Chicken Mandi (Yemeni Chicken And Rice)

Chicken mandi is a beloved Yemeni dish that has gained popularity across the Middle East, especially in the Gulf region. It’s known for its fragrant rice and spiced chicken, making it a standout meal for special gatherings and everyday comfort.

 

Traditionally, mandi is cooked in an underground clay oven known as Taboon, giving the dish its distinctive flavor. However, this recipe brings you an easy way to make it at home without compromising on taste.

I first tried mandi while visiting Dubai, where I was captivated by its deep, aromatic flavors. Since then, I’ve worked to perfect this recipe, ensuring it stays true to its origins while using a simpler method. The combination of tender chicken infused with a warm blend of spices, saffron-kissed rice, and crispy fried onions makes this dish incredibly satisfying. If you love Middle Eastern rice dishes like machboos (chicken kabsa and rice), hashweh, Egyptian Koshari, and Mediterranean yellow rice, this Chicken Mandi is a must-try!

Recipe Highlights

Cultural Influence: Yemeni cuisine

Flavor Profile: A rich combination of warm spices like cumin, coriander, cinnamon, and saffron, balanced with the tangy depth of dried limes, creating a deeply aromatic and savory dish.

Cooking Technique: Marinating and roasting the chicken to perfection, then cooking fragrant basmati rice with the infused spiced broth for maximum flavor.

Skill Level: Beginner-friendly

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What is Mandi?

Mandi is a traditional Yemeni dish made of tender, spiced chicken served over fragrant basmati rice. It is known for its unique cooking method, where the chicken is slow-cooked with a blend of warm spices known as Hawaij and served atop rice that absorbs all the rich flavors. Traditionally, mandi was prepared in a tandoor-style underground oven, which gave the dish its signature smoky taste.

Over time, mandi has gained popularity across the Middle East, especially in countries like Saudi Arabia, the UAE, and Oman. It is commonly served at large gatherings, celebrations, weddings, and family feasts. The dish stands out for its perfect balance of spices, the tenderness of the meat, and the light, aromatic rice.

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Ingredients

Bloomed Saffron

• Saffron: Adds a deep golden color and a subtle floral aroma. I’ve written about saffron and its uses before, check it out to learn more about this precious spice.
• Ice Cubes: Slowly release the saffron’s color and flavor for optimal blooming.

Mandi Spice Mix (Hawaij)

• Cumin: Provides an earthy, warm depth to the spice blend.
• Coriander: Adds citrusy, slightly nutty notes to balance the spices.
• Paprika: Contributes mild sweetness and enhances the dish’s vibrant color.
• Turmeric: Gives a warm, peppery undertone and a signature golden hue.
• Cinnamon: Adds a gentle warmth and subtle sweetness.

Chicken

• Chicken: I use two chicken halves, but you can use a spatchcock whole chicken or different parts of the chicken. Chicken legs and thighs are my favorite. I don’t recommend using breast because it might get a little dry.
• Olive Oil: Helps distribute the spices and ensures a rich, golden roast.

Rice

• Onion: Use yellow or white onion for the rice.
• Whole spices: I use cardamom pods, dried limes, and bay leaf.
• Basmati Rice: Long grain rice such as Basmati works best for this recipe.

Tomato Sauce

• Tomatoes: Forms the base of the sauce with a bright, tangy flavor.
• Jalapeño: Adds a mild heat for balance (seeds can be removed for less heat).
• Garlic: Provides a pungent, savory depth to the sauce.
• Parsley: Contributes a fresh, herby brightness to the dish.

Garnish

• Onions: Crispy fried onions are a must for this dish.
• Slivered Almonds: Adds a nutty crunch for texture contrast.
• Raisins: Provides a touch of sweetness to balance the spices.

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How to Make Chicken Mandi

Step 1: Bloom the Saffron

Grind the saffron strands using a pestle and mortar. Sprinkle the ground saffron over ice cubes in a small bowl and let it melt at room temperature. This slow infusion maximizes the color and aroma of the saffron.

Step 2: Prepare the Mandi Spice Mix

In a small bowl, make the hawaij by mixing the cumin, coriander, paprika, cinnamon, and turmeric powder. Divide the spice mix in half: one portion for the chicken and the other for the rice.

Step 3: Marinate the Chicken

Mix one-half of the mandi spice mix with 2 tablespoons of olive oil, 1 teaspoon kosher salt, and half of the bloomed saffron to create a paste.

Rub this mixture generously all over the 2 chicken halves, ensuring it’s well-coated. Cover and let the chicken marinate for at least 30 minutes (overnight for deeper flavor).

Step 4: Roast the Chicken

Preheat the oven to 400°F.

Place the marinated chicken in a 9×13 baking dish and cover it with foil. Roast covered for 45 minutes to lock in moisture.

Then, uncover and continue roasting for another 45 minutes until the skin is crispy and golden.

