CHICKEN MANDI/CHICKEN MANDI RECIPE/HOMEMADE CHICKEN MANDI

CHICKEN MANDI/CHICKEN MANDI RECIPE/HOMEMADE CHICKEN MANDI 

Mandi is a traditional dish that originated from Yemen, and it is the most popular dish among all Arab countries.

Traditionally, mandi is cooked in an underground oven called taboon, but here I am sharing how to make this dish at home on a stovetop. Hence it is preparing in the underground oven, the resulting rice and meat have the smoky flavor.

Course:                    Main meal   Cuisine:                   Arabic

INGREDIENTS

FOR THE MANDI SPICE POWDER

• 1 tablespoon of coriander seeds
• 1 teaspoon of cloves
• 1 tablespoon of cardamom pods
• 1 cinnamon stick [medium sized]
• 1 dried lemon
• 1 tablespoon of cumin seeds

FOR CHICKEN

• 1 kg chicken[cut into 4 pieces]
• 1 tablespoon of turmeric powder
• 1 tablespoon of lemon juice
• 1 tablespoon of mandi spice powder
• 2 tablespoon of oil
• Salt as required
• 2 onions[finely sliced]
• 1 tablespoon of garlic paste
• 1 chicken stock cube
• 2 pinches of red food color [optional]

FOR RICE

• 3 cups of rice[sella basmathi]
• 1 medium-sized cinnamon stick
• 6 no's of cardamom pods
• 6 no's of cloves
• 1 tablespoon of oil
• Salt as required
• 6-8 cups of water
• 1 piece of charcoal

Preparation time:       15 minutes   Cooking time:             45 minutes

 PREPARATION

Step 1:For spice mix:

In a pan, roast all the ingredients for 5 minutes on low heat. Do not burn the spices.

Allow the roasted spices to cool down and grind to a fine powder. Keep aside.

Step 2: Marinate the chicken pieces with mandi spice powder, lemon juice, pepper powder, chicken stock cube, salt, food color, and oil, cover and keep in the refrigerator for 30 minutes.

Step 3:

For the rice: In a large pot add enough water and bring to boil. Then add the soaked rice, and the spices(cardamom, cinnamon stick, cloves) and mix well, and cook for 10minutes on medium heat, then drain and keep aside.

Step 4: In a deep bottomed pan, heat 2 tablespoons of oil in a pan add thinly sliced onions and garlic paste, saute until it becomes golden brown color.

Step 5: Then add the marinated chicken and mix well, cover, and cook for 15 minutes on medium heat. Then flip the chicken pieces to the other side.

Step 5: Next add the cooked rice over the chicken,  cover with a lid and cook for 10 minutes on very low heat.

Step 6: After 10 minutes, open the lid and place a bowl in the middle of the rice. Heat a piece of charcoal on direct flame, once the charcoal is burning hot, place it in the bowl that is in the rice. Then add 2 drops of oil over the charcoal. Immediately slide back the lid and close tightly and keep on very low flame for 5 minutes, then remove the bowl with charcoal.

This will give a nice smokey flavor for the rice.

WE CAN SERVE THIS DELICIOUS CHICKEN MANDI WITH A TOMATO CHUTNEY AND IT REALLY MAKES AN AMAZING COMBINATION.

Here the recipe:

Tomato chutney

INGREDIENTS.

• 2 tomatoes.
• 3 green chilies.
• 2 cloves of garlic.
• 3 tablespoons of coriander leaves [chopped].
• 1 teaspoon of vinegar.
• salt as required.

PREPARATION

Blend all the ingredients in a blender. This chutney is the best combination for kabsa, mandi.

THANK YOU...