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Tender Yemeni Chicken Mandi

Yemeni chicken mandi

This chicken mandi recipe makes the Yemeni rice dish that's loved across the Middle East: chicken halves simmered with whole spices and dried lemon, roasted with saffron, then served on rice cooked in the same broth and finished with a quick burst of smoke.

Yemeni chicken mandi

Aamna's recipe makes it at home without a special oven. The smoke comes from a hot coal in a small bowl, and a fresh green mandi sauce goes on the side.

Why this recipe works

  • Rice cooked in chicken broth. The rice soaks up all the flavour of the spiced cooking liquid.
  • Dried lemon. It adds the sour, earthy note that mandi is known for.
  • Saffron glaze and a hot oven. Brushing the chicken with saffron and roasting at 200°C gives it colour and aroma.
  • Smoke at the end. Five minutes under cover with a hot coal gives mandi its smoky taste.

Tips for the best chicken mandi

  • Soak the rice. An hour in water helps it cook evenly and stay fluffy.
  • Cool the chicken first. Let it come to room temperature before brushing on the saffron so the glaze sticks.
  • Smoke safely. Heat the coal over a flame until glowing, put it in a small metal bowl on the rice, add a few drops of oil and cover straight away.
  • Adjust the sauce. Add a little water if the mandi sauce is too thick.

What to serve with chicken mandi

Serve on a big tray with fried onions and toasted cashews, with the mandi sauce on the side. For a bigger feast, try our roasted lamb shoulder mandi.

Chicken Mandi FAQs

What is Yemeni mandi?

A traditional dish from Yemen of spiced meat served on fragrant rice, known for its smoky flavour. It is now popular all over the Middle East. Our mandi guide explains how it is cooked in Yemen and how it differs from biryani.

How do you get a smoky flavour in mandi at home?

Put a glowing piece of charcoal in a small metal bowl, set it on the rice, add a few drops of oil and cover the tray for 5 minutes.

What is dried lemon?

Also sold as dried lime or loomi, it is a whole citrus fruit dried until hard. It gives mandi a sour, slightly earthy taste. Look for it in Middle Eastern shops.

What is mandi sauce made of?

Tomato, onion, garlic, green chillies, coriander, lemon juice, salt and pepper, blended until smooth.

What is the difference between chicken mandi and lamb mandi?

The method is the same: the meat is simmered with whole spices and dried lemon, roasted, then served on rice cooked in the broth. Chicken halves cook faster, while Aamna's lamb mandi uses a whole shoulder roasted until crisp, which makes it the one for a bigger gathering.

You'll find the full ingredients, the method and our step-by-step video in the recipe card below.

Prep Time 10 mins
Cook Time 60 mins
Total Time 1 hr 10 mins
Cooking Method: , ,
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 4
Description

Chicken Mandi is a traditional Yemeni dish that features tender chicken halves cooked with fragrant spices, served over aromatic rice.

Ingredients
    For Chicken Mandi:
  • 1 whole chicken (cut into halves)
  • 1/4 cup oil
  • 2 onions (chopped)
  • 1 bulb of garlic, peeled and chopped
  • 1 tsp cloves
  • 1 tsp whole cumin seeds
  • 1 tsp peppercorns
  • 1 cinnamon stick
  • 1 tsp coriander seeds
  • 2 bay leaves
  • 1 tsp green cardamom
  • 1 tbsp salt
  • 1 tsp ground black pepper powder
  • 5 cups water
  • 1 dry lemon
    • For Mandi Sauce:
  • Handful of cherry tomatoes (1 large tomato)
  • 1 onion (roughly chopped)
  • 4 garlic cloves
  • 4 green chillies
  • 1 tsp salt
  • 1 tsp pepper
  • Small bunch of fresh coriander leaves
  • 1 tbsp fresh lemon juice
  • Water (optional, for adjusting sauce consistency)
    • For Fragrant Rice:
  • 2 cups long grain rice (washed and soaked for 1 hour)
  • 1 cup water (from chicken broth)
    • For Saffron Mixture:
  • 1 tsp saffron threads
  • 1 tsp salt
  • 1 tsp pepper
  • Pinch of orange food colour (optional)
  • 1 tsp lemon juice
  • 1 tbsp oil
  • 2 tbsp chicken broth
    • For Garnish:
  • Fried onions
  • Toasted cashews
Instructions
    Prepare the Chicken Mandi:
  1. 1
    Heat ¼ cup of oil in a large pan over medium heat. Add chopped onions and garlic, and sauté until softened, about 5 minutes.
  2. 2
    Stir in cloves, cumin seeds, peppercorns, cinnamon stick, coriander seeds, bay leaves, green cardamom, salt, and black pepper powder. Cook for 3 minutes until fragrant.
  3. 3
    Add the chicken halves to the pan. Pour in 5 cups of water and bring to a boil.
  4. 4
    Drop in the dry lemon. Once boiling, reduce heat to simmer and cook covered for 30 minutes or until the chicken is cooked through.
  5. 5
    Remove the chicken from the pan and let it cool to room temperature.
    6. Prepare the Mandi Sauce:
  6. 6
    In a blender, combine cherry tomatoes (or one large tomato), roughly chopped onion, garlic cloves, green chillies, salt, pepper, and fresh coriander leaves. Blend until smooth.
  7. 7
    Add fresh lemon juice and blend again. Adjust the consistency with water if needed. Set aside.
    8. Prepare Fragrant Rice:
  8. 8
    Strain and reserve 1 cup of water from the chicken broth.
  9. 9
    In a separate pot, combine the soaked rice and 1 cup of the reserved chicken broth water. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until the rice is cooked.
    10. Prepare the Saffron Mixture:
  10. 10
    In a small bowl, mix saffron threads, salt, pepper, orange food colour (if using), lemon juice, oil, and chicken broth. Set aside.
    11. Assemble and Smoke:
  11. 11
    Preheat the oven to 200 degrees Celsius (392 degrees Fahrenheit).
  12. 12
    Brush the cooled chicken with the saffron mixture and place it in the preheated oven for 15 minutes.
  13. 13
    Once the rice is cooked, brush it with the saffron mixture as well.
  14. 14
    Place the cooked chicken on top of the rice in a serving tray.
  15. 15
    To infuse a smoky flavour, heat a small metal bowl over a flame, add a hot coal and a bit of oil, then cover the tray for 5 minutes.
    16. Serve:
  16. 16
    Garnish the Chicken Mandi with fried onions and toasted cashews.
  17. 17
    Serve hot with the prepared Mandi sauce on the side.
  18. 18
    Enjoy your flavourful Chicken Mandi with Fragrant Smoked Rice.
Note

Marination: Marinate the chicken for at least 30 minutes for deeper flavour.

Control Heat: Keep the heat medium to avoid burning the spices, ensuring they release their full aroma without becoming bitter.

Fresh Ingredients: Use fresh garlic and ginger paste for the best taste.

Rice Cooking: Ensure the rice is soaked for at least an hour to achieve fluffy and separate grains.

Saffron Mixture: For a richer colour and flavour, allow the saffron threads to steep in warm water before using.

Smoking Technique: Ensure the tray is tightly covered when adding the smoky flavour for the best results.

Keywords: Chicken Mandi, Chicken Mandi Recipe, Arabian chicken mandi recipe
Read it online: https://burmawalakitchen.com/recipe/chicken-mandi/
Aamna Bawa