Arabian Chicken Mandi Recipe -Yemeni Style Rice & Chicken a traditional dish

ARABIAN CHICKEN MANDI RECIPE

 Here is a flavorful Arabian Chicken Mandi Recipe – Yemeni Style Rice & Chicken, a traditional dish from Yemen, loved across the Middle East for its aromatic spices and smoky, tender meat.

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🍗 Arabian Chicken Mandi (Yemeni Style)

🕰️ Prep Time: 30 mins

⏳ Cook Time: 1.5–2 hours

🍽️ Serves: 4–5

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🧂 Ingredients

For the Chicken Marinade:

• 1 whole chicken (cut into halves or quarters)

• 2 tbsp yogurt

• 1 tsp turmeric

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp paprika or Kashmiri red chili powder

• ½ tsp black pepper

• ½ tsp cinnamon powder

• 1 tsp garam masala or mandi spice mix (optional)

• 1 tbsp lemon juice

• 2 tbsp oil

• Salt to taste

For the Rice:

• 2 cups basmati rice (washed and soaked for 30 mins)

• 1 large onion (sliced)

• 4–5 garlic cloves (minced)

• 1 medium tomato (chopped)

• 1 bay leaf

• 3–4 cloves

• 2–3 green cardamom pods

• 1 cinnamon stick

• 1 tsp cumin seeds

• ¼ tsp turmeric

• 4 cups chicken stock or water

• Salt to taste

For the Mandi Spice Mix (optional but authentic):

• 1 tsp black peppercorns

• 1 tsp coriander seeds

• ½ tsp cumin seeds

• ½ tsp fennel seeds

• ¼ tsp cinnamon

• 2 cloves

• Toast and grind all into a powder

Optional for Smoky Flavor (Dhungar Method):

• A small piece of coal

• ½ tsp ghee or oil

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🍳 Method

1. Marinate the Chicken:

• Mix all marinade ingredients and rub well onto the chicken.

• Marinate for at least 2 hours (overnight for best flavor).

2. Cook the Chicken:

• Preheat oven to 200°C (390°F).

• Place chicken on a baking tray and roast for 35–40 minutes until golden and cooked through.

• Alternatively, pan-fry on medium heat until golden, then cover and cook until done.

3. Prepare the Rice:

• In a deep pot, heat some oil or ghee.

• Add whole spices (bay leaf, cardamom, cloves, cinnamon, cumin).

• Add sliced onions and sauté until golden brown.

• Add garlic and tomato. Cook till soft.

• Add turmeric and mandi spice mix. Stir.

• Add soaked rice and mix gently.

• Pour in chicken stock or water. Add salt.

• Cook covered on low heat until rice is fluffy (15–18 mins).

4. Infuse Smoky Flavor (Dhungar):

• Place a small steel bowl or foil cup on top of the rice.

• Heat a piece of coal until red hot.

• Place coal in the bowl, pour a bit of ghee/oil on it, and immediately cover the pot tightly for 5–7 mins.

• This step adds a traditional smoky aroma.

5. Assemble and Serve:

• Fluff the rice and spread on a large platter.

• Top with roasted chicken.

• Garnish with fried onions, nuts, or raisins if desired.

• Serve with tomato chutney or yogurt sauce.

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🍅 Simple Tomato Chutney (Optional Side)

Blend:

• 1 tomato

• 1 garlic clove

• 1 green chili

• Salt and lemon juice to taste

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Let me know if you'd like a printable version or to adjust it for a pressure cooker or Instant Pot.

Thanks for sharing the ingredients! You've provided a complete list including both the chicken and rice components, and the mandi spice powder ingredients. Let's break this down clearly into Mandi Spice Powder, Chicken Marinade & Cook Base, and Rice Preparation steps.

