Скачать или смотреть CHICKEN MANDHI RICE BY HINA AHMED/ARABI MANDHI RICE/RESTAURANT STYLE CHICKEN MANDHI

🐔 Chicken Mandi Recipe (Yemeni Style)
📝 Ingredients

For Chicken Marinade

Whole chicken – 1 (cut into 4 pieces)

Yogurt – ½ cup

Ginger garlic paste – 1 tbsp

Lemon juice – 2 tbsp

Salt – to taste

Black pepper – 1 tsp

Mandi spice mix – 1½ tbsp
(or substitute: cumin 1 tsp, coriander 1 tsp, cardamom ½ tsp, cloves ½ tsp, cinnamon ½ tsp)

For Rice

Basmati rice – 2 cups (soaked 30 min)

Onion – 1 large (sliced)

Garlic – 4 cloves

Green chilies – 2 (optional)

Bay leaf – 1

Cardamom – 3

Cloves – 4

Cinnamon stick – 1

Black lime (loomi) – 1 (optional but authentic)

Chicken stock / water – 4 cups

Salt – to taste

Oil or butter – 3 tbsp

For Smoke (Dum)

Charcoal – 1 small piece

Oil – 1 tsp

👩‍🍳 Method
1️⃣ Marinate Chicken

Mix all marinade ingredients and coat chicken well.
Cover & rest 2–4 hours (overnight = best flavor).

2️⃣ Cook Chicken

Grill, bake, or pan-sear chicken till 80% cooked and slightly golden.

Keep aside (don’t overcook).

3️⃣ Prepare Mandi Rice

Heat oil in a deep pot.

Fry onions until golden.

Add whole spices, garlic & chilies.

Add chicken stock + salt → bring to boil.

Add soaked rice → cook on medium till water is almost absorbed.

4️⃣ Assemble & Dum

Place chicken pieces on top of rice.

Cover tightly.

Place hot charcoal in foil, drizzle oil, and keep inside pot.

Close lid immediately for 5 minutes (smoky aroma 🔥).

Remove charcoal.

Dum on low flame 10–15 minutes.

🍽️ Serving Suggestions

Serve hot with:

Tomato Mandi sauce (salata hara)

Yogurt / raita

Fresh salad & lemon wedges