Chicken Mandi is a traditional rice dish. It originates from the Arabian Peninsula. It is particularly popular in Yemen, Saudi Arabia, and other parts of the Middle East and South Asia. Here are several descriptions of Chicken Mandi:
Chicken Mandi is a fragrant and aromatic dish. It is characterized by the use of a blend of spices like saffron, cardamom, cloves, and bay leaves. The chicken is marinated and cooked to perfection, infusing the rice with rich flavors. The combination of spices gives it a warm and earthy taste.
The dish is traditionally prepared using a method called “dum.” In this method, the chicken and rice are cooked together in a sealed pot. This allows the flavors to meld beautifully. The chicken is often first seared to lock in juices. Then it is layered over the partially cooked rice. The rice absorbs the savory broth during the final cooking stage.
Chicken Mandi is visually striking, with golden-brown, tender pieces of chicken resting atop fluffy, saffron-infused rice. It’s typically garnished with fried onions, toasted nuts, and fresh herbs, creating an inviting and colorful presentation.
This dish is often served during special occasions and large gatherings, representing hospitality and tradition. It’s a communal dish usually shared among family and friends, emphasizing the importance of togetherness in Middle Eastern culture.
Chicken Mandi is commonly served with sides like a tangy tomato sauce (salsa). It also comes with a yogurt-based dip or a simple salad. These sides complement the rich flavors of the dish. The sides add freshness and balance to the aromatic main course.
The rice is cooked to a perfect fluffiness. Each grain separates while still being infused with the rich broth. The chicken is tender and juicy, often falling off the bone, providing a satisfying contrast to the textured rice.
Ingredients for Chicken Mandi
Saudi spice
- 2 tbsp coriander seed
- 1 tbsp cumin
- 1 tsp black pepper
- 1/2 tsp long (cloves)
- 1/2 tsp lemon zest ( ideally dried lemon)
- 1 tbsp green cardamom
- 2 pieces of cinnamon
Chicken marination
- 2 tbsp Saudi mix
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp paprika powder
- 1 tbsp lemon juice
- 2 tbsp oil
- 2 tbsp ginger garlic paste
- 1 whole chicken
Mandi Rice
- ¼ cup oil
- 2 large onions
- 5-6 cardamom pods
- 1 stick cinnamon
- 7 or 8 Cloves
- 1/2 cup golden raisins
- 4 cup of rice
- 8 cup of water
Step-by-Step Guide to Making Chicken Mandi
- Grind the Saudi mix to a fine powder.
- Separate 1 tbsp for rice & rest of the powder for chicken marination.
- Mix well all chicken marination spices.
- Add 4 pieces of chicken in a bowl. Add ginger garlic paste. Add batter that we already prepared for marination. Spread in all the chicken pieces nicely.
- Heat up oil in the pan then add onions, salt and cook it till onions turn into golden brown color then add green cardamom cloves, cinnamon stick & golden raisins mix it together, remove some brown onions to use it fir garnishing later ( optional)
- Add rice (soaked & washed), water, and salt as required. Stir it properly. Then, add the spice mix into the rice.
- Place the rack on top of the vessel. Then place the chicken on the rack. Transfer the entire thing into the oven. Cook this at 200 •c (400 •F) for 1 hour. After reduced 120 •c (300 •F) 30 minutes.
- Chicken Mandi is ready to serve.
Here are some notes and tips for making Chicken Mandi:
Notes and Tips for Making Chicken Mandi
- Ingredient Quality:
- Use high-quality basmati rice for the best texture and aroma.
- Fresh spices enhance the flavor; consider using whole spices and grinding them yourself.
- Marination:
- Marinate the chicken for at least a few hours or overnight if possible. This allows the spices to penetrate the meat and ensures it’s juicy and flavorful.
- For an extra layer of flavor, include yogurt in the marinade.
- Cooking Technique:
- Dum Cooking: The traditional method of cooking Chicken Mandi is “dum” cooking. The pot is sealed with dough to trap steam. If you don’t have dough, you can use aluminum foil to cover the pot tightly.
- Cook the chicken and rice separately first, then layer them together to finish cooking.
- Spice Blend:
- Tailor the spice blend to your preference. Common spices include cumin, coriander, cardamom, and cinnamon, but feel free to adjust according to your taste.
- Consider using a spice mix like baharat for depth and complexity.
