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Arabian Chicken Mandi Recipe | Arabic Rice | How to make Mandi?
Mandi is a traditional dish that originated from Hadhramaut, Yemen. It is a flavorful arabic dish which is popular in the ARABIAN PENINSULA as well. Mandi is usually prepared with rice, mixture of arabic spices and meat/chicken. The main technique that differentiates Mandi from other meat dishes is that the meat is cooked in the tannour (clay oven).
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Ingredients
- Chicken - 1 kg (cut into 6 pieces)
- Basmati Rice - 3 cups (soak for 1 hr)
- Olive Oil - 2 tbsp
- Water
- Cardamom -2
- Clove - 2
- Cinnamon Stick - 2 small piece
- Dry Lemon - 2 (loomy)
- Chicken Stock - 1/2 cube
- Salt - as needed
TO MARINATE:-
- Paprika Powder - 1 tsp
- Red Chilli Powder - 1 tsp
- Turmeric Powder - 1/2 tsp
- Lemon Juice - 2 tbsp
- Ginger Garlic Paste - 2 tbsp
- Pepper Powder - 1 tsp
- Salt - as needed
- Chicken Stock - 2 1/2 cubes
- Cumin Powder - 1 tsp
- Garam Masala Powder - 1 tsp
- Pepper Corns - 1 tsp
- Olive Oil - 2 tbsp
Instructions
- Marinate the chicken with the ingredients mentioned under "To Marinate" and keep for 2 to 4 hours.
- Heat oil in a deep vessel, cook the marinated chicken on low flame on both sides until done. Now remove the chicken and keep aside.
- Add cardamom, clove, cinnamon, dry lemon, water, chicken stock, mix and bring to a boil. Add more salt if needed. Add the rice and cook till 90 percent done.
- Now place the chicken on top and continue to cook, till the rice is done.
- To garnish, place cut tomato pieces, chilli and cook on low flame for 10 minutes.
- Keep live charcoal, cover with lid and keep for 10 minutes. Make sure the steam does not move out.
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