Chicken Mandi
A traditional Yemeni and Saudi Arabian dish of rice and meat (usually chicken or lamb) cooked in a tandoor or special pit. The chicken is infused with smoky flavors and served with fragrant rice.
🧂 Ingredients
- 1.5 kg Whole chicken(cut into quarters)
- 3 cups Basmati rice
- 1 large Onion(finely chopped)
- 6 cloves Garlic cloves(minced)
- 1 inch piece Ginger(grated)
- 2 medium Tomatoes(pureed)
- 1/4 cup Vegetable oil
- 3 tbsp Mandi spice mix(see notes for homemade mix)
- 1 tsp Turmeric powder
- to taste Salt
- 1 tsp Black pepper
- 4.5 cups Water
- 1 piece Charcoal(for smoking)
- 1 piece Aluminum foil(for smoking)
👨🍳 Instructions
- 1
Marinate the chicken quarters with half of the Mandi spice mix, turmeric, salt, and pepper. Let it sit for at least 30 minutes.
⏱️ 30 minutes - 2
Rinse the basmati rice thoroughly and soak it in water for 30 minutes. Drain well.
⏱️ 30 minutes - 3
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Sauté the chopped onion until golden brown. Add minced garlic and grated ginger, sautéing for another minute until fragrant.
⏱️ 5 minutes - 4
Add the pureed tomatoes and the remaining Mandi spice mix. Cook for 5-7 minutes until the sauce thickens.
⏱️ 7 minutes - 5
Add the drained rice, salt, and black pepper to the pot. Stir to combine with the tomato-spice mixture.
💡 Tip: Ensure rice is evenly coated - 6
Pour in the water and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and most of the water is absorbed.
⏱️ 20 minutes - 7
While the rice simmers, preheat your oven to 200°C (400°F). Place the marinated chicken quarters on a baking rack over a baking sheet. Bake for 45-60 minutes, or until the chicken is cooked through and golden brown.
⏱️ 60 minutes - 8
To add the smoky flavor, place a small heatproof bowl or piece of foil in the center of the cooked rice. Heat the piece of charcoal over an open flame until red hot. Carefully place the hot charcoal in the bowl/foil. Drizzle a teaspoon of oil over the charcoal and immediately cover the pot tightly with a lid or foil.
💡 Tip: Be cautious with hot charcoal - 9
Let the rice smoke for about 10-15 minutes. Remove the charcoal. Fluff the rice gently.
⏱️ 15 minutes - 10
Serve the chicken Mandi by placing a generous portion of the smoky rice on a platter, topped with the baked chicken pieces. Garnish with fresh cilantro or parsley if desired.
💡 Pro Tips
- ✓For an authentic smoky flavor without a tandoor, the charcoal method is crucial.
- ✓A good Mandi spice mix is key. You can find pre-made mixes or create your own with cumin, coriander, cardamom, cloves, cinnamon, black pepper, and turmeric.
- ✓Ensure the chicken is cooked through; use a meat thermometer if unsure.
🔄 Variations
- Lamb Mandi can be prepared similarly, adjusting cooking times for the meat.
- Add fried onions or nuts as a garnish.