Yalla Market
Classic Chicken Mandi Recipe
⏱ 75 mins
Medium
4 servings
Ah, Mandi! What a wonderful choice, my friend! You're about to embark on a culinary journey to the heart of the Middle East with this incredibly flavorful and aromatic dish. Mandi is all about tender, spiced chicken cooked to perfection with fragrant basmati rice, creating a symphony of tastes that will transport you straight to a Yemeni feast. It's a dish that truly warms the soul and is surprisingly simple to master at home. Let's get cooking! Approximate nutrition per serving (based on 4 servings): Calories: 700-750 kcal, Protein: 45-50g, Carbohydrates: 70-75g, Fat: 30-35g.
Ingredients
- Chicken Buy: Garlic Marinated Chicken · ₺149.99
- Basmati Rice Buy: Ebuveys Basmati Rice · ₺609.99
- Smoked Mandi Seasoning Buy: Smoked Mandi Seasoning · ₺55.99
- Ground Cardamom Buy: Ground Cardamom · ₺114.99
- Onion Buy: Onion Powder · ₺55.99
- Garlic Buy: Garlic Marinated Chicken · ₺149.99
- Sunflower Oil Buy: Biryağ Sunflower Oil Large · ₺299.99
- Salt Buy: Salt · ₺29.99
- Black Pepper
- Bay Leaf
Preparation
- Prepare the Chicken: Wash and pat dry 1 whole chicken (about 1.2-1.5 kg), cut into 4-8 pieces, or use 8-10 chicken pieces (thighs and drumsticks work well). Make a few slits in the chicken. In a bowl, mix 1 tablespoon of Smoked Mandi Seasoning, 1/2 teaspoon of Ground Cardamom, 1 teaspoon of salt, an
- Sauté Aromatics: Heat 2 tablespoons of Biryağ Sunflower Oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add one finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Add 3-4 cloves of minced garlic and cook for another minute until fragrant.
- Brown the Chicken: Add the marinated chicken pieces to the pot and brown them lightly on all sides for about 5-7 minutes. This helps seal in the flavors and gives the chicken a beautiful color.
- Add Rice and Spices: Rinse 2 cups of Al Muluk Basmati Rice thoroughly under cold running water until the water runs clear. Add the rinsed rice to the pot with the chicken. Stir gently to combine. Add the remaining 1 tablespoon of Smoked Mandi Seasoning, 1 bay leaf, and adjust salt if needed.
- Add Liquid: Pour in 3.5 cups of hot water (or chicken broth for an even richer flavor). Bring the mixture to a gentle boil, then immediately reduce the heat to the lowest setting. Cover the pot tightly with a lid (you can even place a clean kitchen towel under the lid to create a tighter seal).
- Simmer: Let the Mandi simmer undisturbed for 20-25 minutes, or until the rice is cooked through and all the liquid is absorbed. It's crucial not to lift the lid during this time to keep the steam trapped inside.
- Rest and Serve: Once cooked, turn off the heat and let the Mandi rest, still covered, for another 10-15 minutes. This allows the flavors to meld beautifully and the rice to become perfectly fluffy. Gently fluff the rice with a fork before serving.
- Serve hot, arranging the tender chicken pieces on top of the fragrant rice. Enjoy your homemade Mandi!
Pro Tips
- For an authentic smoky flavor, heat a small piece of charcoal until it's glowing red. Place it in a small, heatproof bowl (like a foil cup) in the center of the cooked Mandi after it has rested. Drizz
- You can garnish your Mandi with fried onions, toasted almonds, or fresh cilantro for an extra touch of flavor and presentation.
- For even more tender chicken, you can bake the marinated chicken separately in the oven at 180°C (350°F) for about 30-40 minutes until cooked through, then add it to the cooked rice just before servin