Best 3 Chicken Mandy Yemeni Saudi Recipes

Tantalize your taste buds with Chicken Mandy, a majestic dish originating from the rich culinary traditions of Yemen and Saudi Arabia. This flavorful rice dish is a symphony of aromatic spices, succulent chicken, and fluffy rice, coming together to create an unforgettable dining experience.

In this comprehensive guide, we present a collection of Chicken Mandy recipes that cater to diverse preferences and skill levels. Embark on a culinary journey as we explore the secrets behind this iconic dish. Discover the magic of Mandi Rice, a fragrant blend of long-grain rice infused with aromatic spices and herbs. Learn the art of preparing the succulent Chicken, marinated in a blend of zesty spices, yogurt, and herbs, then slow-cooked to perfection.

Unravel the secrets of the aromatic Mandi Sauce, an essential component that adds depth and richness to the dish. We also delve into the intricacies of preparing the Mandi Spices, a carefully curated blend of spices that forms the backbone of this flavorful dish. Explore variations of Chicken Mandy, including the tantalizing Chicken Mandi with Dried Fruits, a delightful combination of savory and sweet flavors.

For those seeking a vegetarian alternative, we present a delectable Vegetable Mandi, bursting with the goodness of fresh vegetables. Elevate your dining experience with our selection of accompaniments, including zesty Tomato Salsa, refreshing Cucumber Salad, and tangy Green Chutney, each adding a unique layer of flavor to the Chicken Mandy.

Indulge in the vibrant culinary heritage of Yemen and Saudi Arabia with our collection of Chicken Mandy recipes. Whether you're a seasoned cook or a culinary novice, these recipes will guide you in creating a memorable and authentic Chicken Mandy experience.

Here are our top 3 tried and tested recipes!

CHICKEN MANDI

Chicken Mandi image

This tasty Chicken Mandi combines an amazingly flavorful roasted marinated chicken with smoky rice that is an unbelievable treat for dinner! Your whole family is sure to love this popular Arabic chicken meal with its intensely flavorful rice and perfectly cooked chicken!

Provided by Angela

Categories Chicken Dishes Dinner Recipes Main Dish

Time 1h15m

Number Of Ingredients 26

Ingredients

1 Tbsp ground cumin
1 Tbsp ground green cardamom ((or ground cardamom pods))
1/2 Tbsp ground black pepper ((or peppercorns))
1/2 Tbsp ground coriander
1 tsp turmeric
1 tsp ground ginger
1/2 tsp ground nutmeg
2 Tbsp olive oil ((extra virgin - 1st portion))
2 Tbsp butter ((or ghee - melted))
1 Tbsp lime juice
1 Tbsp mandi spice (hawajj) ((from above - 1st portion))
4 lb whole chicken
salt ((optional, to taste))
1 Tbsp olive oil ((extra virgin - 2nd portion))
1 white onion ((or yellow onion - diced))
3-4 garlic cloves ((crushed))
12 oz diced green chiles
1 Tbsp garlic ginger paste ((see recipe))
1 tsp mandi spice (hawajj) ((from above - 2nd portion))
2 bay leaves
1 cinnamon stick
1/4 tsp saffron ((2-3 strands + 1 tablespoon of warm water))
3 cups basmati rice ((soaked for 20-30 minutes, then rinsed))
4 1/2 cups chicken broth
1 charcoal ((1 bbq briquette))
cooking oil

Steps:

In a small bowl combine the ground spices including cumin, green cardamom, black pepper, coriander, turmeric, ginger, and nutmeg.
If using whole spices: lightly roast the whole spices in a small dry frying pan for 2-3 minutes or until fragrant. Remove from heat and allow the spices to cool slightly. Then transfer to a spice grinder and grind until the spices reach a fine powder consistency.
In a small bowl combine the olive oil, melted butter, lime juice, and a portion of the mandi spice.
Coat your whole chicken, spatchcock chicken, halved chicken (remove the neck if you cut the chicken in half), or chicken pieces with the marinade thoroughly.
Cover, refrigerate, and marinate the coated chicken for at least one hour, and preferably overnight (or 8 hours). *Remember to place the marinated chicken out before cooking for about 30 minutes to allow it to come to room temperature.
Preheat your oven to 400 degrees F (205 degrees C) and line a baking tray or sheet with parchment paper.
Roast the chicken for 40-45 minutes (check earlier if roasting chicken pieces, or cook longer for a whole chicken) or until the internal temperature is 180 degrees F (82 degrees C) as read by a digital meat thermometer. Remove from oven when done.
Heat a large pan or Dutch oven with the olive oil over medium heat. Add the diced onion and saute for 2-3 minutes, until fragrant and becoming translucent. Add the crushed garlic cloves and saute for an additional 30 seconds.
Add the diced green chiles, garlic ginger paste, mandi spice blend, bay leaves, and cinnamon stick. Continue to saute for 2-3 minutes.
Add the soaked and rinsed rice and fry with the sauteed diced onion, green chiles, and spices. Stir continuously for 10 minutes.
Pour in the chicken broth, stir, cover with aluminum foil and your pot or Dutch oven lid. Reduce heat to medium-low and cook for 10-15 minutes. *If the rice still has water after 10 minutes, cook for an additional 5 minutes.
Once the rice is cooked, fluff the rice.
Place a single barbecue charcoal briquette on your gas stove ring (or under a broiler on high) for about 5 minutes or until red hot.
Make a double-layer pouch or bowl of aluminum foil that is lightly coated with cooking oil. Place the red hot coal into the pouch and nestle it into the center of the rice.
Place the chicken over the rice and charcoal, then seal the pot with a sheet of aluminum foil again and seal with the lid. Leave the pot sealed for at least 10 minutes.
Open the pot just before serving, carve the chicken pieces if needed, and serve over the smoky rice.

