Delicious Arabian Chicken Mandi Rice Recipe

Discover how to make authentic Chicken Mandi Rice at home with fragrant rice, juicy grilled chicken, and Arabic-style spices. A step-by-step recipe wi

If there's one dish that captures the heart of Arabian cuisine, it's Chicken Mandi Rice—a smoky, aromatic rice dish layered with perfectly spiced, juicy chicken. Originating from Yemen and loved across the Middle East, Mandi is more than a meal—it's a celebration of flavor, tradition, and warmth.

Cooked with a blend of exotic spices like cardamom, cloves, cinnamon, and black lime (loomi), the rice is infused with deep, earthy aromas. What makes it truly special is the smoking technique used to lock in that signature charcoal flavor. Traditionally cooked in underground clay ovens, Chicken Mandi has evolved into a kitchen-friendly version you can recreate at home—without compromising on its soul.

Whether you’re hosting a family feast or craving something royal on the weekend, this dish will turn your dining table into a Middle Eastern feast.

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Ingredients-:

For Mandi Masala-(Roast and Grind)

1.      Coriander Seeds- 2 tablespoon

2.      Cumin Seeds- 2 table spoon

3.      Nutmeg-1

4.      Black Pepper Corn-2 tablespoon

5.      Cloves-10 

6.      Cinnamon- Two 1 inch Stick

7.      Green Cardamom- 1 tablespoon 

8.      Mace- 2  

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Other Ingredients-:

1.      Chicken – 1 kg (Mainly leg pieces but you can add other pieces as per your wish. You can use boneless pieces also but keep in mind that pieces should be medium to large size not very small)

2.       Basmati Rice- 1 Kg

3.      Water- 2 liters

4.      Lime Juice- ½ cup

5.      Refined Oil- ½ cup

6.      Red Chili Powder- 2 teaspoon

7.      Turmeric Powder- 2 teaspoon

8.      Ginger Paste- 2 tablespoon

9.      Garlic Paste- 3 tablespoon

10.   Ghee- 25 grams

11.   Almond , Cashew,Raisin-200 gram

12.   Saffron – 1 pinch

13.   Butter- 3 tablespoon

14.   Sliced Onion- 1 cup

15.   Chopped Parsley- 1 cup

 

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Method-:

The ingredients are ready, the flavors are calling—now it’s time to create magic. Follow these simple steps to turn this recipe into a delicious masterpiece. 

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1.      Roast the Mandi Masala with 1 tablespoon salt. Roast till aroma of spices comes out.

2.   Grind the Roasted spices to smooth powder

3.   Wash and pat dry the chicken.

4.   Wash and drain the rice

5.   Now make a smooth paste with mandi masala , ginger, garlic paste (keep one tablespoon garlic paste aside for future use) , red chili powder, turmeric powder, lime juice. Keep 3/4 teaspoon mandi masala aside for further use.

6.  Marinate the chicken with the paste for 30 minutes.

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7.  Take a steamer, add the marinated chicken with required water then steam until 90 percent done. Keep the stock aside.

8.  Take a frying pan and add butter in it.

9.  When butter melts add steamed chicken pieces in it and fry both side to golden color.

10.  Fry the cashew, almonds and raisin and keep aside in a bowl.

11. Now take a deep vessel and add the ghee to it. Add sliced onion and garlic paste and fry till golden. Add the reserve stock and bring to boil.

12. Finally add the rice, saffron, fried nuts and chicken pieces by mix and       match way. Cover the lid and cook in medium flame for 15-20 minutes.

13. Open the lid of the vessel. Place a small steel bowl in the centre and add a 1 teaspoon of ghee to it. Place a burning charcoal in the bowl and immediately cover the lid. Keep for 2 minutes.

14. Take the bowl out and add parsley leaves chopped and sprinkle the mandi masala over it. cover it till serve.

 

Fragrant, smoky, and soul-satisfying—Chicken Mandi Rice brings the magic of Arabian kitchens straight into your home. With each bite, you taste tradition, spice, and warmth. Whether it’s your first time trying Mandi or you’re reliving a memory from your travels, this recipe is sure to win hearts.

Pair it with tomato chutney, garlic sauce, or a light cucumber raita, and let the flavors do the talking. Bookmark this recipe and make it your weekend hero—it’s not just food, it’s an experience.

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