Authentic Chicken Mandi Recipe- Smoky Rice & Spice Blend

Last Updated on 5 months ago by Neha Deshmukh

Authentic Chicken Mandi Recipe: Smoky Rice & Spice Blend

Hey everyone! If you’ve ever dreamed of bringing the incredible flavors of Yemen home to your kitchen, you’re in the right place. I first tried Mandi at a local Yemeni restaurant, and I was hooked. The fragrant rice, the tender chicken, and that unforgettable smoky aroma… I knew I had to try and recreate it. It took a few attempts, but I’m so excited to share my version of this authentic Chicken Mandi recipe with you!

Why You’ll Love This Recipe

This isn’t just a meal; it’s an experience. Chicken Mandi is a celebration of flavors, a dish meant to be shared with loved ones. It’s perfect for a weekend feast or a special occasion. You’ll love the depth of flavor from the homemade spice blend, the perfectly cooked rice, and the subtle smokiness that makes this dish truly special. Plus, the aroma while it’s cooking? Absolutely divine!

Ingredients

Here’s what you’ll need to make this amazing Chicken Mandi:

• 6 Green Cardamom
• 4 1-inch Cinnamon sticks
• 6 Cloves
• 2 tbsp Fennel Seeds
• 1 Star Anise
• 1 Nutmeg
• 1 Badi Elaichi (Black Cardamom)
• 1 tbsp Shahi Jeera (Caraway Seeds)
• 2 tbsp Coriander Seeds
• 1 tbsp Cumin
• 2 tbsp Black Peppercorns
• 1 tbsp Red Chili Powder
• 1 tbsp Kashmiri Red Chili Powder
• 0.5 tbsp Turmeric Powder
• 1 kg Chicken (Biryani Cut or Leg Pieces)
• 2 tbsp Ginger-Garlic Paste
• 4 cups Basmati Rice (approximately 700g)
• 7 cups Chicken Broth (approximately 1.6L)
• 2 Dried Limes (loomi)
• 2 tbsp Oil
• 2 tbsp Ghee

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• The Spice Blend: This is the heart and soul of Mandi. Don’t skimp on quality here! Roasting the whole spices really brings out their aroma. I like to do this in a dry pan over medium heat, watching carefully so they don’t burn.
• Basmati Rice: Use a good quality aged Basmati rice. The longer it’s aged, the fluffier it will be. I prefer the extra-long grain variety. Rinse the rice really well until the water runs clear – this removes excess starch and prevents stickiness.
• Dried Limes (Loomi): These are a key ingredient, adding a unique tangy flavor. You can find them at most Middle Eastern grocery stores. If you can’t find them, a squeeze of lemon juice at the end can offer a similar, though not identical, flavor.
• Chicken: I love using bone-in, skin-on chicken pieces for maximum flavor. Leg pieces and biryani cut chicken work beautifully.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Mandi Spice Mix: First, dry roast the whole spices – cardamom, cinnamon, cloves, fennel, star anise, nutmeg, badi elaichi, shahi jeera, coriander, cumin, and peppercorns – in a dry pan over medium heat for about 5-7 minutes, until fragrant. Let them cool completely, then grind them into a fine powder. Mix this powder with the red chili powder, Kashmiri red chili powder, and turmeric powder. Set aside.
2. Make the Chicken Broth: In a large pot, combine the chicken, onions, whole spices (a few of each from your spice mix is great here!), ginger-garlic paste, salt, and turmeric powder with about 8 cups of water. Bring to a boil, then reduce heat and simmer for 30-40 minutes, until the chicken is almost cooked through. Strain the broth, reserving it for later.
3. Marinate the Chicken: Coat the chicken pieces with 2 tablespoons of the Mandi spice mix, the remaining ginger-garlic paste, and a pinch of salt. Mix well to ensure the chicken is evenly coated. Refrigerate for at least 2-3 hours, or even overnight for a more intense flavor.
4. Cook the Rice: Heat the oil and ghee in a large, heavy-bottomed pot. Add the garlic, onions, and green chilies and sauté until golden brown. Add the remaining Mandi spice mix and cook for another minute until fragrant. Pour in the chicken broth, add the dried limes, and then gently add the soaked and drained Basmati rice. Bring to a boil, then reduce the heat to low, cover tightly, and simmer for 25-30 minutes, or until the rice is cooked through and all the liquid is absorbed.
5. Assemble & Smoke: Layer the cooked rice and marinated chicken in the pot. Place a small piece of hot charcoal (or a metal cup) on top of the chicken. Pour 1 tablespoon of ghee over the hot charcoal – this will create a beautiful smoky aroma. Immediately cover the pot tightly with a lid (or foil, then a lid) and let it rest for 10 minutes before serving. This is crucial for the smoky flavor to infuse the dish!

Expert Tips

• Don’t lift the lid while the rice is simmering! This releases steam and can affect the cooking process.
• If you’re worried about the rice sticking to the bottom, you can add a tablespoon of ghee to the broth.
• For extra flavor, add a handful of raisins or chopped nuts to the rice during the last 5 minutes of cooking.

Variations

• Spice Level Adjustment: If you prefer a milder flavor, reduce the amount of red chili powder. For more heat, add a pinch of cayenne pepper.
• Regional Variations in Spice Blend: Some regions add a touch of saffron to the spice blend for a more luxurious flavor.
• Slow Cooker Adaptation: You can adapt this recipe for a slow cooker! Brown the chicken first, then add all the ingredients (except the charcoal and ghee) to the slow cooker and cook on low for 6-8 hours.
• Festival Adaptations – Eid/Ramadan: This is a classic dish for Eid and Ramadan feasts. It’s often served with a side of daqqous (a Yemeni tomato and chili sauce).

Serving Suggestions

Serve Chicken Mandi hot, straight from the pot. It’s traditionally served family-style, with everyone sharing from the same dish. A side of yogurt or a simple salad complements the rich flavors beautifully. Don’t forget the daqqous if you can find it!

Storage Instructions

Leftover Mandi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

FAQs

• What is Mandi and where does it originate from? Mandi is a traditional Yemeni dish consisting of rice, meat (usually lamb or chicken), and a unique blend of spices. It originated in the Hadramaut region of Yemen.
• What type of rice is best for Mandi? Basmati rice is the best choice for Mandi. Its long grains and delicate flavor complement the spices perfectly.
• Can I use a different cut of chicken for this recipe? Yes, you can! While leg pieces and biryani cut chicken are traditional, you can also use a whole chicken or chicken thighs.
• How can I achieve a smoky flavor without charcoal? While charcoal is traditional, you can use a few drops of liquid smoke added to the broth for a similar effect. It won’t be quite the same, but it will add a smoky note.
• How long can leftover Mandi be stored? Leftover Mandi can be stored in the refrigerator for up to 3 days.

Enjoy! I hope this recipe brings a little bit of Yemen to your table. Let me know in the comments how it turns out for you!