Chicken Mandi

Chicken Mandi is a beloved Yemeni dish that is gaining popularity and winning hearts with its smoky aroma, tender chicken, and flavorful spiced rice. It is a one-pot rice dish where tender, flavorful chicken is served over aromatic, spiced rice. The smoky flavor, the balance of spices, and the juicy, fall-off-the-bone chicken make Mandi a favorite for festive meals and gatherings.

More Chicken & Rice Recipes To Try – Chicken Kabsa, Hyderabadi Chicken Tahari, Kacchi Chicken Biryani, Afghani Chicken Biryani

About This Recipe

I had heard a lot about Chicken Mandi and watched countless videos showcasing this flavorful dish. But it wasn’t until my visit to Hyderabad that I finally got to taste it—and I instantly fell in love! The smoky aroma, tender chicken, and fragrant rice made it an unforgettable experience.

After returning home, I couldn’t stop thinking about it. I watched more videos, explored different recipes, and tried multiple versions. However, none of them gave me the exact taste I was looking for. So, after many trials and errors, I decided to create my own version—simple yet incredibly delicious.

One of the key elements of a perfect mandi is the spice blend. Store-bought mixes didn’t quite capture the authentic aroma, so I experimented until I crafted my own mandi spice mix. The result? A perfectly balanced, aromatic blend that elevates the dish to the next level.

Now, I’m excited to share this tried-and-tested Chicken Mandi recipe with you! If you love smoky, flavorful rice dishes, this one is a must-try.

Follow my tips and tricks to make the best Chicken Mandi every time! From getting that perfect smoky flavor to making the most aromatic mandi spice mix, I ‘am sharing everything I’ve learned through trial and error. Read till the end for my foolproof recipe and secrets to making restaurant-style Chicken Mandi at home!

Making Chicken Mandi in 5 Simple Steps

1. Make the Mandi Spice Mix – Roast and grind whole spices to prepare a fresh, aromatic spice blend.
2. Prepare the Broth | Yakhni – Simmer chicken with whole spices, onion, and ginger-garlic to make a flavorful broth for cooking rice.
3. Marinate the Chicken – Coat the chicken with mandi spice mix, herbs and a little oil. Let it soak up the flavors.
4. Fry Chicken & Cook Rice – Fry or Bake the marinated chicken, then cook the rice using the prepared broth for maximum flavor.
5. Assemble & Add Smoky Flavor (Dhungar) – Place the cooked chicken over the rice, give it a coal smoke for that authentic mandi aroma, and serve!

Chicken Mandi Spice Mix | Homemade Mandi Masala

Aromatic, smoky, and perfectly balanced—this homemade mandi spice mix is the key to achieving that authentic Middle Eastern taste. After many trials, I’ve perfected this blend to bring out the best flavors in Chicken Mandi. Say goodbye to store-bought mixes and make your own for a truly delicious experience!

Ingredients For Mandi Masala

• 6 Green Cardamom
• 4 1’inch Cinnamon
• 6 Cloves
• 2 tbsp. Fennel Seeds | Sauf
• 1 Star Anise
• 1 Nutmeg
• 1 Badi Elaichi
• 1 tbsp. Shahi Jeera
• 2 tbsp. Coriander Seeds
• 1 tbsp. Cumin | Jeera
• 2 tbsp. Black Peppercorns
• 1 tbsp. Red Chili Powder
• 1 tbsp. Kashmiri Red Chili Powder
• ½ tbsp. Turmeric Powder

Homemade Mandi Masala Recipe

• Dry Roast the Spices: Heat a pan on low flame and add all the spices. Do not add powders. Dry roast them for a few minutes until they release their aroma. Stir continuously to prevent burning.
• Cool the Spices: Turn off the flame and transfer the roasted spices onto a plate. Let them cool completely before grinding.
• Grind the Masala: Once cooled, grind the spices into a fine powder using a spice grinder or mortar and pestle. To this add red chili powder, Kashmiri red chili powder and turmeric powder. Mix well and store this Mandi Masala in an airtight container to preserve its freshness.

Easy Chicken Broth Recipe

A rich, aromatic broth is the secret to perfect Chicken Mandi! Made by simmering chicken with whole spices, onion, and ginger-garlic, this broth (yakhni) infuses the rice with deep flavor and enhances the overall taste of the dish. A must for authentic mandi!

