinnamon

  • 1 tsp ground cardamom

  • 1/2 tsp ground cloves

  • 1/2 tsp nutmeg

  • 1 tsp black pepper

🔥 Optional: Smoky Flavor

  • A small piece of charcoal

  • 1 tsp oil or ghee

👨‍🍳 How to Make Chicken Mandi:

1. Marinate the Chicken

In a bowl, mix all marinade ingredients. Rub it generously over the chicken pieces. Cover and let it marinate for at least 1 hour (overnight is best for deeper flavor).

2. Cook the Rice

In a deep pan, heat oil/ghee. Add sliced onions and sauté until golden. Add whole spices (bay leaves, cloves, cinnamon, cardamom) and cook for a minute. Add water, salt, and soaked rice. Let it cook on medium heat until rice is tender and fluffy.

3. Bake or Grill the Chicken

Preheat your oven to 200°C (392°F). Place marinated chicken on a tray and bake for 35–40 minutes or until fully cooked and nicely browned. You can also pan-fry or grill it.

4. Give the Smoky Touch (Optional)

Place a small bowl or foil in the rice. Heat a piece of charcoal until red hot. Carefully place it in the bowl, pour a little oil over it to create smoke, and immediately cover the rice pot for 5–10 minutes.

5. Assemble and Serve

Spread the rice on a serving plate. Place the baked chicken on top. Garnish with fried onions, raisins, or roasted nuts if desired. Serve hot with garlic sauce, yogurt, or salad.

🧠 Fun Fact:

Mandi comes from the Arabic word "nada", meaning "dew", referring to the moist texture of the meat cooked in a tandoor or underground pit—though this easy version brings the same rich flavors to your kitchen!

🥗 Nutrition Info (per serving approx.):

  • Calories: 550–650

  • Protein: 28g

  • Carbs: 55g

  • Fat: 25g

  • Fiber: 3g

🔍 Note: These values are approximate and may vary slightly based on specific brands of ingredients used.

❓FAQs

Q: Can I make it with mutton or lamb?
Yes! Mutton Mandi is equally popular. Just adjust cooking time accordingly.

Q: Is Mandi spicy?
Mandi is flavorful but not very spicy. You can always adjust heat levels to your taste.

Q: What if I don’t have charcoal for the smoke?
Skip the step—it still tastes great! But if you want authentic flavor, try adding a little liquid smoke or smoked paprika.

📄 Disclaimer

Some of the content on Recipes By Ai is created using AI assistance (such as ChatGPT by OpenAI). While AI helps us generate creative and innovative recipes, each post is manually reviewed, formatted, and edited by a human to ensure it is accurate, easy to follow, and genuinely helpful for readers.

We do our best to test or verify the cooking process and ingredients before sharing them.

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