Chicken Mandi
Middle Eastern
Intermediate
Main CourseYemeni Chicken Mandi Recipe: Fragrant Eid Chicken Rice Platter
Chicken Mandi
68 mins
Cooking Time
Intermediate
Difficulty
34
Ingredients
Non Veg
Diet
Yemeni Chicken Mandi is one of the most iconic rice dishes from the Arabian Peninsula. Traditionally cooked in underground clay ovens called tandoor pits, mandi is known for its gently spiced rice and tender roasted chicken infused with smoke. The spice mix used in mandi is warm rather than fiery, relying on coriander, cumin, dried lime, and cardamom for depth and complexity. During Eid gatherings across Yemen and neighbouring regions, large platters of mandi are placed at the centre of the table, where family members share the meal.
Ingredients
UNITSIngredients
1 kgWhole chicken with skin (cleaned and halved)
2 cupsBasmati rice
3-4Fresh red chillies
for drizzlingOlive oil
2 tbspFried raisins
8-10Almonds (blanched, peeled, fried)
For Mandi Masala:
2 tbspCoriander seeds
1 tbspCumin seeds
5-6Green cardamom
5-6Cloves
2Star anise
8-10Black peppercorns
2Bay leaves
1 inchCinnamon stick
1Dried lemon
3Dried red chillies
to tasteSalt
For Stock:
3 tbspOil
1 tspCumin Seeds
1 tspCoriander seeds
3-4Green cardamom
5-6Black peppercorns
3-4Cloves
2Bay leaves
1 inchCinnamon
3 mediumWhite onions (sliced)
1Dried lemon
to tasteSalt
4-5 cupsWater
For Marinade:
a large pinchSaffron
2 tbspOlive oil
2-3 tbspReserved stock
1½ tbspMandi masala
to tasteSalt