Ingredients For Chicken Broth

• 200 grams Chicken, with bone (I prefer using Biryani Cut)
• 1 Onion, sliced
• 1 Bay Leaf
• 1 Star Anise
• 2 Green Cardamom
• 3 Cloves
• ½ tbsp. Coriander seeds
• 1 2’inch stick Cinnamon
• 2 tbsp. Black Peppercorns
• 1 2’inch Ginger, peeled and sliced
• 3 Garlic cloves, peeled and sliced
• Salt, as per taste
• ¼ tbsp. Turmeric powder

How To Make Chicken Broth | Chicken Yakhni Recipe

• Combine Ingredients in a Pot – In a deep pot, add the chicken, sliced onions, and all the whole spices. Pour in 8 cups of water.
• Simmer the Broth – Add ginger, garlic, salt, and turmeric powder. Bring to a boil, then reduce the heat and let it simmer for 30-40 minutes until the flavors are well-infused.
• Strain and Use – Carefully remove the chicken pieces (using tongs). Strain the broth and discard the solids. Use this aromatic broth to cook mandi rice for an authentic taste.

If you are on short of time, then you can make chicken broth in pressure cooker too. Here is the recipe,

Preparing Chicken Broth in Pressure Cooker

• Add all the ingredients mentioned under chicken broth to pressure cooker and to this add 4-5 cups of water.
• Pressure cook on medium flame for 2 whistles and wait till pressure settles.
• Now add 1-2 cups of water and bring this to rolling boil. Turn off the flame and carefully remove the chicken pieces and strain the broth. Discard the solids and set the broth aside.

NOTE: You can shred the chicken pieces (the one we used in making broth) and can use in making soup or tikki or cutlet or burji.

Marinating Chicken

A good marinade is key to tender, flavorful Chicken Mandi! Coating the chicken with mandi spice mix, and seasonings allows it to absorb rich flavors, making it juicy and aromatic. The longer it marinates, the better the taste!

Ingredients For Marination

• 1 kg. Chicken (you can use Biryani Cut or Full Chicken Leg Pieces)
• 2 tbsp. Homemade Mandi Masala (check above for recipe)
• 2 tbsp. Ginger-Garlic Paste
• Salt, as per taste

Preparation

• In a bowl, combine all the ingredients and mix well. Cover and let this rest in fridge for 2-3 hours or overnight for best results.

Cooking Mandi Rice

Perfectly cooked mandi rice is light, fluffy, and infused with rich, aromatic flavors from the homemade chicken broth and mandi spice mix. Slow-cooked to absorb every bit of taste, this fragrant rice is what makes Chicken Mandi truly special!

Ingredients for Mandi Rice

• 4 cups Basmati Rice, washed and soaked in water for 30 minutes
• 7 cups Chicken Broth
• 1 Onion, finely sliced
• 4 Garlic Cloves, finely chopped
• 2 Green Chilies, finely chopped
• Salt, as per taste
• 2 tbsp. Mandi Masala
• 2 Dried Limes
• 2 tbsp. Oil
• 2 tbsp. Ghee

Preparing Mandi Rice

• In a heavy bottom cooking pot or in biryani pot, add oil and ghee and when it is warm add finely chopped garlic.
• Fry till garlic starts to change color. Now add finely sliced onion and fry till light golden.
• To this add chopped green chilies and fry for a minute.
• Now reduce the flame and add mandi masala. Fry for 2 minutes. Slowly add chicken broth, dried limes and salt.
• NOTE: As chicken broth already has salt, adjust salt accordingly.
• Bring chicken broth to boil and add soaked basmati rice (add rice and discard the water, in which we soaked basmati rice).
• Stir gently and place the lid. On low flame, cook rice till soft.
• It will take 25-30 minutes for the rice to cook. Place a heavy weight on top of the lid to seal the aroma of mandi rice.
• After 25-30 minutes, carefully remove the lid and check if the rice is done. By this time, the broth present in the rice is completely absorbed. If not then place the lid back and cook for 5-10 minutes.
• When the rice is soft, then turn off the flame and leave this on stove top for 10-15 minutes.

Frying or Baking Mandi Chicken

Stove-Top Method

• In a pan add half cup of oil and carefully arrange marinated chicken pieces.
• On high flame, fry the chicken pieces for 5 minutes on both the sides each.
• When the chicken pieces start to change color, reduce the flame and cook by covering the pan for 10-15 minutes.
• Flip the chicken pieces and cook again for 10 minutes.
• When the chicken turns soft, on high flame, fry the chicken pieces until little brown spots start to appear. Stir gently to avoid sticking to the pan.
• When chicken pieces start to look slightly charred, turn off the flame and set aside.

Oven Method

• Preheat oven to 180C | 375F.
• Cover the chicken pieces with aluminum foil and bake for 25-30 minutes.
• Remove the foil and brush the chicken pieces with oil bake for 20 minutes and broil for 5-6 minutes until lightly charred.
• Remove and set aside.

