Chicken Mandi at home
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- เผยแพร่เมื่อ 15 ม.ค. 2025
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Mandi is a traditional Yemeni dish made with either chicken or mutton. The meat is marinated in an Arabic spice mix and slow-cooked in either tandoor or underground.
This is a video to show you how to replicate the dish at home without any tandoor or oven.
Kitchen Tools
Mixer Grinder- amzn.to/2Hvaq6T
Stoneware Saucepan - amzn.to/39Q35Lw
Stainless Steel Saucepan - amzn.to/2Vdd1ux
Ingredients
2 cups basmati rice
500 grams of chicken pieces
1 teaspoon turmeric powder (for rice)
For the mandi spice mix:
2 tablespoon cumin seeds
6 cardamom pieces
3 pieces cinnamon sticks of 1 inch each
8 cloves
1 tablespoon black peppercorns
3 bay leaves
1 teaspoon turmeric powder
For marinating chicken:
2 tablespoon lemon juice
1 teaspoon salt
2 tablespoon mandi spice mix
1 tablespoon olive oil
3 tablespoon cooking oil to cook chicken
For the mandi rice:
1-inch piece of cinnamon stick
4 green cardamom
5 cloves
4 small bay leaves
1 medium onion sliced
2 dry lemon (substitute - lemon juice)
2 big size non-spicy green chilies (substitute - green capsicum)
2 or 3 pieces of chicken with bones
2 tablespoon mandi spice mix
1 teaspoon salt
4 ½ cups of freshwater (to cook rice)
4 slices of tomato (optional)
1 charcoal
1 teaspoon ghee or butter
For the Dakkous -Tomato chutney for mandi
2 cloves of garlic chopped
2 green chilies
1 small onion sliced (optional)
2 large ripe tomatoes
¼ teaspoon salt
¼ cup chopped parsley
2 teaspoon olive oil
For garnish:
Fried onion, green chilies, raisins, pine seeds
Method:
Wash 2 cups basmati rice thoroughly. Add 1 teaspoon turmeric powder to the washed rice and soak in water for 1 hour. Turmeric is added to give a golden color to the rice grain.
For the mandi spice mix: In a pan dry roast 2 tablespoon cumin seeds and 1 tablespoon coriander seeds, cool and transfer it to a dry grinder. Then add 6 cardamom pieces, 3 pieces cinnamon sticks of 1 inch each, 8 cloves, 1 tablespoon black peppercorns, and 3 bay leaves. Grind to a smooth powder. Remove in a bowl and add 1 teaspoon turmeric powder. Mix well and set aside.
For the mandi chicken: Marinate chicken pieces with salt, lemon juice, 2 tablespoons of mandi spice mix, and olive oil for 30 minutes. Heat oil in a non-stick saucepan and fry the chicken pieces on high heat for 5 minutes until all juices are sealed. Reduce the flame, add 1 cup hot water, place the lid and cook until chicken is fully done.
To cook mandi rice: Discard the turmeric water gently from the rice. Heat oil in a large saucepan and add 1 small piece of cinnamon stick, cardamom, cloves, and bay leaves. Then add 1 medium onion sliced and fry till soft. Add dry lemon, 2 large non-spicy green chilies, 2 pieces of chicken with bones (to give chicken flavor to the rice), 2 tablespoon mandi spice mix, and 1 teaspoon salt, Stir well for 3 minutes on high heat and then add 4 ¼ cups of water and any water remaining from mandi chicken. Place the lid and cook until chicken is fully done. Remove chicken pieces and add soaked rice to the saucepan. Stir gently, cover, and cook until the rice is well cooked and all water has dried. You can place slices of tomato on top while cooking rice and later remove and use it for garnish.
Once the rice is cooked, place mandi chicken on the rice in the same saucepan. Place a small bowl with hot burning charcoal. Pour 1 teaspoon ghee over the coal and place the lid tightly. Fumigate the mandi rice and chicken for 15 to 20 minutes.
For the Dakkous - Roughly grind together chopped garlic, chopped green chilies, onion, and tomato. It should not be a smooth paste but leave it slightly chunky. Grind in the ‘pulse’ mode. Remove in a bowl and add salt, olive oil, and chopped parsley.
Place the mandi rice on a large serving dish, garnish with fried onion, fried green chilies, fried raisins, and fried pine seeds. Place chicken pieces on the rice and serve hot with Dakkous.
If you have tried this dish, kindly give the feedback in the comment section and send me your pics of tried dishes through email or DM on Instagram. Do not forget to subscribe to my TH-cam Channel and share it with your friends.
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Very delicious recipe
Thanks😀
Wawoo mouth watering 🤤 and eyes catching view
Thanks
Nice
Thanks
What a great mandi recipe I ❤️ it...
No unnecessary prolonging....
thanks a lot
Just love you.😘😘😘 real chef 👌awesome presentation👌unique from all other channels👍always dream to eat your cooked food😉 but just on my imaginaton😌
It turned great ..thanks shanaz
Most welcome Aashi
Wow
I tried it first time and it turned out too good. My kid also loved it. Thanks a lot dear Shanaz :)
My pleasure Minaz...I am glad that you liked it. Thanks for the lovely feedback😍
Ur recipes always too good
I m big fan of u
Thanks Tariq
Super
Thanks
Yummy 😋... tnx for sharing dear 😊
Most welcome
Can you upload mutton mandhi.
stay connected 👍
A very good explanation without a voice. Another level of presentation and video quality..!!
Even I am also following the same way on my channel. I hope soon your channel grow-up to another level..!!
Thanks for your kind words...means a lot to me
2 cups means, 150 gram of 200 grams of rice??
1 cup is 200 grams
How much water u take for boiling the rice pls explain ?
Complete recipe in description box along ...water measuremnt also mentioned
Shanaz rafeeq
Ginger garlic paste is not required?
Ginger garlic paste is mostly used for indian pakistani dishes. Arabic dishes are made in a different manner
How to dry lemon?
It happens naturally
Recipes are perfect...because of music itz irritated our mood...please without music please
Sahiba and
Super
Thanks