What2Eat
Arabian Chicken Mandi Recipe -Yemeni Style Rice & Chicken
Middle EasternLunchNon-Veg

Arabian Chicken Mandi Recipe -Yemeni Style Rice & Chicken

A non-veg Middle Eastern recipe with chicken - with bones, onion - finely chopped, tomato. Ready in 2h, serves 4.

Curated byKavya Sharma🇮🇳

Calories
1050kcal
Estimated Cost
₹550-700
Carbs137g
Protein63g
Fats28g
Servings Scaler
4

Instructions

34 steps
  1. 1

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

    chicken - with bones(500 grams)nutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon)
  2. 2

    For mandi spice powderTo 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

    ginger garlic paste(1 tablespoon)bay leaves (tej patta)(3)cardamom (elaichi) pods/seeds(2)cloves (laung)(2)whole black peppercorns(1 teaspoon)cardamom (elaichi) pods/seeds(1 tablespoon)cloves (laung)(1 tablespoon)whole black peppercorns(1/2 tablespoon)nutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon)bay leaves (tej patta)(2)
  3. 3

    Turn off the heat, and allow it to cool

  4. 4

    Transfer the spices in a mixer jar, and grind into a fine powder using a mixer grinder

    nutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon)
  5. 5

    For the ChickenHeat a large saucepan on medium heat and add oil

    chicken - with bones(500 grams)
  6. 6

    Once the oil is hot, add finely chopped onion and sauté till translucent

    onion - finely chopped(1)
  7. 7

    This will take about 2-3 minutes

  8. 8

    To the softened onions, add the ginger paste and garlic paste and sauté till the raw smell goes away

    onion - finely chopped(1)ginger garlic paste(1 tablespoon)tablespoons butter - softened(2)dry ginger powder(1/2 tablespoon)
  9. 9

    Next, add bay leaves, cinnamon, cardamom, cloves and black pepper and mix everything well

    bay leaves (tej patta)(3)cardamom (elaichi) pods/seeds(2)cloves (laung)(2)inch cinnamon stick (dalchini)(2)whole black peppercorns(1 teaspoon)cardamom (elaichi) pods/seeds(1 tablespoon)cloves (laung)(1 tablespoon)whole black peppercorns(1/2 tablespoon)bay leaves (tej patta)(2)
  10. 10

    In a mixer jar combine, tomato and green chillies and grind into a puree and add it to the pan

    tomato(1)green chilli(3)
  11. 11

    When the oil starts to separate, add the chicken and mix

    chicken - with bones(500 grams)
  12. 12

    Add 4 cups of water and the Mandi spice powder according to your taste

    salt - to tastewater(4 cups)nutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon)
  13. 13

    Mix, cover and let it cook for about 15 minutes

  14. 14

    After 15 minutes, turn off the heat

  15. 15

    We will furthermore bake the chicken, to get a crispy skin

    chicken - with bones(500 grams)
  16. 16

    In a small mixing bowl, add soft butter and Mandi spice powder and some salt, mix well and keep aside

    tablespoons butter - softened(2)salt - to tastenutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon)
  17. 17

    Preheat the oven to 200 degrees centigrade

  18. 18

    Remove the chicken from the stock and place it onto a baking tray and brush with butter and mandi spice powder mixture

    chicken - with bones(500 grams)tablespoons butter - softened(2)nutmeg powder(1/2 teaspoon)dry ginger powder(1/2 tablespoon)
  19. 19

    Bake for 20 to 25 minutes or until the skin of the chicken turns to a nice golden brown colour

    chicken - with bones(500 grams)
  20. 20

    For the riceWash and soak basmati rice for at least 20 minutes

    basmati rice(2 cups)
  21. 21

    Heat olive oil in a large pan on medium heat, and fry the drained rice, stirring continuously for about 10 to 15 minutes

    tablespoons extra virgin olive oil(2)basmati rice(2 cups)
  22. 22

    Add this pan roasted rice to the chicken stock

    chicken - with bones(500 grams)basmati rice(2 cups)
  23. 23

    Now slide a large piece of aluminium foil on top of the saucepan and then cover it with the lid

    chicken - with bones(500 grams)
  24. 24

    Cook the rice on medium low flame for about 10 minutes

    basmati rice(2 cups)
  25. 25

    Remove the lid and check if there is any trace of water left

    water(4 cups)
  26. 26

    If water is left, then cover and cook for another 3 to 5 minutes

    water(4 cups)
  27. 27

    Now fluff the rice with a fork

    chicken - with bones(500 grams)basmati rice(2 cups)
  28. 28

    Take ghee in a small bowl and place it in the middle of the rice

    ghee(1 teaspoon)basmati rice(2 cups)
  29. 29

    Heat a piece of charcoal on direct flame until it is sred hot, this will take about 5 minutes

  30. 30

    Once the charcoal is burning hot, place it in the bowl of ghee that is in the rice

    ghee(1 teaspoon)basmati rice(2 cups)
  31. 31

    Immediately slide back the aluminium foil and secure with lid

    chicken - with bones(500 grams)
  32. 32

    Open it only at the time of serving, as it gives a nice smokey flavor to the rice

    basmati rice(2 cups)
  33. 33

    To serve, spread rice onto a large serving tray and place a piece of baked chicken on the top

    chicken - with bones(500 grams)basmati rice(2 cups)
  34. 34

    Serve Arabian Chicken Mandi with Raw Mango raita and Pickled onions for a delicious weeknight dinner

    chicken - with bones(500 grams)onion - finely chopped(1)

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