Mandi Mafrouk
A flavorful rice dish where tender chicken is slow-cooked with aromatic spices and then baked until crispy, served over a fragrant basmati rice infused with saffron and rose water.
🧂 Ingredients
- 1.5 kg Whole chicken(cut into 8 pieces)
- 500 g Basmati rice
- 2 medium Onion(finely chopped)
- 6 cloves Garlic cloves(minced)
- 1 tbsp Ginger(grated)
- 400 g Tomatoes(diced)
- 750 ml Chicken broth
- 4 tbsp Vegetable oil
- 0.5 tsp Saffron threads(soaked in 2 tbsp warm water)
- 1 tsp Rose water
- 2 tbsp Mandi spice mix(store-bought or homemade)
- 1.5 tsp Salt(or to taste)
- 1 tsp Black pepper(freshly ground)
- 1 Cinnamon stick
- 4 Cardamom pods
- 2 Bay leaves
👨🍳 Instructions
- 1
In a large bowl, toss chicken pieces with 1 tbsp Mandi spice mix, salt, and pepper. Marinate for at least 30 minutes.
💡 Tip: Marinating longer will enhance flavor. - 2
Rinse basmati rice until water runs clear. Soak in water for 20 minutes, then drain.
⏱️ 20 minutes - 3
In a large pot or Dutch oven, heat vegetable oil over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.
⏱️ 7 minutes - 4
Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
⏱️ 1 minute - 5
Stir in diced tomatoes, remaining Mandi spice mix, cinnamon stick, cardamom pods, and bay leaves. Cook for 5 minutes until tomatoes break down.
⏱️ 5 minutes - 6
Add the drained basmati rice to the pot and stir to coat with the aromatics. Pour in chicken broth and bring to a boil.
💡 Tip: Ensure rice is submerged in liquid. - 7
Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Do not stir.
⏱️ 15 minutes - 8
While the rice simmers, preheat oven to 200°C (400°F). Arrange marinated chicken pieces on a baking sheet.
- 9
Bake chicken for 30-40 minutes, or until cooked through and skin is golden brown and crispy.
⏱️ 40 minutes - 10
Once rice is done, remove cinnamon stick, cardamom pods, and bay leaves. Gently fluff the rice with a fork. Drizzle with saffron-infused water and rose water, then mix gently.
💡 Tip: Avoid over-mixing to keep rice grains separate. - 11
Serve the fragrant rice on a platter, topped with the crispy baked chicken pieces.
💡 Pro Tips
- ✓For an authentic smoky flavor, you can place a small piece of charcoal in a foil cup with a bit of oil in the center of the rice pot after cooking, cover tightly, and let it smoke for a few minutes before serving.
- ✓Adjust the amount of spices to your preference.
- ✓Ensure chicken is at room temperature before baking for even cooking.
🔄 Variations
- Use lamb or beef instead of chicken.
- Add dried fruits like raisins or apricots to the rice for sweetness.
- Serve with a side of tomato-based chili sauce (dagga).