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🍚 Rice Preparation

Ingredients:

• 2 cups Basmati rice (washed & soaked 30 mins)

• 4 cups Water

• 2–3 tsp of the Mandi spice powder

• Salt to taste

• Butter (to finish)

Method:

1. In a separate pot or same pot after removing the chicken, add 4 cups water.

2. Add some mandi spice, bay leaves, salt, and bring to a boil.

3. Add soaked rice and cook on medium heat until water is absorbed and rice is fluffy.

4. Add butter on top and fluff gently.

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🔥 Optional Dhungar (Smoky Flavor):

• Heat a piece of charcoal until red hot.

• Place in a small foil bowl inside the pot of cooked rice and chicken.

• Add a few drops of ghee, immediately cover with a tight lid.

• Let it smoke for 5–7 minutes.

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🥄 Final Assembly:

1. Place cooked rice on a large tray or dish.

2. Top with cooked chicken pieces.

3. Garnish with fried onions, toasted nuts, or raisins if desired.

4. Serve hot with tomato chutney or yogurt raita.

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Here's the complete and organized instructions for making Arabian Chicken Mandi – Yemeni Style Rice & Chicken, including the rice preparation and final smoking step.

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🍗🍚 Arabian Chicken Mandi Recipe – Yemeni Style Rice & Chicken

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🌿 Step 1: Prepare Mandi Spice Powder

1. Dry Roast Spices:

   • Roast on medium heat for 4–6 minutes:

     • 1 tbsp cardamom pods

     • 1 tbsp cloves

     • ½ tbsp whole black peppercorns

     • ½ tsp nutmeg powder

     • ½ tbsp dry ginger powder

     • 2 bay leaves

2. Cool & Grind:

   • Allow to cool.

   • Grind into a fine powder. Set aside.

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🍗 Step 2: Cook the Chicken

1. Sauté Aromatics:

   • Heat 2 tbsp oil in a large pan.

   • Add 1 finely chopped onion, sauté until translucent (2–3 mins).

   • Add 1 tbsp ginger garlic paste; cook till raw smell disappears.

2. Add Whole Spices:

   • Add 3 bay leaves, 2 cloves, 2 cardamom pods, 2-inch cinnamon stick, and 1 tsp whole black pepper.

   • Mix well.

3. Tomato-Chili Puree:

   • Blend 1 tomato and 3 green chilies into a puree.

   • Add to the pan, cook until oil starts to separate.

4. Add Chicken & Simmer:

   • Add 500g chicken with bones.

   • Pour in 4 cups water.

   • Add 1–2 tsp prepared mandi spice powder (to taste).

   • Mix, cover, and simmer for 15 minutes.

   • Turn off the heat. Remove chicken and reserve the stock.

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🔥 Step 3: Bake the Chicken

1. Prepare Basting Mix:

   • Mix 2 tbsp softened butter with:

     • 1 tsp mandi spice powder

     • Salt to taste

2. Bake:

   • Preheat oven to 200°C (390°F).

   • Place chicken on a baking tray.

   • Brush with the butter-spice mix.

   • Bake for 20–25 minutes until crispy and golden brown.

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🍚 Step 4: Cook the Rice

1. Soak & Toast:

   • Wash and soak 2 cups basmati rice for at least 20 minutes.

   • Heat 1–2 tbsp olive oil in a large pan.

   • Drain and fry the rice on medium heat, stirring continuously for 10–15 minutes.

2. Cook in Chicken Stock:

   • Add the roasted rice to the reserved chicken stock.

   • Cover the pan with aluminum foil and place the lid tightly over it.

   • Cook on medium-low heat for 10 minutes.

3. Check & Fluff:

   • Remove the lid and check for leftover water.

   • If water remains, cook covered for another 3–5 minutes.

   • Once done, fluff the rice gently with a fork.

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🔥 Step 5: Infuse Smoky Flavor (Dhungar Method)

1. Prepare Smoke Setup:

   • Place a small steel or foil bowl in the center of the rice.

   • Add ½ tsp ghee to the bowl.

2. Burn the Charcoal:

   • Heat a small piece of charcoal directly over a flame for 5 minutes or until red hot.

3. Infuse Smoke:

   • Place the hot charcoal into the ghee.

