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Chicken Mandi

Chicken Mandi is a traditional and aromatic dish that blends juicy chicken with fragrant spices and fluffy Basmati rice, offering a comforting meal suitable for any occasion.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Middle Eastern
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Spice Mix
  • 2.5 tablespoons cumin powder
  • 2 tablespoons coriander powder
  • 1 tablespoon black pepper powder
  • 1 tablespoon cardamom powder
  • 1 teaspoon cinnamon powder
  • 0.5 teaspoon cloves powder
  • 1 tablespoon turmeric powder
  • 0.5 teaspoon red chili powder (optional) Add for extra heat.
For the Chicken
  • 1 whole chicken with skin, cut in half Use bone-in chicken for best results.
  • 2 teaspoons Yemeni mix spice
  • to taste salt
  • 2 tablespoons melted butter
For the Rice
  • 1 cup Basmati rice, washed and soaked
  • 2.5 cups boiling water Refer to notes for preparation.
  • 2 teaspoons salt Or to taste.
  • 1.5 teaspoons Yemeni mix spice (for rice)
For the Sauté
  • 1 large onion, chopped
  • 1 large tomato, chopped
  • 3 tablespoons olive oil
For Garnish (optional)
  • 0.5 cup raisins and sliced almonds

Method
 

Preparation
  1. Mix all the spices (cumin, coriander, black pepper, cardamom, cinnamon, cloves, turmeric, and red chili powder if using) in a bowl.
  2. Season the chicken halves generously with salt. Combine melted butter with 2 teaspoons of the spice mix and brush over the chicken.
  3. Cover and refrigerate the chicken for at least 10 minutes for deeper flavor (optional).
Cooking the Chicken
  1. Preheat your oven to 190°C (375°F). Wrap the chicken pieces in aluminum foil and bake for 35 minutes.
  2. Remove the foil and continue baking for another 25 minutes until the chicken is golden and cooked through.
  3. Set the cooked chicken aside.
Preparing the Rice
  1. In a pan, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
  2. Add chopped tomatoes and green chili, cooking for about 4 minutes until the tomatoes soften.
  3. Stir in the Yemeni spice mix and cook for another two minutes.
  4. Pour in the boiling water and season with salt. Bring the mixture to a rolling boil.
  5. Add the soaked Basmati rice. Once boiling again, cover tightly with a lid and reduce heat to the lowest setting. Cook for 15 minutes.
Final Touch
  1. After 15 minutes, remove the lid and gently stir the rice. Replace the lid and cook for another 15 to 17 minutes until fully cooked.
Serving
  1. Place the baked chicken on top of the rice and garnish with raisins and sliced almonds if desired.

Notes

Store spice mixture in a cool, dry place in an airtight container. For enhanced flavor, marinate chicken overnight in the spice and butter mixture. If rice tends to stick, add a teaspoon of oil to the water.