It is a traditional Yemeni dish with Arabian Chicken Mandi Recipes very popular among all the Arab countries.
We know that word 'mandi' comes from the Arabic word nada.it's meaning 'dew', and reflects the moist ‘dewy’ texture of the meat.And the Mandi Masala is a spice mixture made by dry roasting whole spices which give the main flavor to this dish.
Delicious combination of rice is a mandi, chicken and a mixture of spices. It is a traditional Mandi is cooked in a tandoor but this is our version to make the Mandi at home on a stovetop.This Mandi is considered as healthy meal when we compared to our traditional Indian biryani or something like that, as we use less oil in the recipe.
When we serve Arabian Chicken Mandi with Raw Mango raita then Pickled onions for a delicious weeknight dinner.
Ingredients(we need)
-Chicken(500 grams ) with bones
-1 Onion finely chopped
-1 Tomato
-3 Green Chilies
-1 tablespoon Ginger Garlic Paste
-3 Bay leaves (tej patta)
-1 teaspoon Ghee
-2 Cardamom (Elaichi) Pods/Seeds
-2 Cloves (Laung)
-2 inch Cinnamon Stick (Dalchini)
-1 teaspoon Whole Black
Peppercorns
-2 tablespoons Extra Virgin Olive Oil
-2 tablespoons Butter , softened
- salt , to taste
-2 cups Bashmati rice
-4 cups water
We need for mandi spice powder
-1/2 teaspoon Nutmeg powder
-1 tablespoon Cardamom (Elaichi) Pods/Seeds
-1 tablespoon Cloves (Laung)
-1/2 tablespoon Whole Black Peppercorns
-1/2 tablespoon Dry ginger powder
-2 Bay leaves (tej patta)
Arabian Chicken Mandi Recipe for Homemade -Yemeni Style Rice & Chicken
- First you need to making the Arabian Chicken Mandi recipe, firstly we will prepare the Mandi spice powder.
We need for mandi spice powder
- Then you make the Mandi spice powder and dry roast the cardamom pods with cloves, black pepper, nutmeg dry ginger powder also add bay leaves in a on on medium heat for 5-6 minutes.
- And turn off the heat with allow it to cool.
- After that you need to transfer the spices in a mixer jar, and grind into a fine powder using a mixer grinder.
We need for mandi spice powder
- For the very first step heat a large saucepan on medium heat and add oil.
- If the oil is hot, add finely chopped onion with saute till translucent . It will take about 3-4 minutes.
- And with the softened onions add the ginger paste and garlic paste and saute till the raw smell goes away of the pan.
- Add two bay leaves, cinnamon, cardamom, cloves and black pepper and mix well everything .
- Tomato and green chilies and grind combine into a puree and add it to the pan.
- Then the oil starts to separate and add the chicken and mix well and take some time to add 4 cups of water and the Mandi spice powder according to your taste.You need to take time for cover the recipe ,it will take about 15 minutes and then turn off the heat
- To get a crispy skin,we will furthermore bake the chicken,
- Add some soft butter , Mandi spice powder and some salt, mix well with keep aside in a small mixing bowl.
- And then preheat the oven to 200 degrees centigrade , remove the chicken from the stock with place it onto a baking tray and brush with some butter mix mandi spice powder in a mixture.
- Its take about some time for 20 to 25 minutes or until the skin of the chicken turns into a nice golden brown colour for bake.
We need for the rice
- First you need to bashmati rice wash and soak for at least 30 minutes.
- In a large pan heat olive oil take on medium heat, and fry the drained rice, its stirring continuously for about 10 to 15 minutes.
- This pan roasted rice to add to the chicken stock.A large piece of aluminium foil slide on the top of the saucepan then cover it and the lid. Then on medium low flame cook the rice for about 10 minutes.
- The lid Remove and check it. if there is any trace of water left or If water is left, then you cover and cook for another 3 to 5 minutes. A fork fluff with the rice.
- In a small bowl to take ghee with place it in the middle of the rice.
- Direct flame you heat a piece of charcoal until it is sred hot and it will take about 5 minutes.
- If the charcoal is burning hot, place it with in the bowl of ghee that is in the rice.The aluminium foil Immediately slide back and secure with lid.
- The time of serving,open it only at and it gives a nice smokey flavor to the rice.
- Finally you serve Arabian Chicken Mandi with Raw Mango raita and to serve, spread rice onto a large serving tray and place a piece of baked chicken on the top.And you also take some pickled onions for a delicious weeknight dinner.
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