Assemble & Add Smoky Aroma (Dhungar)

• Carefully arrange fried or baked chicken pieces on top of mandi rice. Make a small well in the center of the pot.
• In the final step, heat a piece of charcoal on direct flame using tongs. Heat until it turns red-hot (about 5-6 minutes).
• Place a small heatproof or stainless bowl or a piece of foil in the well.
• Carefully place the hot charcoal in the bowl | foil.
• Drizzle ½ tsp. of ghee over the charcoal—it will start smoking immediately.
• Quickly cover the pot with a tight lid to trap the smoke.
• Allow the smoke to infuse for 5-10 minutes. Remove the charcoal and place the lid back for 5-10 minutes.
• When ready to serve, remove the lid and carefully using tongs, take the chicken pieces on a plate and set side.
• Gently fluff the rice and in serving platter, take rice and top it with chicken pieces.
• Garnish with coriander leaves, fried nuts and raisins.
• Serve hot with raita, mayo or salsa (Yemeni Sahawiq) or salad.

Frequently Asked Questions

What is Chicken Mandi?

Chicken Mandi is a traditional Yemeni rice dish where chicken is slow-cooked with aromatic spices and served over fragrant, long-grain rice. It is traditionally cooked in a tandoor or underground oven, which gives it a unique smoky flavor.

What is the difference between Biryani and Chicken Mandi?

Cooking Method

• Biryani is made by layering cooked or semi-cooked rice with marinated meat and cooking it through dum (slow cooking with steam).
• Mandi involves cooking the meat separately, often through slow-roasting, and then serving it over rice cooked with the drippings of the meat.

Spices & Flavor

• Biryani has a rich, spicy taste with complex layers of flavors, including garam masala, saffron, and fried onions.
• Mandi has a milder, smoky taste with fewer spices like cardamom, cloves, and dried lime.

Texture & Presentation

• Biryani has distinct layers of rice and meat, often garnished with fried onions and nuts.
• Mandi has a simpler presentation, with the meat placed on top of flavored rice.

Why Mandi is Healthy?

• Less Oil – Unlike biryani, mandi is not heavily fried and uses minimal oil or ghee.
• Lean Cooking Method – The meat is slow-cooked, often grilled or roasted, making it lighter than deep-fried or heavily sautéed dishes.
• No Heavy Masalas – It contains simple spices, making it easier to digest.

What Country is Mandi From?

Mandi originated in Yemen but is now popular across the Arabian Peninsula, especially in Saudi Arabia, UAE, and Oman.

Chicken Mandi – A Smoky Arabian Delight

Chicken Mandi is a traditional Yemeni dish known for its aromatic rice and tender, slow-cooked chicken. Infused with fragrant spices like cardamom, cloves, and dried lime, this dish has a signature smoky flavor, traditionally achieved by cooking in an underground oven. Unlike biryani, mandi is lighter, with minimal oil and a delicate balance of flavors. Popular across the Middle East, it’s a perfect dish for those who love simple yet deeply flavorful meals. Whether served at gatherings or enjoyed as a comforting homemade meal, Chicken Mandi is a must-try for every rice lover!

Serving Suggestions

• Raita – A cooling yogurt-based side, like cucumber raita or mint raita, balances the rich flavors.
• Yemeni Sahawiq (Salsa) – A spicy tomato-based salsa adds a delicious kick to the mandi.
• Fresh Salad – Serve with a simple chopped salad of cucumbers, tomatoes, onions, and lemon juice for freshness.
• Garlic Mayo – Creamy garlic mayo pairs perfectly with smoky mandi flavors.
• Laban (Salted Buttermilk) – A refreshing drink to complement the meal.
• Burhani (Bangladesh Style Lassi) – Burhani | Borhani is a thick, frothy, herby and spicy savory drink.
• Pickles, Onion Slices & Lemon Wedges – Add a tangy touch with pickles, juicy onion slices or fresh lemon slices.
• Garnish with fried nuts, raisins, and coriander leaves, and enjoy a complete, flavorful mandi experience!

Make Chicken Mandi Effortlessly!

Planning Chicken Mandi for Iftar, a party, or a weekend treat? Prep ahead for a hassle-free cooking experience!

A Day Before:

• Make Mandi Masala
• Prepare Chicken Broth
• Marinate Chicken

With these ready, you can cook Chicken Mandi in just 30-40 minutes the next day! Serve with raita, garlic mayo, or Yemeni salsa for a perfect meal.