Yalla Market
Classic Chicken Mandi Recipe
⏱ 75 mins
Medium
4 servings
Ahlan, my friend! You're asking about Mandi, a true jewel of Middle Eastern cuisine! It's a dish that brings warmth and comfort, and I'm so excited to guide you through making this flavorful Classic Chicken Mandi. Don't worry, it's simpler than you might think, and the result is absolutely worth every step. Get ready to fill your kitchen with the most wonderful aromas!
Ingredients
- Chicken Buy: Garlic Marinated Chicken · ₺149.99
- Al Muluk Basmati Rice Buy: Al Muluk Basmati Rice · ₺114.99
- 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
- Green Chili
- Tomato
- Raisins
- Almonds
Preparation
- Wash 1 whole chicken (about 1.2-1.5 kg), cut into quarters or halves, and pat dry. In a bowl, mix 1 tablespoon of Smoked Mandi Seasoning, 1/2 teaspoon of Ground Cardamom, 1/2 teaspoon salt, and 1/4 teaspoon black pepper with 1 tablespoon of sunflower oil. Rub this mixture all over the chicken pieces
- Rinse 2 cups of Al Muluk Basmati Rice several times until the water runs clear. Soak it in warm water for 20-30 minutes, then drain well.
- In a large pot or Dutch oven, heat 2 tablespoons of sunflower oil over medium heat. Add 1 large, finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
- Add 4 cloves of minced garlic and sauté for another minute until fragrant. Stir in the remaining 1 tablespoon of Smoked Mandi Seasoning, 1/2 teaspoon of Ground Cardamom, and the remaining salt and black pepper. If using, add 2-3 green chilies.
- Add the drained basmati rice to the pot and stir gently to coat the grains with the spices and oil. Pour in 3.5 cups of hot water (or chicken broth for richer flavor). Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15-20 minutes, or until the water is absorbed and the rice i
- While the rice is cooking, preheat your oven to 200°C (390°F). Place the marinated chicken pieces on a baking tray.
- Roast the chicken in the preheated oven for 30-40 minutes, or until cooked through and golden brown. For extra crispiness, you can broil for the last 5 minutes.
- Once the rice is cooked, gently fluff it with a fork. For an authentic smoky flavor, create a small well in the center of the rice, place a small piece of foil with a hot charcoal inside, drizzle a little oil over the charcoal, and quickly cover the pot. Let it sit for 5-10 minutes, then remove the
- To serve, spoon the fragrant rice onto a large platter. Arrange the roasted chicken pieces on top of the rice. Garnish with 1 small diced tomato, 1/4 cup raisins, and 1/4 cup slivered almonds.
- Serve hot with a side of yogurt or a simple tomato salsa.
Pro Tips
- For an authentic smoky flavor, use a charcoal piece as described in step 8. Be careful and ensure good ventilation.
- Marinating the chicken overnight will yield even more tender and flavorful results.
- Don't lift the lid while the rice is simmering to ensure perfect, fluffy grains.
- You can use chicken broth instead of water for an even richer flavor in your rice.