- Garnishes:
- Garnish with fried onions, toasted almonds or pine nuts. Add fresh herbs like cilantro or parsley for added texture. These also give visual appeal.
- A squeeze of lemon can brighten the dish just before serving.
- Serving Suggestions:
- Serve with a side of tangy tomato sauce or a cooling yogurt dip to balance the spices.
- Join the Mandi with a simple salad for added freshness.
- Leftovers:
- Chicken Mandi can be stored in the refrigerator for a few days. Reheat gently to prevent the rice from becoming mushy.
- It can also be frozen for longer storage; just make sure to cool it completely before freezing.
- Vegetarian Variation:
- You can make a vegetarian version by substituting the chicken with marinated vegetables, tofu, or chickpeas and using vegetable broth.
- Experiment:
- Don’t hesitate to experiment with flavors and presentation. Each chef can add their twist, making this dish uniquely theirs!
Follow these tips carefully. You’ll soon create an authentic and delicious Chicken Mandi. It will impress family and friends alike! Enjoy your cooking!
Chicken mandi
Chicken Mandi is a fragrant and aromatic dish, characterized by the use of a blend of spices such as saffron, cardamom, cloves, and bay leaves. The chicken is marinated and cooked to perfection, infusing the rice with rich flavors. The combination of spices gives it a warm and earthy taste.
Ingredients
Saudi spice
- 2 tbsp coriander seed
- 1 tbsp cumin
- 1 tsp black pepper
- 1/2 tsp long (cloves)
- 1/2 tsp lemon zest (ideally dried lemon)
- 1 tbsp green cardamom
- 2 pieces of cinnamon
Chicken marination
- 2 tbsp Saudi mix
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp paprika powder
- 1 tbsp lemon juice
- 2 tbsp oil
- 2 tbsp ginger garlic paste
- 1 whole chicken
Mandi Rice
- ¼ cup oil
- 2 large onions
- 5-6 cardamom pods
- 1 stick cinnamon
- 7 or 8 Cloves
- 4 cups of rice
- 1/2 cup golden raisins
- 8 cups of water
Instructions
1. Prepare the Spice Mix:
- Grind the Saudi mix spices into a fine powder.
- Separate 1 tablespoon of the spice mix to use for the rice.
2. Marinate the Chicken:
- In a bowl, add the chicken pieces and ginger garlic paste.
- Add the rest of the spice mix (not the 1 tbsp reserved for the rice) to the bowl. Mix well to coat the chicken thoroughly with the marinade. Allow it to marinate for at least 30 minutes for best results.
3. Cook the Onions:
- In a large pan, heat the oil over medium heat.
- Add the sliced onions and salt, cooking them until they turn golden brown.
- Once browned, add the green cardamom, cloves, cinnamon stick, and golden raisins. Mix well.
- If desired, remove some of the browned onions to use for garnishing later.
4. Prepare the Rice:
- Add the soaked and washed rice to the pan with the onions. Stir to combine.
- Add water (4 cups or as needed) and salt to taste.
- Stir the reserved spice mix into the rice. Ensure everything is evenly mixed.
5. Cook the Chicken:
- Place a rack on top of the vessel that holds the rice.
- Carefully place the marinated chicken on the rack above the rice.
- Transfer the entire setup into a preheated oven.
6. Oven Cooking:
- Bake the Chicken Mandi at 200°C (400°F) for 1 hour.
- After an hour, reduce the temperature to 120°C (300°F) and cook for an additional 30 minutes.
7. Serve:
- Once cooked, remove from the oven. Remove the chicken and rack carefully.
- Fluff the rice gently with a fork, mixing it with the spices and flavors from the chicken.
- Serve the Chicken Mandi garnished with the reserved fried onions.
Enjoy your delicious Chicken Mandi with your favorite sides!
Notes
- Use high-quality basmati rice for the best texture and aroma.
- Fresh spices enhance the flavor; consider using whole spices and grinding them yourself.
- Marinate the chicken for at least a few hours or overnight if possible. This allows the spices to penetrate the meat and ensures it’s juicy and flavorful.
- For an extra layer of flavor, include yogurt in the marinade.
Garnishes:
- Garnish with fried onions, toasted almonds or pine nuts. Add fresh herbs like cilantro or parsley for added texture. These also give visual appeal.
- A squeeze of lemon can brighten the dish just before serving.
- Serve with a side of tangy tomato sauce or a cooling yogurt dip to balance the spices.
- Join the Mandi with a simple salad for added freshness.
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