Arabian Chicken Mandi Recipe – Yemeni Style Rice & Chicken
Description:
Arabian Chicken Mandi is a flavorful and aromatic dish that originates from Yemen. This traditional Middle Eastern recipe has gained popularity across the Arab world and beyond, known for its savory combination of tender chicken, fragrant basmati rice, and a rich blend of spices. Whether served during a festive occasion or a hearty meal for family and friends, Mandi is a comforting dish that embodies the essence of Yemeni cuisine. The gentle fragrance of cardamom, cinnamon, and cloves makes this dish a delight for the senses.
Cuisine: Middle Eastern
Course: Lunch
Diet: Non-Vegetarian
Ingredients:
For Chicken and Rice:
| Ingredient | Quantity |
|---|---|
| Chicken (with bones) | 500 grams |
| Onion (finely chopped) | 1 large |
| Tomato | 1 large |
| Green Chillies | 3 |
| Ginger Garlic Paste | 1 tablespoon |
| Bay Leaves (Tej Patta) | 3 |
| Ghee | 1 teaspoon |
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cloves (Laung) | 2 |
| Cinnamon Stick (Dalchini) | 2-inch stick |
| Whole Black Peppercorns | 1 teaspoon |
| Extra Virgin Olive Oil | 2 tablespoons |
| Butter (Salted, softened) | 2 tablespoons |
| Salt | To taste |
| Basmati Rice | 2 cups |
| Water | 4 cups |
For Mandi Spice Powder:
| Ingredient | Quantity |
|---|---|
| Cardamom (Elaichi) Pods/Seeds | 1 tablespoon |
| Cloves (Laung) | 1 tablespoon |
| Whole Black Peppercorns | ½ tablespoon |
| Nutmeg Powder | ½ teaspoon |
| Dry Ginger Powder | ½ tablespoon |
| Bay Leaves (Tej Patta) | 2 |
Preparation Time: 30 minutes
Cooking Time: 90 minutes
Total Time: 2 hours
Instructions:
-
Prepare the Mandi Spice Powder:
Begin by making the Mandi spice powder. In a dry pan, lightly toast the cardamom pods, cloves, black peppercorns, nutmeg powder, dry ginger powder, and bay leaves until they release a fragrant aroma. Once toasted, grind the spices into a fine powder using a spice grinder or mortar and pestle. Set aside for later use. -
Marinate the Chicken:
In a large bowl, combine the chicken with half of the Mandi spice powder, a pinch of salt, and ginger garlic paste. Massage the mixture into the chicken, ensuring that it is evenly coated. Allow the chicken to marinate for at least 30 minutes for the flavors to develop. -
Prepare the Rice:
Rinse the basmati rice thoroughly under cold water to remove excess starch. Soak the rice in water for about 15 minutes, then drain. -
Cook the Chicken:
In a large pot, heat the olive oil and ghee over medium heat. Add the whole spices (cardamom pods, cloves, cinnamon stick, and black peppercorns) and sauté them for about a minute until they release their fragrance. Add the chopped onion and sauté until it turns golden brown. -
Add Tomatoes and Marinated Chicken:
Stir in the chopped tomato and cook until it softens. Now, add the marinated chicken to the pot. Sear the chicken for about 5–7 minutes until it is lightly browned on all sides. Add enough water to cover the chicken and bring it to a simmer. Let the chicken cook for about 25–30 minutes until tender and fully cooked through. -
Cook the Rice:
In a separate large pan, melt the butter and add the remaining Mandi spice powder. Stir to combine, then add the soaked and drained rice. Stir the rice gently to coat it with the butter and spices. Pour in the chicken stock from the cooked chicken (approximately 4 cups), add salt to taste, and bring it to a boil. Reduce the heat to low, cover the pan with a lid, and allow the rice to cook for about 15–20 minutes or until it is tender and fully cooked. If necessary, add extra water during cooking to prevent the rice from burning. -
Assemble the Mandi:
Once the chicken and rice are both ready, it’s time to assemble the Mandi. Place a layer of rice at the bottom of a serving platter. Arrange the cooked chicken on top of the rice, garnishing with additional bay leaves and whole spices if desired. You can also drizzle some of the rich chicken stock over the rice for extra flavor. -
Serve and Enjoy:
Serve your Arabian Chicken Mandi hot, accompanied by a side of yogurt or a fresh salad. Enjoy this aromatic, flavorful dish with family and friends!
Nutritional Information (Approximate per serving):
| Nutrient | Value per serving |
|---|---|
| Calories | 550–600 kcal |
| Protein | 40–45 grams |
| Carbohydrates | 70–75 grams |
| Fat | 20–25 grams |
| Fiber | 3–4 grams |
| Sodium | 450–500 mg |
| Cholesterol | 70–80 mg |
Tips for the Perfect Chicken Mandi:
- The marination step is crucial for the depth of flavor in the chicken. Let it rest for as long as possible, even overnight if you have the time.
- Use high-quality basmati rice for a light and fluffy texture.
- The cooking time for the chicken can vary depending on its size, so ensure it’s fully cooked and tender before serving.
- For an even more authentic experience, you can cook the chicken and rice in a traditional clay pot known as a “Mandi pot.”
Enjoy this classic Yemeni delight, and savor the wonderful blend of spices that make Arabian Chicken Mandi a true masterpiece of Middle Eastern cuisine.
