Chicken Mandi Recipe

Chicken Mandi Recipe

Mandi is a popular rice and meat dish in Yemen and Arab. It’s scrumptious taste makes it famous in other countries as well. Mandi can be made with chicken or mutton.

Here we are going to share Arabian Style Chicken Mandi Recipe. In this recipe, chicken and rice are cooked separately. Chicken is served on bed of rice along with a sauce. Must try Chicken Mandi Recipe.

Also Check: Easy Rice Recipes

Homemade Chicken Mandi Recipe

Cuisine: Arabic
Author: Hamna Munir
Prep time: 2 hours
Cook time: 45 mins
Total time: 2 hours 45 mins
Serves: 6


For Chicken

  • Chicken 1 kg (big pieces)
  • Tikka Ma’s ala/Tandoori masala/ Bihari kabab Masala 4 tbsp
  • Ginger garlic paste 2 tbsp
  • Yogurt 1/2 cup
  • Lemon juice 4 tsp
  • Salt 1 tbsp
  • Red food color a pinch
  • Oil 1/2 cup

Mandi Masala

  • Cinnamon 2 pieces
  • Small cardamom 4
  • Few peppercorns
  • Cloves 2-3
  • Bay leaf 1
  • Whole red chilies 2-3

For Rice

  • Rice 4 cups (soaked)
  • Oil 3/4 cup
  • Onion sliced 1 medium
  • 1 big cardamom, 2 small cardamom, cinnamon stick
  • Crushed garlic 2 tsp
  • Garam masala powder 2 tsp
  • Chicken cube (2 cubes)
  • Salt (1 tbsp, adjust accordingly)
  • Saffron few threads
  • Green cardamom powder 1 tsp
  • Chicken stock as required

For Red Chatni

  • Tomatoes 2 medium
  • Coriander leaves 2 tbsp
  • Green chili small 1
  • Salt to taste
  • Garlic pods 2
  • Cumin seeds 1 tsp
  • Lemon juice 1 tbsp


  1. Grind mandi masala spices and keep a side.
  2. Marinate chicken with all ingredients except oil and 4 tbsp mandi masala for minimum 1 hour maximum as much as you want.
  3. Heat oil in a pan or pot, put chicken and cook till tender on medium heat.
  4. Change sides time to time to give good color.
  5. Remove from heat and make sure there is no water remaining (as yogurt will leave some water, so you have to keep checking flame, chicken should be dried).
  6. Put oil in a pot, add cardamom, cinnamon and onion, fry till onion gets golden, and add garlic, garam masala, and fry for a minute then add chicken stock (just enough that about an inch is above the rice).
  7. Bring to boil, add soaked rice, and cook on high flame for 2 minutes then medium flame till water dries, put on dum, sprinkle green cardamom powder and saffron on top.
  8. Blend all chatni ingredients in blender, add little water if desired
  9. Spread rice in a dish, put chicken on top and serve with chutney and salad.

Image Courtesy: Shumaila Siddiqui