Arabian Chicken Mandi is a traditional and delightful dish originated from Hadhramaut, Yemen, consisting mainly of meat and rice with a special blend of spices, cooked in an underground oven. The main technique which differentiates mandi from other meat dishes is that the meat is cooked in the tandoor (taboon in Arabic).
Types of Mandi
There are different variations in mandi dish, we have given some of the types below,
- Mutton madfoon
- Mutton mandi
- Chicken madbee
About this Chicken Mandi
The recipe given below delivers a similar taste to a traditional mandi but with chicken as the main meat ingredient(usually it is done with red meat). And this chicken mandi is a mildly spiced and flavor-filled meal that can be a delightful dish for lunch/dinner or as a party meal. You could serve this chicken mandi with Andhra Green Chilli Chicken, and Chicken 65 for a perfect food feast.
Please find similar recipes below. Visit Chicken and Biryani recipes for more.
Mughlai Chicken Biryani
Chicken Chinthamani
Chettinad Chicken Chukka
Indo-Chinese Chicken Manchurian Dry
Recipe card
📖 Recipe
Arabian Chicken Mandi
Arabian style chicken mandi is a mildly spiced and flavor-filled one-pot meal that can be a delightful dish for lunch/dinner or as a party meal.
Ingredients
To Marinate Chicken
- 4 Chicken, legs pieces
- 1 tsp Chili powder
- 1 tsp Ginger garlic paste
- 1 tsp Coriander powder
- ½ tsp Turmeric powder
- 2 tbsp Curd, yogurt
- ½ tsp All spice powder
- ½ tsp Lemon juice
- Salt, as needed
To Prepare Rice
- 1 cup Basmati rice
- 1 Onion, chopped
- 1 Tomato, chopped
- 1 tsp Ginger, grated
- 3 Garlic cloves
- 3 Green chili
- 1 tsp Chili powder
- 5 Cardamom
- 1 Cinnamon stick, a small piece
- 1 Bay leaves
- 1 tsp Cashews and raisins
- Salt, as needed
- 2 cups Water
- 2 tbsp oil, butter, or ghee
Instructions
To Prepare Arabian Chicken Mandi
- In a tray marinate the cleaned chicken pieces with the ingredients in the marination list above and allow it to rest for 30 minutes
- Grind onion, tomato, garlic, ginger, and green chili in a blender until smooth
- Place the marinated chicken pieces in the oil greased oven-safe tray in the preheated oven at 350 degrees Fahrenheit and bake it for about 40 to 45 minutes or until it is golden brown in color
- In a pan with medium heat, add oil, cinnamon stick, cardamom pods, bay leaves and saute it until it’s fragrant
- Now add the blend onion tomato paste and chili powder and saute it until the raw aroma leaves
- Add the rice, water, and salt to the above mix
- With the lid closed, cook the rice in the pan for about 25 to 30 minutes in low medium heat or until the rice becomes fluffy
- Now remove the rice from the heat and garnish with fried cashew and raisins
- Place the oven grilled chicken legs on the rice
Serve
- Serve the Arabian Style Chicken Mandi warm for lunch/dinner
Nutrition Information
Yield 3 Serving Size 1 cupAmount Per Serving Calories 1015Total Fat 52gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 31gCholesterol 462mgSodium 901mgCarbohydrates 46gFiber 5gSugar 18gProtein 91g
Disclaimer: Nutrition information comes from third-party apps and calculators. The information is purely an estimate and provided for information purposes only. You should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment.
Frequently asked question
Chicken Mandi is a rice dish in which chicken is cooked in tandoor along with flavored rice and spices.
Yes, mandi can be made with goat, lamb and other red meats.
In Chicken mandi the chicken is cooked in tandoor along with flavored rice. But in Kabsa the meat and rice are cooked together with special kabsa spices which is different from mandi spices. Usually mandi is dry and tastes similar to mild biryani.
Enjoy the recipe and let us know how it turned out for you!
If you have any other questions, please feel free to post them in the comment section below and we will try to answer them as soon as possible.
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