Chicken Mandi

by Nazreen Ebthisam

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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Arabian Chicken Mandi - Img 1

Chicken Mandi

Serves: 4 Prep Time: Cooking Time:
Rating: 5.0/5
( 1 voted )


  • 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


  • 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


  1. Marinate the chicken with the ingredients mentioned under "To Marinate" and keep for 2 to 4 hours.
  2. 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.
  3. 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.
  4. Now place the chicken on top and continue to cook, till the rice is done.
  5. To garnish, place cut tomato pieces, chilli and cook on low flame for 10 minutes.
  6. Keep live charcoal, cover with lid and keep for 10 minutes. Make sure the steam does not move out.
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