Bahraini Chicken Mandi
A flavorful and aromatic rice dish featuring tender, slow-cooked chicken infused with spices, often cooked in a traditional tandoor or oven, served with a fragrant rice.
🧂 Ingredients
- 1.5 kg Whole chicken(cut into quarters)
- 3 cups Basmati rice
- 1 large Onion(finely chopped)
- 4 cloves Garlic cloves(minced)
- 1 inch Ginger(grated)
- 2 medium Tomatoes(puréed)
- 3 tbsp Vegetable oil
- 4.5 cups Chicken broth
- to taste Salt
- 1 tsp Black pepper
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 4 Cardamom pods
- 3 Cloves
- 1 Cinnamon stick
- 2 Bay leaves
- 1 piece Charcoal(for smoking)
- 1 tbsp Ghee or oil(for smoking)
👨🍳 Instructions
- 1
Marinate the chicken quarters with salt, black pepper, turmeric, cumin, coriander, minced garlic, and grated ginger. Let it sit for at least 30 minutes.
💡 Tip: For deeper flavor, marinate overnight in the refrigerator. - 2
Rinse the basmati rice thoroughly and soak it in water for 20-30 minutes. Drain well.
⏱️ 30 minutes - 3
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.
⏱️ 8-10 minutes - 4
Add the puréed tomatoes, cardamom pods, cloves, cinnamon stick, and bay leaves to the pot. Cook for 5 minutes until fragrant.
⏱️ 5 minutes - 5
Add the marinated chicken pieces to the pot and sear them on all sides until lightly browned.
⏱️ 5-7 minutes - 6
Pour in the chicken broth and bring to a boil. Reduce heat, cover, and simmer for 45 minutes, or until the chicken is almost cooked through.
⏱️ 45 minutes - 7
Remove the chicken from the pot and set aside. Add the drained basmati rice to the pot with the broth and aromatics. Add salt to taste.
💡 Tip: Ensure the liquid level is about 1.5 inches above the rice. - 8
Bring the rice mixture to a boil, then reduce heat to low, cover tightly, and cook for 15-20 minutes, or until the rice is tender and the liquid is absorbed.
⏱️ 20 minutes - 9
While the rice is cooking, place the chicken pieces on a baking sheet. You can optionally broil them for a few minutes until the skin is crispy.
💡 Tip: This step is optional but adds a nice texture to the chicken. - 10
To smoke the chicken (optional but traditional), place a small heatproof bowl in the center of a large serving platter. Place the cooked chicken pieces around the bowl.
💡 Tip: This step adds a distinct smoky flavor characteristic of Mandi. - 11
Heat the piece of charcoal over direct flame until red hot. Carefully place the hot charcoal into the small bowl on the platter. Drizzle with ghee or oil.
💡 Tip: Be extremely careful when handling hot charcoal. - 12
Immediately cover the platter tightly with foil or a lid to trap the smoke. Let it smoke for 5-10 minutes.
⏱️ 10 minutes - 13
Fluff the cooked rice with a fork. Serve the Bahraini Chicken Mandi by piling the rice onto a large platter, topping it with the cooked chicken pieces, and garnishing with fresh cilantro or parsley if desired.
💡 Pro Tips
- ✓The quality of basmati rice is crucial for this dish.
- ✓Adjust the spices according to your preference.
- ✓The smoky element is a signature of Mandi, so don't skip it if possible.
🔄 Variations
- Use lamb or beef instead of chicken.
- Add fried onions or nuts as a garnish.
- Serve with a side of tomato-chili sauce (daqoos).