Chicken Mandi is a traditional Yemeni dish that's loved for its bold flavours and fragrant rice. The chicken is marinated with warm Middle Eastern spices, then baked until juicy and golden. It's served over long-grain rice that's cooked with whole spices, onions, and broth, absorbing all the rich flavours. A final touch of charcoal smoking gives the dish its signature aroma. Often enjoyed during festivals or special gatherings, Chicken Mandi is a complete and satisfying one-pot meal.
In a bowl, combine cumin, coriander, black pepper, cardamom, cinnamon, clove, turmeric, and red chilli powders. Mix well and set aside.
Description - Step 2
Marinate the Chicken
Clean the chicken and pat it dry. Make a few slits in the flesh. Next, in a small bowl, mix 2 tbsp olive oil, melted butter, 1 tbsp of the spice mix, and 1 tsp salt. Rub this mixture all over the chicken, inside and out. Let it marinate for 30 minutes.
Description - Step 3
Cook the Chicken
Cook the marinated chicken in a heavy-bottomed pan or deep kadhai over low to medium heat. Cover it with a tight-fitting lid and cook for about 45–50 minutes, turning occasionally and basting with its own juices. For a golden, slightly crisp finish, increase the heat at the end and pan-roast uncovered for 10–15 minutes, flipping as needed. Alternatively, you can preheat the oven to 200°C and bake the marinated chicken in a deep baking tray for about 70 minutes — first covering it with foil and baking for 45 minutes, then uncovering and baking for an additional 25 minutes to achieve a crisp, golden finish.
Description - Step 4
Prepare the Rice
While the chicken bakes, heat 2 tbsp olive oil in a large pot. Sauté the chopped onions until soft and lightly browned. Add the tomato, green chilli, and 1 tsp of the spice mix. Cook for 2-3 minutes. Drain the soaked rice and add it to the pot. Stir gently to coat the rice with the spices. Pour in 1 L water and add 1½ tsp salt. Bring to a boil, then reduce the heat to low. Cover and let the rice simmer for 15-20 minutes until fluffy and the water is absorbed.
Description - Step 5
Smoke the Chicken
Once the chicken is cooked, using tongs, hold a piece of charcoal with the flame. Place an aluminium foil cup in the centre of the rice. Put the lit charcoal in the cup. Drizzle a little ghee or oil over the charcoal. It will start to smoke. Immediately cover the pot tightly and let the smoke infuse for 5-7 minutes. Discard the foil cup and charcoal.
Description - Step 6
Assemble and Garnish
Transfer the smoky rice to a large serving platter. Place the baked chicken on top. Garnish with a scattering of raisins, toasted almonds, and fresh coriander. Serve Chicken Mandi hot, with a simple salad and yoghurt raita on the side.
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Mediterranean
Intermediate
Main Course
