Aromatic, smoky, and rich in spices, Chicken Mandi is a Yemeni-inspired dish that combines tender, spiced chicken with fragrant basmati rice. Slow-cooked for depth of flavor and finished with a signature smoky aroma, this dish is a feast for the senses. Perfect for festive gatherings, family meals, or a comforting weekend treat, Chicken Mandi delivers an unforgettable blend of warmth, richness, and bold seasoning in every bite.
Ingredient Breakdown
The secret to an authentic Chicken Mandi lies in its carefully selected ingredients, each playing a vital role in building layers of flavor. Chicken drumsticks are the ideal cut for this dish, as they remain juicy and tender while absorbing the bold spices. Basmati rice, a long-grain variety, is chosen for its ability to stay fluffy and separate, allowing it to soak up the fragrant Mandi broth. Olive oil adds a touch of richness while keeping the texture light, and ginger-garlic paste provides a strong, aromatic base that enhances the overall flavor profile. The combination of onions and green chilies strikes a perfect balance between sweetness and mild heat, ensuring that every bite is packed with depth. Dried lemons and fresh lemon juice bring a citrusy brightness that cuts through the richness, making the dish more vibrant and well-rounded. Turmeric and red chili powder contribute warmth, a golden hue, and a gentle kick of spice to both the chicken and rice. Saffron steeped in water lends a luxurious golden tint and a delicate floral note to the rice, elevating its aroma and presentation. To achieve Mandi’s signature smoky essence, charcoal and melted butter are used in a final step that infuses the entire dish with an irresistible depth of flavor. This carefully curated selection of ingredients ensures that every element of Chicken Mandi works together harmoniously, creating a dish that is not only delicious but also rich in tradition and complexity.
Step-by-Step Preparation Guide
The magic of Chicken Mandi unfolds in distinct steps, each contributing to its bold flavors and tender texture.
The first step is preparing the Mandi spice mix, where whole spices are toasted gently to release their essential oils before being ground into a fragrant blend. The chicken is then marinated in this spice mix, along with olive oil and lemon juice, allowing it to absorb deep, rich flavors overnight. Steaming the chicken over indirect heat ensures that it remains juicy while simultaneously creating a flavorful broth that will later be used for cooking the rice. Once steamed, the chicken drumsticks are pan-seared to achieve a golden, slightly crispy exterior.
Cooking the rice begins with sautéing onions, green chilies, and ginger-garlic paste in olive oil until fragrant. The remaining Mandi spice mix, chicken broth, dried lemons, saffron water, and salt are then added to infuse the rice with layers of warm, aromatic flavors. Once the rice is perfectly cooked and fluffed, it is plated with the golden-brown chicken drumsticks placed on top, ready for the final step—the smoking process.
To achieve the signature smokiness, a small piece of charcoal is heated until red-hot and placed in a heatproof bowl with melted butter. The dish is immediately covered, allowing the smoky essence to infuse into the rice and chicken, creating the distinctive aroma and flavor of traditional Mandi.
Recipe Tips & Frequently Asked Questions
How to properly toast and grind whole spices for the best Mandi masala:
Gently toast until aromatic, then grind into a fine powder to unlock their full potential.
Marination duration—why overnight marination results in richer, more infused flavors:
The longer the chicken sits in the marinade, the more flavorful and tender it becomes.
Managing cooking time to ensure tender chicken without overcooking:
Steaming the chicken first ensures it stays moist before finishing it with a quick sear.
How to achieve the perfect smoky flavor using charcoal without overpowering the dish:
Covering the dish immediately after adding the hot charcoal allows just the right amount of smokiness to develop.
Can I bake the chicken instead of steaming it?
Yes, but steaming preserves more moisture while still infusing flavor.
What can I use as a substitute for dried lemons?
A combination of fresh lemon zest and a little black lime powder works well.
How do I prevent the rice from becoming mushy?
Use the right rice-to-liquid ratio and avoid overcooking.
Can I make the dish ahead of time and reheat it?
Yes, but add a fresh charcoal smoke infusion before serving to restore its signature aroma.
What to Serve With This Recipe
Chicken Mandi pairs beautifully with a variety of complementary sides. A cooling cucumber yogurt salad or a garlicky Middle Eastern sauce balances the warmth of the spices. A side of fresh Arabic bread or flatbread is perfect for scooping up the flavorful rice. For drinks, a refreshing mint lemonade or laban (a salted yogurt drink) enhances the overall dining experience.
Customization Ideas
For a different take on Chicken Mandi, there are many ways to adjust the recipe. To control the heat level, modify the chili quantity or add black lime for a deeper tang. For a heartier version, swap chicken for lamb or beef while following the same cooking process. Those looking for a vegetarian alternative can replace the chicken with grilled vegetables and chickpeas, allowing them to absorb the rich Mandi flavors.
Chicken Mandi is more than just a meal—it’s an experience of layered spices, smoky aroma, and comforting textures. With its deep, warming flavors and endless serving possibilities, it’s a dish that brings family and friends together over a feast of fragrant rice and perfectly cooked chicken. Whether following the traditional method or customizing it to personal preferences, this dish guarantees a satisfying, flavor-packed meal every time.
