Chicken Mandi: Discover the Secret to Perfect Flavor!
A traditional Arabian dish featuring marinated chicken and aromatic basmati rice cooked together for a delightful meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking, Cooking
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Scale
- 1 whole chicken (cut into halves or quarters)
- 2 tablespoons plain yogurt
- 1 tablespoon tomato paste
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground cinnamon
- ½ teaspoon black pepper
- 4 garlic cloves, minced
- Juice of 1 lemon
- Salt to taste
- 2 cups basmati rice, rinsed and soaked 30 minutes
- 1 large onion, finely chopped
- 2 tablespoons vegetable oil or ghee
- 1 cinnamon stick
- 3 cardamom pods
- 3 cloves
- 2 bay leaves
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 chicken bouillon cube (optional)
- Salt to taste
- 4 cups water or chicken broth
- 1 small piece of natural lump charcoal
- 1 teaspoon ghee or butter
- Small heat-safe bowl or foil cup
Instructions
- Marinate the Chicken: Mix all marinade ingredients in a bowl. Rub onto the chicken pieces thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
- Cook the Chicken: Preheat oven to 400°F (200°C). Place marinated chicken on a wire rack over a baking tray. Bake for 35–45 minutes until cooked through and golden brown. For a charred finish, broil for the last 3 minutes.
- Prepare the Rice: In a large pot, heat oil or ghee. Add onion and sauté until soft. Add spices (cinnamon stick, cardamom, cloves, bay leaves), then stir in ground turmeric, cumin, coriander. Add drained rice, bouillon, salt, and water or broth. Bring to boil, then lower heat, cover, and simmer until rice is fully cooked and fluffy (about 15–20 minutes).
- Add Smoky Flavor (Optional): Heat a piece of charcoal until red hot. Place it in a small foil cup or bowl in the center of the cooked rice. Pour ghee over it and immediately cover the pot with a lid to trap the smoke. Let sit for 5–8 minutes, then remove charcoal.
- Serve: Plate the rice on a large serving platter and place roasted chicken on top. Garnish with toasted nuts, raisins, or chopped herbs if desired.
Notes
- For best flavor, marinate the chicken overnight.
- Adjust spices according to your taste preferences.
- Use a thermometer to check the chicken is fully cooked (165°F/75°C internal temperature).
Nutrition
- Serving Size: 1 serving
- Calories: 590