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Chicken Mandi

Chicken Mandi

MediterraneanMediterraneanIntermediateIntermediateMain CourseMain Course
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Aromatic
Chicken Mandi
: Yemen's Iconic Rice Feast

160 mins
Cooking Time
Intermediate
Difficulty
25
Ingredients
Non Veg
Diet
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.

Ingredients

UNITSIngredients
For the Chicken
1Whole chicken
2 tbspOlive oil
50 gButter
1 tbspYemeni spice mix (Hawaij)
1 tspSalt
For the Yemeni Spice Mix (Hawaij)
2 tbspCumin powder
1½ tbspCoriander powder
1 tbspBlack pepper powder
1 tbspCardamom powder
1 tspCinnamon powder
½ tspClove powder
1 tbspTurmeric powder
½ tspRed chilli powder (optional)
For the Rice
500 gBasmati rice
1 largeOnion
1 largeTomato
1Green chilli
2 tbspOlive oil
1 tspYemeni spice mix
1½ tspSalt
1 LWater
For the Garnish
2 tbspRaisins
2 tbspSlivered almonds
handful Fresh coriander leaves
Special Equipment
1 piece Charcoal

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Directions

Description - Step 1

Prepare the Yemeni Spice Mix

 

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.

Step 1
Prepare the Yemeni Spice Mix
5 minutes
Step 2
Marinate the Chicken
10 minutes
Step 3
Cook the Chicken
50-70 minutes
Step 4
Prepare the Rice
25 minutes
Step 5
Smoke the Chicken
10 minutes
Step 6
Assemble and Garnish
5 minutes

Plate it up!

Plating

plating-image

Mound the smoky rice on a large circular steel platter, shaping it into a gentle dome. Place the baked chicken in the centre, on top of the rice. Arrange any carved chicken pieces around it. Place small bowls of raita and shorba along side the chicken pieces.

... Read More

Pairing

pairing-image

Pair with a tangy Yemeni tomato chutney or a cooling yoghurt raita on the side. A simple green salad with a light lemon dressing also complements such regional recipes like Chicken Mandi beautifully.

... Read More

Garnishing

garnishing-image

Scatter golden raisins and toasted slivered almonds over the rice. Garnish such with a generous handful of freshly chopped coriander leaves for a burst of colour and freshness.

... Read More

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