When it comes to delicious cuisines, Middle East has plenty to offer. One such dish popular all over the world is, Mandi. You may ask what Mandi is? Well, it is a traditional Yemeni dish prepared using meat and rice with a unique blend of spices called hawaj. It is cooked in an earthen oven and is different than other chicken and rice recipes. Mandi gets distinguished for its unique blend of spices and cooking style.

The underground oven used for cooking is designed by making a hole in the ground. Later on, it is coated with clay. The pit is then layered with charcoal. While the rice pan is put on the charcoal, the chicken or lamb is suspended over it. The oven is sealed and this recipe is cooked for many hours. No steam is allowed to seep out and the chicken juices dips on rice cooking it with its flavour. 

The slow cooking method adds to its deliciousness, aroma, and flavour.

What to serve Mandi rice with?

Chicken Mandi is served with an Arabic salsa called Salata Hara. It’s also known as tomato chutney. It is prepared using tomatoes, green chillies, cilantro, and lime juice. The tangy taste and freshness of this special chutney gels well with this Mandi biryani. 

You can also have your own side dish or chutney to serve with Mandi, such as freshly cut cucumber salad, your version of salsa, or mayonnaise.

How to make chicken Mandi?

Here’s how you can make the perfect chicken Mandi recipe at home.

Preparation Time: 20 minutes 

Cook Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Ingredients you need:

For Hawaj or Mandi spice: 

• 1 dry lemon
• 1 large cinnamon stick
• 2 tbsp black pepper corns
• 2 tbsp coriander powder
• ½ tsp cloves
• 2 tbsp cumin seeds
• 1 tsp fennel seeds
• 4 cardamoms
• 1 tsp turmeric powder
• 2 bay leaves

For chicken marination:

• 2 tbsp oil
• 6 chicken leg quarters (skinless and bone-in)
• 2 tbsp ginger garlic-paste
• 3 tbsp mandi masala
• Salt as per taste 

For the Arabic Tomato Salsa or Salata Hara:

• 3 tomatoes (roughly chopped)
• 2 garlic pods
• 2 green chilies
• Half of a small lemon (squeezed)
• a handful of cilantro leaves
• Salt as per the taste 

For the Mandi recipe:

• 3 cups basmati rice (thoroughly washed and drained)
• 5 1/4 cups of water
• 2 bay leaves
• 1 cinnamon stick
• 1/2 tsp black pepper
• 1 large onion (finely sliced)
• 2 green chilies (slit)
• 1 large carrot (julienned)
• 2 dried black lemons
• 1/2 cup golden raisins
• 1 tbsp mandi spice
• 1 magic chicken cube
• 2 tbsp oil
• 2 tbsp butter

Cooking method:

How to prepared Mandi spice mix:

Dry roast Mandi spice ingredients until fragrant. Cool it down and then grind it to fine powder. Once done, set it aside. 

How to prepare chicken marinade for Mandi:

Take all the ingredients mentioned in marination and mix them together. Make cuts on the chicken pieces then marinade them using the marinade concoction and let them set for about 30 minutes. 

How to prepare the Arabic tomato salsa:

Mix and grind all the ingredients under this list. You can taste and adjust the seasoning as per your needs. 

How to prepare Mandi:

• Take a pan, add oil to it and heat it on medium flame. Now add bay leaves, black pepper, cinnamon sticks and sauté until fragrant. 
• Add onions and salt. Cook until onions become translucent. Toss carrots and raisins and saute it for about 2 minutes. 
• If you don’t have a pit or underground oven, preheat an electric oven at 350 degrees F. 
• Take an oven safe pan and transfer rice and onion, carrot mix. Add butter, chicken cubes crushed between the palms, dry lemon, 1 tablespoon Mandi spice mix and water. Add salt as per your taste. Put a grill rack on the top of the pan, layer the marinated chicken by wrapping it in aluminum foil. 
• Cook it all in the oven for about 30 minutes. After that cautiously unwrap the chicken and flip it. Now wrap the foil again and cook the chicken for about 20 more minutes. 
• While the chicken is cooking, take another pan and add little butter and roast the silvered almonds. Once it becomes fragrant, turn off the heat and set it aside. 
• After the oven timer is off, switch it off, and remove the pan from it. Check to see if the rice is cooked perfectly. Set it aside. 
• Now, unwrap the chicken and dispose the foil. Take out the grill rack and cover the pan using a lid. Now remove the chicken from grill rack and fry it on a pan. Fry it from both sides until it is browned.  

• Place the chicken on top of the rice and garnish with roasted almonds. Close the lid and set it aside for about 10-15 minutes. After that, serve it hot and enjoy. 

Tips to make Yemeni dish — chicken Mandi rice 

• You can use any long grain or extra-long-grain basmati rice.
• Based on your preference, you can use bell peppers or carrots or just skip them.
• Choose chicken thigh with bone or quarter-cut pieces for this recipe.
• As a last step, we recommend pan frying the chicken as it renders a crispy charred texture. Ensure to check the temperature to avoid overcooking or burns. The internal temperature of the oven should be between 165 and 175 degrees F. 
• The charcoal method gives the chicken a smoky flavour.

So, enjoy this delicious chicken and rice recipe with family and friends. Share your way of making chicken Mandi in the comment section.