Chicken Mandi | Arabian Chicken Mandi

Chicken Mandi is one type of biriyani dish prepared with chicken, Sella Basmathi rice and a special blend of spices. It has its origin from Saudi Arabia and is the traditional dish of Yemen. Chicken Mandi is quite popular in the Malabar region of Kerala and Karnataka. The term ‘Mandi’ is derived from the Arabic word ‘nada’, meaning ‘dew’ which describes the dewy and moist texture of the meat. Traditional the dish was cooked underground in a pit and it was quite popular and prevalent in the areas of the Arabian peninsula. Currently Arabian Chicken Mandi has become a good trend all over the world. People liked the concept of simplicity in the one pot meat and rice dish that cooks right in the oven. It is the Mandi spice mix that makes the dish unique and special. Chicken Mandi is a mild and comforting dish and is not spicy at all. Young and tender meat is used to prepare the dish and this is one of the reasons for the enhanced flavor of the dish. Fragrant basmati rice topped with falling apart chicken pieces, this Arabian Chicken Mandi is a real family favorite.

Chicken Mandi is a healthy meal compared to our traditional biriyani dishes, as we use less oil. Traditionally, the Yemeni Chicken Mandi is smoked in a hole dug in the ground outdoors. Hot coals are added to the hole and a metal pan is added on top. But no concerns, you can still enjoy the Yemeni dish right at home as it can be easily cooked on the stove. Arabian Chicken Mandi is easy to assemble and combines all the Middle Eastern flavors in the right proportions. Cooked and drained rice is added on top of the cooked chicken and cooked in dum for 20-25 minutes. The juices of chicken runs right into the rice creating one of the most delectable Chicken Mandi dish. My kid loved the mildly spiced dish and I prepare Chicken Mandi for weekends. Try the dish at home and do send me feedback. You can explore a well detailed Chicken Mandi recipe here.

Chicken Mandi

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine Arabian

Servings 7 People

Ingredients

  

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For rice:

• 3 Cups Mandhi rice(Sella Basmathi)
• 3 Nos. Chicken stock cube
• 2 Tsp Black pepper powder
• 3 Tbsp Sunflower oil
• 3 Nos. Cardamom Elakka
• 1/2 Cup Capsicum Chopped
• Salt as required
• 2 Ltr Water

For chicken marination:

• 1.25 Kg Chicken
• 1 Tsp Garam masala
• 2 Nos. Chicken stock cube
• 1 No. Capsicum Chopped
• 2 tbsp Mandhi masala
• 1/2 Cup Sunflower oil
• 1/2 Tsp Pepper corns(crushed)
• 3 Nos. Cardamom
• Salt as required

Instructions

 

• Soak the Sella rice (for 1 hour) after washing it.
  
• Take a wide pan and add all the ingredients for cooking rice.
  
• Once the water has come to a boil, add the rice. Cover tightly. Reduce the heat to the lowest.
  
• Cover tightly. Reduce the heat to the lowest. After 15 minutes, uncover the rice and gently stir to bring the bottom rice to the top. Cover tightly and cook for another few minutes to get the rice 80% done.
  
• Drain the cooked rice.
  
• Take a large pan and add the chicken pieces along with all the ingredients that comes under chicken marination.
  
• Cover and cook for 10 minutes on medium flame.
  
• Add the drained rice. Close the lid and reduce the heat. Dum the entire pot for 20-25 minutes.
  
• Now make the rice fluffy with a fork. Mix the rice and chicken very well.
  
• While serving, place the chicken on top of the rice and enjoy.
  

Notes

You can visit this link Pottalam Chicken Biriyani. You can also visit this link Chicken Pulao.

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