Arabian Chicken Mandi Recipe
Here’s a flavorful and authentic Arabian Chicken Mandi recipe — a traditional Yemeni dish made with fragrant rice, tender spiced chicken, and a smoky twist. It’s popular across the Gulf countries and loved for its rich aroma and simple, earthy flavors.
Prep Time: 20 mins | Marination: 2+ hours | Cook Time: 1.5 hours
Serves: 4
Ingredients
For the Chicken Marinade:
1 whole chicken (cut into 4 pieces)
2 tbsp yogurt
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika
1/2 tsp black pepper
1/2 tsp cinnamon powder
Salt to taste
2 tbsp olive oil
For the Rice:
2 cups basmati rice (soaked for 30 minutes)
1 large onion (sliced)
2 cloves garlic (chopped)
2 whole cloves
2 cardamom pods
1 bay leaf
1 cinnamon stick
1 tsp cumin seeds
1/2 tsp turmeric
Salt to taste
3.5 cups chicken stock or water
2 tbsp ghee or oil
Optional: For Smoky Flavor (Dum/Coal method)
A small piece of charcoal
1 tsp ghee
Instructions
1. Marinate the Chicken
Mix all marinade ingredients in a bowl.
Rub well over the chicken pieces.
Cover and refrigerate for at least 2 hours (overnight for best flavor).
2. Cook the Chicken
Preheat oven to 200°C (390°F).
Place marinated chicken on a baking tray.
Bake for 35–40 minutes, turning once until golden and cooked through. (You can also grill or air-fry it.)
3. Prepare the Rice
In a heavy pot, heat ghee/oil. Add cumin seeds, cloves, cardamom, bay leaf, and cinnamon.
Add sliced onions and sauté till golden brown.
Add garlic and cook for 1 minute.
Add turmeric and the soaked rice. Stir gently for 1–2 minutes.
Pour in chicken stock or water, and add salt to taste.
Cover and cook on low heat for 15–20 minutes, or until rice is tender and fluffy.
4. Optional Smoky Flavor (Dum)
Heat a piece of charcoal until red hot.
Place a small metal cup or foil bowl in the middle of the rice pot.
Put hot charcoal in it, drizzle ghee over it, and immediately cover the pot tightly.
Let it sit for 5–10 minutes to infuse a smoky flavor.
5. Assemble and Serve
Fluff the rice and arrange baked chicken on top.
Garnish with fried onions, raisins, or nuts (optional).
Serve hot with tomato chutney or garlic yogurt sauce.
Mandi Tomato Sauce (Sahawiq)
2 tomatoes
2 garlic cloves
1 green chili
1/2 tsp cumin powder
Salt & lemon juice to taste
- Blend all together into a chutney. Serve on the side.