Don't Miss

Arabian Yemeni Style Chicken Mandi Recipe

By on March 6, 2021
Arabian Yemeni Style Chicken Mandi Recipe

Arabian Yemeni Style Chicken Mandi Recipe

Arabian Yemeni Style Chicken Mandi Recipe

Arabian Yemeni Style Chicken Mandi Recipe

The Arabian Chicken Mandi Recipe is a delicious preparation of chicken cooked with mandi powder served over a layer of basmati rice.
It is packed with flavours and taste of the perfect blend of spices.
Serve it along with raita for a delicious meal.
Arabian Chicken Mandi is a traditional Yemeni dish and it’s very popular among all the Arab countries.

Bombay Biryani by shireen anwer


  1. Chicken , with bones –  500 grams
  2. Onion , finely chopped  –  1
  3. Tomato  –  1
  4. Green Chillies  –  3
  5. Ginger Garlic Paste  –  1 tbsp
  6. Leaves (tej patta)  –  3 Bay
  7. Ghee  – 1 tsp
  8. Cardamom (Elaichi) Pods/Seeds  –  2
  9. Cloves (Laung)  –  2
  10. Cinnamon Stick (Dalchini)  –  2 inch
  11. Whole Black Peppercorns  –  1 tsp
  12. Extra Virgin Olive Oil  – 2 tbsp
  13. Butter , softened – 2 tbsp
  14. Salt , to taste
  15. Basmati rice  – 2 cups
  16. Water – 4 cups

For mandi spice powder;

  1. Cardamom (Elaichi) Pods/Seeds – 1 tbsp
  2. Cloves (Laung) – 1 tbsp
  3. Whole Black Peppercorns – 1/2 tbsp
  4. Nutmeg powder – 1/2 tsp
  5. Dry ginger powder – 1 tbsp
  6. leaves (tej patta) – 2 Bay

Cooking Method;

To begin making the Arabian Chicken Mandi recipe, firstly we will prepare the Mandi spice powder.

For mandi spice powder;

  • To make the Mandi spice powder, dry roast the cardamom pods, cloves, black pepper, nutmeg dry ginger powder and bay leaves in a on on medium heat for 4-6 minutes.
  • Turn off the heat, and allow it to cool.
  • Transfer the spices in a mixer jar, and grind into a fine powder using a mixer grinder.

For the Chicken;

  • Heat a large saucepan on medium heat and add oil.
  • Once the oil is hot add finely chopped onion and sauté till translucent .
  • This will take about 2-3 minutes.
  • To the softened onions, add the ginger paste and garlic paste and sauté till the raw smell goes away.
  • Next add bay leaves, cinnamon, cardamom, cloves and black pepper and mix everything well.
  • In a mixer jar combine, tomato and green chillies and grind into a puree and add it to the pan.
  • When the oil starts to separate, add the chicken and mix. Add 4 cups of water and the Mandi spice powder according to your taste.
  • Mix cover and let it cook for about 15 minutes.
  • After 15 minutes turn off the heat.
  • We will furthermore bake the chicken to get a crispy skin.
  • In a small mixing bowl add soft butter and Mandi spice powder and some salt mix well and keep aside.
  • Preheat the oven to 200 degrees centigrade.
  • Remove the chicken from the stock and place it onto a baking tray and brush with butter and mandi spice powder mixture.
  • Bake for 20 to 25 minutes or until the skin of the chicken turns to a nice golden brown colour.

For the rice;

  • Wash and soak basmati rice for at least 20 minutes.
  • Heat olive oil in a large pan on medium heat, and fry the drained rice, stirring continuously for about 10 to 15 minutes.
  • Add this pan roasted rice to the chicken stock.
  • Now slide a large piece of aluminium foil on top of the saucepan and then cover it with the lid.
  • Cook the rice on medium low flame for about 10 minutes.
  • Remove the lid and check if there is any trace of water left.
  • If water is left then cover and cook for another 3 to 5 minutes.
  • Now fluff the rice with a fork .
  • Take ghee in a small bowl and place it in the middle of the rice.
  • Heat a piece of charcoal on direct flame until it is sred hot this will take about 5 minutes.
  • Once the charcoal is burning hot place it in the bowl of ghee that is in the rice.
  • Immediately slide back the aluminium foil and secure with lid.
  • Open it only at the time of serving, as it gives a nice smokey flavor to the rice.
  • To serve spread rice onto a large serving tray and place a piece of baked chicken on the top.
  • serve Arabian Chicken Mandi with Raw Mango raita and Pickled onions for a delicious weeknight dinner.

About Shanila Akhter

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.