Nutrition Facts : Calories 585 kcal, Carbohydrate 61 g, Protein 26 g, Fat 25 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 89 mg, Sodium 119 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

ARABIAN CHICKEN MANDI RECIPE -YEMENI STYLE RICE & CHICKEN

Arabian Chicken Mandi Recipe -Yemeni Style Rice & Chicken image

Arabian Chicken Mandi is a traditional Yemeni dish and it's very popular among all the Arab countries. The word 'mandi' comes from the Arabic word nada, meaning 'dew', and reflects the moist 'dewy' texture of the meat. The Mandi Masala is a spice mixture made by dry roasting whole spices which give the main flavour to this dish. Mandi is a delicious combination of rice, chicken and a mixture of spices. Traditionally, Mandi is cooked in a tandoor but this is our version to make the Mandi at home on a stovetop. Mandi is considered as healthy meal when compared to our traditional Indian biryani, as we use less oil in the recipe. Serve Arabian Chicken Mandi with Raw Mango raita and Pickled onions for a delicious weeknight dinner. If you like this recipe, here are a few more Biryani recipes you can try Jackfruit Biryani Egg Biryani Kathal Biryani Paneer Biryani

Provided by Shaharban

Time 2h

Number Of Ingredients 22

Ingredients

500 grams Chicken , with bones
1 Onion , finely chopped
1 Tomato
3 Green Chillies
1 tablespoon Ginger Garlic Paste
3 Bay leaves (tej patta)
1 teaspoon Ghee
2 Cardamom (Elaichi) Pods/Seeds
2 Cloves (Laung)
2 inch Cinnamon Stick (Dalchini)
1 teaspoon Whole Black Peppercorns
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Butter (Salted) , softened
Salt , to taste
2 cups Basmati rice
4 cups Water
1 tablespoon Cardamom (Elaichi) Pods/Seeds
1 tablespoon Cloves (Laung)
1/2 tablespoon Whole Black Peppercorns
1/2 teaspoon Nutmeg powder
1/2 tablespoon Dry ginger powder
2 Bay leaves (tej patta)

Steps:

To begin making the Arabian Chicken Mandi recipe, firstly we will prepare the Mandi spice powder.
To make the Mandi spice powder, dry roast the cardamom pods, cloves, black pepper, nutmeg dry ginger powder and bay leaves in a on on medium heat for 4-6 minutes.
Turn off the heat, and allow it to cool.
Transfer the spices in a mixer jar, and grind into a fine powder using a mixer grinder.
Heat a large saucepan on medium heat and add oil.
Once the oil is hot, add finely chopped onion and sauté till translucent . This will take about 2-3 minutes.
To the softened onions, add the ginger paste and garlic paste and sauté till the raw smell goes away.
Next, add bay leaves, cinnamon, cardamom, cloves and black pepper and mix everything well.
In a mixer jar combine, tomato and green chillies and grind into a puree and add it to the pan.
When the oil starts to separate, add the chicken and mix. Add 4 cups of water and the Mandi spice powder according to your taste. Mix, cover and let it cook for about 15 minutes. After 15 minutes, turn off the heat.
We will furthermore bake the chicken, to get a crispy skin.
In a small mixing bowl, add soft butter and Mandi spice powder and some salt, mix well and keep aside.
Preheat the oven to 200 degrees centigrade. Remove the chicken from the stock and place it onto a baking tray and brush with butter and mandi spice powder mixture.
Bake for 20 to 25 minutes or until the skin of the chicken turns to a nice golden brown colour.
Wash and soak basmati rice for at least 20 minutes.
Heat olive oil in a large pan on medium heat, and fry the drained rice, stirring continuously for about 10 to 15 minutes.
Add this pan roasted rice to the chicken stock. Now slide a large piece of aluminium foil on top of the saucepan and then cover it with the lid. Cook the rice on medium low flame for about 10 minutes.
Remove the lid and check if there is any trace of water left. If water is left, then cover and cook for another 3 to 5 minutes. Now fluff the rice with a fork .
Take ghee in a small bowl and place it in the middle of the rice.
Heat a piece of charcoal on direct flame until it is sred hot, this will take about 5 minutes.
Once the charcoal is burning hot, place it in the bowl of ghee that is in the rice. Immediately slide back the aluminium foil and secure with lid.
Open it only at the time of serving, as it gives a nice smokey flavor to the rice. To serve, spread rice onto a large serving tray and place a piece of baked chicken on the top.
Serve Arabian Chicken Mandi with Raw Mango raita and Pickled onions for a delicious weeknight dinner.

