Chicken Mandi (arabic mandi & chicken rice) is the definition of classic Arabic comfort food. These Chicken Mandi recipes are great when you’re in a time crunch. Whether you need to pack a quick lunch or whip up an easy, stress-free dinner, you’ve come to the right place.
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Chicken Mandi (arabic mandi & chicken rice)
Chicken Mandi (arabic mandi & chicken rice) is a traditional dish that originated from Hadhramaut, Yemen, consisting mainly of meat and rice with a special blend of spices, cooked in a pit underground. It is popular and commonly consumed in most areas of the Arabian Peninsula, and even considered a staple dish in many regions.
Ingredients For Mandi
Chicken 2 piece thighs
Rice 1 cup Basmati
Hot sauce 1 tbsp
Whole Spices powder 1 tsp
Red chili powder 1 tbsp
Salt 1 tsp
Coriander powder 1 tbsp
Cumin powder 1 tsp
Turmeric powder 1 tsp
Coriander leaves half bunch
Green chili 6
Lemon juice 1 tsp
Tomato 1 medium sized chopped
Cooking oil 1/2 cup
Ginger
Garlic 2 cloves
Onion
How to make Chicken Mandi
Marination
Take a bowl add all the dry ingredients into the bowl.Mandi masala is ready.
- Whole Spices powder 1 tsp
- Cumin powder 1 tsp
- Coriandet powder 1 tbsp
- Red chili powder 1 tbsp
- Turmeric powder 1 tsp
- Salt 1 tsp
Clean the chicken pieces and make gashes on them, rub the mandi masala marinate on it properly. Let this marinate for a minimum of 30 minutes.
Fry-Chicken
In a pan take oil and fry the marinated chicken pieces for 10-15 minutes on medium to low flame.
Until the chicken is tenders.
When the chicken is tender take out the chicken into plate and set aside.Now start making Mandi.
Making Mandi
Take a another cooking pot,heat 2 tbsp of oil,when the oil is hot then add small sized chopped onion,and split green chili and fry a minute.
In a blender food processor add 1/2 cup of Coriander leaves,6 green chili,2 garlic cloves,1 inch ginger piece,1 medium sized chopped tomato and 1 tsp of lemon juice,Hot sauce 1 tbsp and blend until smooth puree.
Now the puree transfer to the fried onion and fry 1 minutes until the raw smell is gone.
Soak the rice in 4 cups of water for at least 30 mins before cooking.
Now Add the soaked rice and 4 cups of water and let it come to a rolling boil.And cook until the water has dried and the rice is cooked
And cook until the water has dried and the rice is cooked.Then add fried chicken and steam for 1 minutes on low flame.
Serve Hot 🔥.
My More Craving Rice Recipes
Below Recipe Card
Chicken Mandi (Arabic mandi)
Ingredients
- 2 pieces thighs Chicken
- 1 Cup Basmati Rice
- 1 tbsp Hot sauce
- 1 tsp whole spices powder
- 1 tbsp Red chili powder
- 1 tsp Salt
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 1 tsp Turmeric powder
- Coriander leaves half bunch
- 6 Green chili
- 1 tsp lemon juice
- 1 Medium Sized Tomato
- 1/2 Cup Cooking oil
- 1 Small Sized Onion chopped
- 2 Garlic cloves
- 1 inch Ginger 1 piece
- Water as needed
Instructions
Marination
- Take a bowl add all the dry ingredients into the bowl.Mandi masala is ready.
- Clean the chicken pieces and make gashes on them, rub the mandi masala marinate on it properly. Let this marinate for a minimum of 30 minutes.
Fry-Chicken
- In a pan take oil and fry the marinated chicken pieces for 10-15 minutes on medium to low flame.
- Until the chicken is tender.
- When the chicken is tender take out the chicken into plate and set aside.Now start making Mandi.
Making Mandi
- Take a another cooking pot,heat 2 tbsp of oil,when the oil is hot then add small sized chopped onion,and split green chili and fry a minute.
- In a blender food processor add 1/2 cup of Coriander leaves,6 green chili,2 garlic cloves,1 inch ginger piece,1 medium sized chopped tomato and 1 tsp of lemon juice,Hot sauce 1 tbsp and blend until smooth puree.
- Now the puree transfer to the fried onion and fry 1 minutes until the raw smell is gone.
- Now Add the soaked rice and 4 cups of water and let it come to a rolling boil.And cook until the water has dried and the rice is cooked.
- And cook until the water has dried and the rice is cooked.Then add fried chicken and steam for 1 minutes on low flame.
- Serve Hot.