Step 5: Cook the Spiced Rice

While the chicken is roasting, heat 2 tablespoons of olive oil in a large pot over medium-high heat. Sauté the onion until golden.

Add the remaining mandi spice mix, cardamom pods, salt, and pierced dried limes (pierce them a few times with a fork).

Stir in rinsed basmati rice, bay leaf, the remaining bloomed saffron, and water.

Bring to a simmer, then cover and cook on medium low heat for 25 minutes, until the water is absorbed and the rice is tender.

Turn the heat off and let it sit for 10 minutes before fluffing with a fork.

Step 6: Prepare the Tomato Sauce

Blend tomatoes, seeded jalapeño, garlic clove, salt, and parsley in a food processor until smooth. If you’d like the sauce to be spicy, keep the jalapeno seeds.

Set aside to serve alongside the mandi.

Step 7: Make the Garnish

Heat canola oil in a pan over medium heat. Fry thinly sliced onions in batches until crispy and golden brown. This would take about 10 minutes so be patient but also keep an eye. Drain on a paper towel.

In a separate pan, toast slivered almonds and raisins in 1 tablespoon olive oil until fragrant.

Step 8: Assemble the Chicken Mandi

Fluff the rice with a fork and transfer it to a large serving platter. Arrange the roasted chicken on top and serve with crispy fried onions, toasted almonds, raisins, and if desired, some chopped parsley.

Serve with the fresh tomato sauce on the side.

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Serving Suggestions

When serving chicken mandi rice, there are several delicious side dishes you can pair with it to enhance the meal.

To provide a fresh and zesty contrast to the rich chicken mandi recipe, consider serving the dish with traditional Middle Eastern salad like fattoush or tabbouleh. You can also serve it with cucumber yogurt salad to add a cooling effect alongside the spicy mandi.

For another refreshing option, try our Mediterranean cucumber salad, which pairs perfectly with the bold flavors of mandi.

Ayran is a great choice to serve with chicken mandi. It is a refreshing yogurt-based drink that complements the rich and flavorful mandi beautifully

Serve mandi with pickled vegetables like turnips or cucumbers to add tanginess and crunch. Hummus and muhammara are creamy flavorful Middle Eastern dips that add a unique taste to the meal.

Don’t miss the freshly baked Arabic bread (khubz); it is perfect for scooping up rice and chicken or enjoying with dips.

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Variations and Substitutions

Different Proteins: You can make Yemeni mandi with lamb as well.

Broth: Use chicken broth instead of water for cooking the rice to enhance the flavor.

Vegetarian Mandi: Replace the chicken with a mix of vegetables like eggplant, bell peppers, and chickpeas for a vegetarian option.

For a spicier version, add chopped green chili or more jalapeños to the tomato sauce.

Mandi vs Machboos: What’s the Difference?

Chicken mandi and Chicken Machboos are both popular rice dishes in the Middle East, but they have some key differences:

Origin

• Mandi: Originating from Yemen, Mandi is a traditional dish known for its fragrant spices and tender, slow-cooked meat, typically chicken or lamb.
• Machboos: This dish is commonly found in Gulf countries, particularly Kuwait and Saudi Arabia. It is similar to the Indian biryani.

Cooking Method

• Mandi: The meat is usually marinated, and then cooked in a tandoor or oven, allowing it to develop a smoky flavor. The rice is cooked separately with spices and infused with the meat’s flavors.
• Machboos: The meat is often sautéed with onions and spices before being cooked in a tomato base broth. This broth will later be used to cook the rice as well, which allows the rice to absorb all the flavors in a more unified way.

Spice Profile

• Mandi: Typically features a distinct blend of spices, including saffron, cumin, coriander, and turmeric, contributing to its unique aroma and taste.
• Machboos: While also spiced, it may include ingredients like cardamom, cinnamon, and dried lemons, resulting in a slightly different flavor profile.

Presentation

• Mandi: Often garnished with fried onions, nuts, and raisins, it is served on a large platter with the chicken or meat arranged on top of the rice. It’s usually served with a fresh tomato and jalapeno sauce.
• Machboos: Usually presented similarly, but it may have a variety of toppings and sides, such as fried potatoes or salad, depending on regional variations.

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How to Store Chicken Mandi

Refrigerating

Store the rice and chicken separately in airtight containers to prevent the rice from becoming too soggy. Allow the chicken and rice to cool to room temperature before storing in the fridge. You can refrigerate mandi for up to 4 days.

Freezing

For longer storage, freeze the chicken and rice in separate freezer-safe containers or zip-top bags. Wrap the chicken in foil before placing it in a container to retain moisture. Mandi keeps in the freezer for up to 3 months.

Reheating

Oven: Reheat the chicken at 350°F (175°C) for about 15 minutes until heated through.

Stovetop: Warm the rice in a pan with a splash of water to restore its moisture.

Microwave: Cover the rice with a damp paper towel and microwave in 30-second intervals until heated.

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Frequently Asked Questions

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