CHICKEN MANDI

Chicken Mandi image

Chicken Mandi is an aromatic and delicious Yemeni dish that's popular in all Arab countries, and for a good reason! Here's the easiest method to make it at home!

Provided by Muna Kenny

Categories Main Meal

Time 1h5m

Number Of Ingredients 21

Ingredients

2 ½ tablespoon cumin powder
2 tablespoon coriander powder
1 tablespoon black pepper powder
1 tablespoon cardamom powder
1 teaspoon cinnamon powder
½ teaspoon cloves powder
1 tablespoon turmeric powder
½ teaspoon red chili powder Optional
1 chicken with skin cut in half
2 teaspoons Yemeni mix spice
Salt to taste
2 tablespoon melted butter
1 onion chopped
1 tomato chopped
1 green chili
3 tablespoon olive oil
1 ½ teaspoon Yemeni mix spice
1 cup Basmati rice washed and soaked
2 1/2 cups boiling water (Read the notes)
2 teaspoon Salt, or to taste
1/2 cup Raisins and sliced almonds for garnish (optional)

Steps:

Mix them all up and keep in airtight container.
Season the chicken with salt. Mix butter with 2 teaspoons from the spice mix and brush the chicken. Cover and refrigerate for 10 minutes. You can skip the 10 minutes if you don't have much time.
Preheat oven to 190C/375F. Cover the chicken with aluminum foil and bake for 35 minutes. Remove the foil and bake for 25 minutes. If the chicken is bigger you will need to bake it a little longer. Keep aside.
In a pan add the olive oil, when hot add the onion and fry until translucent.
Add the tomatoes and green chili, stir on medium heat for 4 minutes.
Add the Yemeni spice mix, stir for two minutes. Pour the water and season with salt.
When the water comes to a boil, add the rice. When it starts to boil again, cover tightly. Heat should turned down to the lowest.
After 15 minutes, uncover the rice and gently stir, just to bring the bottom rice to the top. Cover tightly and cook for another 15-17 minutes.
When serving, place the chicken on top of the rice and garnish with almonds and raisins.

Nutrition Facts : ServingSize 1 Serving, Calories 627 kcal, Carbohydrate 40 g, Protein 33 g, Fat 38 g, SaturatedFat 11 g, TransFat 0.3 g, Cholesterol 126 mg, Sodium 271 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 24 g

Tips:

Choosing the Right Chicken: For the best results, use a whole chicken cut into 8-10 pieces. This will ensure that the chicken is evenly cooked and flavorful.
Preparing the Chicken: Before cooking, rinse the chicken pieces thoroughly and pat them dry. This will help the marinade and spices adhere to the chicken better.
Marinating the Chicken: The marinade is essential for infusing flavor into the chicken. Make sure to marinate the chicken for at least 30 minutes, or up to overnight, for the best results.
Cooking the Chicken: When cooking the chicken, make sure to cook it over medium-low heat. This will help prevent the chicken from drying out and burning.
Adding Vegetables: If you like, you can add vegetables to the pot along with the chicken. Common vegetables used in Chicken Mandy include potatoes, carrots, and onions.
Using the Right Rice: For the best results, use basmati rice. Basmati rice is a long-grain rice that cooks up fluffy and separate, making it the perfect choice for Chicken Mandy.
Cooking the Rice: When cooking the rice, be sure to use a ratio of 1 cup of rice to 2 cups of water. This will ensure that the rice is cooked properly and not too mushy.
Adding Spices and Herbs: To enhance the flavor of the rice, add a variety of spices and herbs to the pot. Common spices used in Chicken Mandy include cumin, cardamom, and cloves.
Serving Chicken Mandy: Chicken Mandy is traditionally served with a yogurt-based sauce. You can also serve it with a side of salad or vegetables.

Conclusion:

Chicken Mandy is a delicious and flavorful dish that is perfect for any occasion. With its tender chicken, fluffy rice, and aromatic spices, it's sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give Chicken Mandy a try. You won't be disappointed!