Chicken Mandi Recipe l No Steam No Oven l Easy Restaurant Style Chicken Mandi 😋By Wajeeha Ka kitchen

CHICKEN MANDI RECIPE🍛


Chicken Mandi is a traditional Yemeni dish that has gained popularity across the Middle East and beyond. It features spiced rice topped with tender, flavorful chicken. Here’s a simple recipe to make Chicken Mandi at home:

Ingredients:

For the Chicken:
1 whole chicken (cut into halves or quarters)
1 tablespoon mandi spice mix (can be homemade or store-bought)
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon paprika
2 tablespoons olive oil
Salt to taste
1 lemon (juiced)

For the Rice:
2 cups basmati rice (soaked for 30 minutes)
4 cups chicken broth or water
2 tablespoons olive oil or ghee
1 large onion (sliced)
3 garlic cloves (minced)
2 tomatoes (chopped)
1 cinnamon stick
4-5 cardamom pods
4-5 cloves
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 bay leaf
Salt to taste

For Garnishing:
Saffron strands (soaked in 2 tablespoons of warm water)
Raisins and fried nuts (like almonds or cashews) (optional)

Instructions:

1. Marinate the Chicken:
In a bowl, mix the mandi spice mix, turmeric, cumin, coriander, paprika, olive oil, salt, and lemon juice.
Rub this mixture all over the chicken pieces, making sure they are well coated.
Let the chicken marinate for at least 30 minutes to 1 hour for better flavor absorption.

2. Prepare the Rice:
In a large pot, heat olive oil or ghee over medium heat.
Add the sliced onions and sauté until they turn golden brown.
Add minced garlic and cook for another minute until fragrant.
Add chopped tomatoes and cook until they soften and blend with the onions.
Add the cinnamon stick, cardamom pods, cloves, black peppercorns, cumin seeds, and bay leaf. Stir for a minute to release the aromas.
Add the soaked rice to the pot and stir gently to coat the rice with the spices.
Pour in the chicken broth or water, add salt to taste, and bring it to a boil.
Reduce the heat to low, cover the pot, and let the rice simmer until it is fully cooked (about 15-20 minutes).

3. Cook the Chicken:
Preheat the oven to 200°C (390°F).
Place the marinated chicken on a baking tray lined with foil.
Cover the tray with foil and bake for 30 minutes.
Remove the foil and bake for another 10-15 minutes or until the chicken is cooked through and has a nice golden color on the outside.

4. Smoke the Rice (Optional, for Authentic Flavor):
To give the rice a smoky flavor, heat a piece of charcoal until it’s red hot.
Place a small bowl in the center of the rice pot and put the hot charcoal in it.
Drizzle a few drops of oil or ghee over the charcoal to create smoke, then quickly cover the pot with a lid.
Let the smoke infuse the rice for 5-7 minutes, then remove the charcoal and the bowl.

5. Assemble the Mandi:
Fluff the cooked rice and place it on a serving platter.
Arrange the baked chicken pieces on top of the rice.
Drizzle the saffron water over the rice for added aroma and color.
Garnish with raisins and fried nuts, if using.

6. Serve:
Serve hot with a side of yogurt, salad, and spicy sauce if desired.

Enjoy your delicious Chicken Mandi!

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