Ingredients
For Chicken Mandi:
6 chicken drumsticks
1 cup Basmati rice, soaked for an hour
3 tbsp olive oil
1 tsp ginger-garlic paste
1 onion, chopped
1-2 green chilies, chopped
2 dried lemons
1 tsp lemon zest
1 tsp lemon juice
½ tsp turmeric powder
1 tsp red chili powder
Salt, as per taste
Pinch of saffron
2 tbsp water
1 small charcoal
1 tsp melted butter
For Garnishing:
¼ cup dry fruits
1 tsp parsley, chopped
½ tsp dry rose petals
1 boiled egg
Onion rings, as needed
Lemon wedges, as required
For Mandi Masala:
1½ tbsp coriander seeds
1 tsp cumin seeds
1 tsp fennel seeds
½ tsp peppercorns
2 bay leaves
2-3 dry red chilies
¼ tsp nutmeg
4-5 cardamoms
1-inch cinnamon stick
6 cloves
Instructions
Chicken:
In a dry pan, toast all the Mandi spice ingredients over low heat until fragrant, then let them cool before grinding into a fine powder. Mix the ground spice blend with turmeric powder, red chili powder, and salt.
Rub half of the prepared spice mix onto the chicken drumsticks, along with 1 tbsp olive oil and lemon juice. Let the chicken marinate overnight to absorb the flavors.
In a deep pot, bring water to a gentle simmer to create stock. Place a stand inside and set a greased colander over it. Arrange the marinated chicken drumsticks in a single layer. Cover and steam for 25-30 minutes, flipping the pieces halfway through. Once cooked, remove the chicken and set aside, reserving the flavorful stock for the rice.
Heat 1 tbsp oil in a pan and lightly sear the steamed chicken drumsticks until golden brown. Remove from heat and set aside.
Rice:
In a pressure cooker, heat the remaining olive oil and sauté the chopped onions until they turn golden brown. Stir in the green chilies and ginger-garlic paste, cooking for a few seconds until aromatic.
Sprinkle the remaining Mandi spice mix into the pot, followed by ½ cup of the reserved chicken stock, dried lemons, soaked rice, saffron-infused water, and salt. Seal the pressure cooker and cook for two whistles. Once done, fluff the rice gently with a fork.
Spoon the cooked rice onto a serving platter and place the sautéed chicken drumsticks over it.
Smoking for Aroma:
In a small heatproof bowl, add melted butter and place it on the rice. Heat a piece of charcoal over an open flame until it glows red-hot, then carefully position it in the bowl with butter. Immediately cover the dish and let it absorb the smoky flavor for 5-10 minutes.
Serving:
Remove the charcoal and discard it. Garnish the dish with dry fruits, chopped parsley, dry rose petals, a boiled egg, onion rings, and lemon wedges. Serve hot and enjoy this aromatic, flavorful Chicken Mandi!
Chicken Mandi Recipe
Ingredients
For Chicken Mandi:
- 6 chicken drumsticks
- 1 cup Basmati rice soaked for an hour
- 3 tbsp olive oil
- 1 tsp ginger-garlic paste
- 1 onion chopped
- 1-2 green chilies chopped
- 2 dried lemons
- 1 tsp lemon zest
- 1 tsp lemon juice
- ½ tsp turmeric powder
- 1 tsp red chili powder
- Salt as per taste
- Pinch of saffron
- 2 tbsp water
- 1 small charcoal
- 1 tsp melted butter
For Garnishing:
- ¼ cup dry fruits
- 1 tsp parsley chopped
- ½ tsp dry rose petals
- 1 boiled egg
- Onion rings as needed
- Lemon wedges as required
For Mandi Masala:
- 1½ tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- ½ tsp peppercorns
- 2 bay leaves
- 2-3 dry red chilies
- ¼ tsp nutmeg
- 4-5 cardamoms
- 1- inch cinnamon stick
- 6 cloves
Instructions
Chicken:
- In a dry pan, toast all the Mandi spice ingredients over low heat until fragrant, then let them cool before grinding into a fine powder. Mix the ground spice blend with turmeric powder, red chili powder, and salt.
- Rub half of the prepared spice mix onto the chicken drumsticks, along with 1 tbsp olive oil and lemon juice. Let the chicken marinate overnight to absorb the flavors.
- In a deep pot, bring water to a gentle simmer to create stock. Place a stand inside and set a greased colander over it. Arrange the marinated chicken drumsticks in a single layer. Cover and steam for 25-30 minutes, flipping the pieces halfway through. Once cooked, remove the chicken and set aside, reserving the flavorful stock for the rice.
- Heat 1 tbsp oil in a pan and lightly sear the steamed chicken drumsticks until golden brown. Remove from heat and set aside.
Rice:
- In a pressure cooker, heat the remaining olive oil and sauté the chopped onions until they turn golden brown. Stir in the green chilies and ginger-garlic paste, cooking for a few seconds until aromatic.
- Sprinkle the remaining Mandi spice mix into the pot, followed by ½ cup of the reserved chicken stock, dried lemons, soaked rice, saffron-infused water, and salt. Seal the pressure cooker and cook for two whistles. Once done, fluff the rice gently with a fork.
- Spoon the cooked rice onto a serving platter and place the sautéed chicken drumsticks over it.
Smoking for Aroma:
- In a small heatproof bowl, add melted butter and place it on the rice. Heat a piece of charcoal over an open flame until it glows red-hot, then carefully position it in the bowl with butter. Immediately cover the dish and let it absorb the smoky flavor for 5-10 minutes.
Serving:
- Remove the charcoal and discard it. Garnish the dish with dry fruits, chopped parsley, dry rose petals, a boiled egg, onion rings, and lemon wedges. Serve hot and enjoy this aromatic, flavorful Chicken Mandi!
