Arabian Chicken Mandi Recipe – Yemeni Style Rice & Chicken
An Aromatic and Flavorful Middle Eastern Dish
Arabian Chicken Mandi, a traditional Yemeni dish, is a hearty and comforting meal combining spiced chicken with fragrant basmati rice. This recipe infuses delicate flavors through a mixture of spices, fragrant basmati rice, and perfectly roasted chicken. Often enjoyed during festive occasions, this dish brings the essence of Middle Eastern cuisine to your table, making it a perfect choice for a flavorful and memorable dinner. The combination of slow-cooked chicken, perfectly seasoned rice, and the smoky aroma from the charcoal gives this dish its unique charm.
This Arabian Chicken Mandi recipe is not only packed with spices but also incorporates a few culinary techniques, such as roasting the chicken and infusing the rice with a smoky flavor, that truly elevate the dish. Serve it with some tangy raw mango raita and pickled onions for a complete meal that is sure to impress your guests!
Ingredients
For the Chicken:
| Ingredient | Quantity |
|---|---|
| Chicken (with bones) | 500 grams |
| Onion (finely chopped) | 1 |
| Tomato | 1 |
| 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 piece |
| Whole Black Peppercorns | 1 teaspoon |
| Extra Virgin Olive Oil | 2 tablespoons |
| Butter (softened) | 2 tablespoons |
| Salt | To taste |
For the Rice:
| Ingredient | Quantity |
|---|---|
| Basmati Rice | 2 cups |
| Water | 4 cups |
| 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 |
For the Smoky Flavor:
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Charcoal | 1 small piece |
Preparation Time:
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Total Time: 120 minutes
Servings:
- Serves: 4
Cuisine:
- Cuisine: Middle Eastern
- Course: Lunch
- Diet: Non-Vegetarian
Instructions
Step 1: Prepare the Mandi Spice Powder
To begin, we need to prepare the Mandi spice powder, which will infuse the rice and chicken with aromatic flavors. In a pan, dry roast the following spices over medium heat for about 4 to 6 minutes:
- Cardamom pods
- Cloves
- Black peppercorns
- Nutmeg powder
- Dry ginger powder
- Bay leaves
Once the spices release their fragrance and are lightly toasted, remove them from the heat and allow them to cool. Then, transfer the cooled spices into a grinder and blend them into a fine powder. Set this aside for later use.
Step 2: Cook the Chicken
In a large saucepan, heat the extra virgin olive oil over medium heat. Once hot, add the finely chopped onion and sauté until it becomes translucent, which should take about 2 to 3 minutes.
Add the ginger-garlic paste to the softened onions and sauté until the raw smell disappears. Then, add the bay leaves, cinnamon stick, cardamom, cloves, and black pepper to the pan. Stir well to combine and let the spices bloom in the oil.
Next, blend the tomato and green chilies in a mixer to make a smooth puree. Add this puree to the pan and cook until the oil begins to separate from the mixture, about 5 to 7 minutes.
Once the oil separates, add the chicken pieces to the pan and stir to coat them with the spice mixture. Add 4 cups of water and the Mandi spice powder, adjusting the quantity to suit your taste. Mix everything well, cover, and cook the chicken for about 15 minutes over medium heat. After 15 minutes, turn off the heat and set the pan aside.
Step 3: Roast the Chicken
To achieve a crispy, golden-brown skin on the chicken, we will roast it in the oven. In a small bowl, mix softened butter with some of the Mandi spice powder and a pinch of salt.
Preheat your oven to 200°C (390°F). Carefully remove the chicken from the stock and place it onto a baking tray. Brush the chicken with the butter and spice mixture, ensuring that the chicken is evenly coated. Place the tray in the oven and bake for 20 to 25 minutes, or until the skin turns a beautiful golden brown.
Step 4: Prepare the Rice
While the chicken is baking, it’s time to prepare the rice. Start by washing and soaking the basmati rice in water for at least 20 minutes. This helps the rice cook evenly and prevents it from becoming too sticky.
In a large pan, heat some olive oil over medium heat and fry the soaked rice for 10 to 15 minutes, stirring occasionally. This step adds flavor to the rice and helps it stay fluffy when cooked.
Once the rice is fried, transfer it to the pan with the chicken stock. Cover the pan with a large piece of aluminum foil, then place the lid on top to trap in the steam. Allow the rice to cook on medium-low heat for about 10 minutes. After 10 minutes, remove the lid and check the rice. If there is still water remaining, cover the pan again and cook for an additional 3 to 5 minutes.
Once the rice is cooked and there is no excess water, fluff it with a fork to separate the grains. Make a small well in the center of the rice and place a spoonful of ghee in the well.
Step 5: Infuse the Rice with Smoky Flavor
To give the rice a unique smoky flavor, heat a piece of charcoal over direct flame until it is glowing red. This should take about 5 minutes. Place the hot charcoal in a small metal bowl, and immediately place the bowl in the center of the rice. Quickly cover the pan with the aluminum foil and secure the lid tightly. Let the rice absorb the smoky flavor for 5 to 7 minutes. This step adds a subtle, smoky aroma that is characteristic of authentic Mandi.
Step 6: Serve the Arabian Chicken Mandi
Once the rice is ready and infused with the smoky flavor, it’s time to assemble the dish. Spread the rice evenly on a large serving platter and carefully place the crispy roasted chicken on top.
Arabian Chicken Mandi is traditionally served with tangy raw mango raita and pickled onions. These accompaniments add a refreshing contrast to the rich, spiced chicken and rice.
Tips for Perfect Arabian Chicken Mandi:
- Charcoal Smoking: The charcoal smoking is optional, but it adds a delightful smoky flavor to the rice. If you don’t have charcoal, you can skip this step, but the dish may lack that authentic smoky aroma.
- Roasting Chicken: For extra crispy skin, make sure to roast the chicken in a preheated oven. You can even baste the chicken with its own juices during the roasting process to enhance the flavor.
- Mandi Spice Powder: Adjust the amount of Mandi spice powder to suit your preference. If you like a spicier kick, feel free to add more green chilies or black pepper.
- Rice Texture: Ensure you do not overcook the rice. Basmati rice should be fluffy and non-sticky, so don’t over-soak it before frying.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 600 kcal |
| Protein | 35g |
| Carbohydrates | 70g |
| Fat | 25g |
| Fiber | 4g |
| Sodium | 450mg |
Final Thoughts:
Arabian Chicken Mandi is a perfect blend of spiced rice and succulent chicken, offering a balance of flavors that transport you to the heart of the Middle East. The unique combination of slow-cooked chicken, fragrant rice, and smoky undertones makes it a stand-out dish at any gathering or dinner. With the addition of raw mango raita and pickled onions, you have a complete meal that is both satisfying and aromatic. Enjoy this dish with your loved ones and share the delightful flavors of Yemen!
