Chicken Mandi: Here’s How Yemeni Cook Their Chicken
Image Credit: Chicken Mandi

Chicken mandi is an Arabic main course served on special occasions such as oaths, weddings and celebrations in Yemen and southern Saudi Arabia. It has gradually spread in Asia, especially in Pakistan and India, where we like to eat this Arabic dish with sauce. Since most people do not keep a tandoor at home, you can use an electric oven.

If you want to try this authentic and aromatic Yemeni chicken for your family or friends, here’s the guide to cook chicken mandi.

Ingredients 

5 tablespoons oil

3 cups basmati rice

3 cups water

2 pounds chicken

2 onions, chopped

Handful of raisins

1/2 teaspoon grated ginger garlic 

2 chopped tomatoes

1 chopped carrot

1 cinnamon stick

2 cloves

1 teaspoon coriander powder

2 cardamom pods

1 teaspoon cumin powder

1/2 teaspoon turmeric

1/2 teaspoon black pepper

Method 

  • First of all, you have to soak the rice in water for half an hour.
  • Heat the oil in a pan, add all the spices (cinnamon, bundles, cardamom).
  • Add the chopped onions and sauté until translucent (do not brown the onions).
  • Add the grated ginger and garlic and mix.
  • Then add the chicken pieces, sprinkle the spices on the chicken (cumin, coriander, turmeric and black pepper). Then, add the tomatoes and salt to taste. Cook for a few minutes. Add water to bring to the boil. Reduce to a minimum flame, cover and cook for 15 minutes.
  • After 15 minutes, take the chicken off the heat and rub it with the butter in a separate saucepan so that it gets a nice golden color. Put it aside.
  • If it looks like the broth needs more water, just add more.
  • Then add the carrot cubes to the broth and bring to a boil.
  • Add the soaked rice. Cover and cook for about 8-10 minutes on low flame.

Toast the raisins and sprinkle in the finished dish before serving. You can serve this chicken with tomato chutney or spicy raita, it improves the taste of the chicken.