   • Immediately cover the pan tightly with foil and lid.

   • Let it smoke for 5–7 minutes.

   • Do not open until serving for maximum flavor.

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🍽️ Step 6: Final Assembly & Serving

1. Serve:

   • Spread the fragrant rice on a large serving tray or plate.

   • Place the baked chicken pieces on top.

   • Serve hot with:

     • Raw mango raita

     • Pickled onions

     • Tomato chutney (optional)

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Absolutely! You've beautifully described the authentic way to cook moist, fall-off-the-bone Chicken Mandi just like it's done in traditional Middle Eastern restaurants—and the secret lies in:

• Long marination in the Hawaij spice mix

• Slow oven roasting sealed with foil

• Cooking rice in the collected meat juices

• Finishing with charcoal smoke

Let’s break this down step-by-step with a restaurant-style guide, including how to make the Hawaij (Savory Mandi Spice Blend).

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🍽️ How To Cook Moist & Smoky Restaurant-Style Chicken Mandi

✅ Key Goals:

• Juicy, tender chicken (not dry or crispy)

• Fragrant, fluffy rice cooked in chicken drippings

• A warm, smoky aroma from the final charcoal smoking

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🔥 Hawaij – Authentic Mandi Spice Blend

You can prepare and store this in an airtight jar for up to 3 months.

🧂 Ingredients:

• 1 tbsp cumin seeds

• 1 tbsp coriander seeds

• 1 tsp black peppercorns

• 1 tsp turmeric powder

• ½ tsp ground cinnamon

• ½ tsp ground ginger

• 4–5 cloves

• Optional: ½ tsp ground cardamom

🥄 Instructions:

1. Dry roast cumin, coriander, peppercorns, and cloves for 2–3 mins on medium heat.

2. Cool and grind into a powder.

3. Mix with the remaining ground spices (turmeric, ginger, cinnamon, cardamom).

4. Store in an airtight container.

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🍗 Chicken Marination

Ingredients:

• 1 whole chicken (cut into halves or quarters)

• 2–3 tbsp Hawaij spice mix

• 1 tbsp yogurt or lemon juice

• 2 tbsp olive oil

• Salt to taste

Method:

1. Mix all marinade ingredients into a paste.

2. Rub generously over and under the skin of the chicken.

3. Cover and marinate in the refrigerator for at least 4 hours (preferably overnight).

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🕯️ Slow Oven Roasting

1. Preheat oven to 160°C (320°F).

2. Place the marinated chicken in a deep roasting pan or dish.

3. Seal tightly with aluminum foil (this traps moisture and creates steam).

4. Roast for 1.5 to 2 hours depending on the size of the chicken, until the meat is very tender.

5. Once done, do not broil or crisp the skin. The goal is moist, soft meat that breaks apart with hands.

6. Reserve all pan juices—this is gold for your rice.

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🍚 Cooking Rice in Chicken Drippings

1. Wash and soak 2 cups basmati rice for 20–30 minutes.

2. In a large pan, heat a bit of oil and lightly sauté the drained rice (optional).

3. Add the reserved chicken juices from roasting.

4. Top up with water or chicken stock so total liquid is 4 cups.

5. Add salt to taste and 1 tsp extra Hawaij spice mix.

6. Cover and cook on low heat until rice is fluffy and cooked through.

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🔥 Final Step: Infuse Smoky Flavor

1. Transfer the cooked rice to a serving tray.

2. Place roasted chicken pieces on top.

3. For the smoke effect:

   • Heat a small piece of charcoal until red hot (on gas flame or grill).

   • Place it in a small steel or foil bowl.

   • Place the bowl in the center of the rice tray.

   • Pour 1 tsp ghee or oil on the coal.

   • Immediately cover the tray tightly with foil or a lid for 5–7 minutes.

   • Remove only at the time of serving.

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🥗 Suggested Accompaniments:

• Raw Mango Raita (or plain yogurt)

• Pickled onions

• Tomato-garlic chutney or green chili sauce

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