Chicken Mandi

Mediterranean

Intermediate

Main Course

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Aromatic
Chicken Mandi
: Yemen's Iconic Rice Feast

Name: Aromatic ~Chicken Mandi~: Yemen's Iconic Rice Feast
Total time: 160 min
Yield: 1
Cuisine: Mediterranean
Ingredients: For the Chicken; 1 Whole chicken; 2 tbsp Olive oil; 50 g Butter; 1 tbsp Yemeni spice mix (Hawaij); 1 tsp Salt; For the Yemeni Spice Mix (Hawaij); 2 tbsp Cumin powder; 1½ tbsp Coriander powder; 1 tbsp Black pepper powder; 1 tbsp Cardamom powder; 1 tsp Cinnamon powder; ½ tsp Clove powder; 1 tbsp Turmeric powder; ½ tsp Red chilli powder (optional); For the Rice; 500 g Basmati rice; 1 large Onion; 1 large Tomato; 1 Green chilli; 2 tbsp Olive oil; 1 tsp Yemeni spice mix; 1½ tsp Salt; 1 L Water; For the Garnish; 2 tbsp Raisins; 2 tbsp Slivered almonds; handful Fresh coriander leaves; Special Equipment; 1 piece Charcoal

160 mins

Cooking Time

Intermediate

Difficulty

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 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.

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

Plate it up!

Plating

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.

Pairing

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.

Garnishing

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.