Mandi (Arabic: مندي) is a traditional dish that originated from Yemen. Yemeni Chicken Mandi is consisting mainly of Chicken or Lamb/Goat and a perfect blend of all spices.It is extremely popular in Kuwait, Oman, Qatar, Saudi Arabia, the United Arab Emirates (UAE), and Yemen. Mandi (Arabic: مندي) is one of the most popular dishes of Arabia. The main ingredients of this recipe are Chicken, rice, nuts and some Arabic spices. Yemeni Chicken Mandi can be eaten as a lunch and as a dinner. I love Arabic food and Yemeni Chicken Mandi is also one of my favorite dishes. At least try this recipe once because it is so healthy and delicious.You and your family will love this.
This is very similar to Kabsa. For the recipe of the Kabsa, click the given link https://ayeshamd.blogspot.com/2019/01/arabian-dishkabsa-laham-by-ayesha-md.html and for the recipe of Chicken Makbūs/Majboos (مكبوس/مچبوس), click the given link https://ayeshamd.blogspot.com/2019/03/how-to-make-arabian-chicken.html In this recipe, I'm going to show you how to make Chicken Mandi by using an easy and a simple steps....
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Course: Lunch and Dinner
Cuisine: Yemeni
Serves: 5-6
Author: Ayesha Md
Ingredients:
Prep Time: 15 mins
Cook Time: 1 hr 30 mins
Course: Lunch and Dinner
Cuisine: Yemeni
Serves: 5-6
Author: Ayesha Md
Ingredients:
For Chicken:
1 1/2 kg Chicken (Chicken, cut into 4-6 large pieces with bones or skin)
75-100 ml oil
3 bay leaves
3 cinnamon sticks
5 green cardamoms5 cloves
8 black peppercorns
2 brown cardamoms
2 star anise
salt as per taste
2 medium size onions, thinly sliced
water as required
4 tbsp ghee for frying nuts
4-6 green chilies (remove the stems)
1/2 tsp yellow food colour
For Rice:
1 kg brown rice
1 liter water
salt as per taste
25 gm raisins
25 gm almonds
For Chutney:
3 Tomatoes
4-6 green chilies
1 cup coriander leaves
salt as per taste
Method:
1. Wash and soak brown rice for 2 hours.
2. Wash and clean chicken pieces and set aside.
3. Take a large pressure cooker, heat oil, then add bay leaves, cinnamon sticks, green and brown cardamoms, black peppercorns, star anise and cloves.
4. Now add onion and saute for a few minutes, then add the chicken and saute well and cook for 5 minutes and add salt and water. Cover the lid of pressure cooker and cook for 10-15 minutes on low flame or till chicken tendered.5. Now take tomato, green chilies and salt and grind them to make a paste. Then add a cup of chopped coriander leaves and mix them well.
6. Open the lid of the pressure cooker, remove the chicken pieces from the broth and take a 1/2 tsp of yellow colour mix it with 3-4 tablespoon of water and with a help of brush, add this yellow colour to your chicken, and make it yellow.
7. Measure the broth, it should be 1 liter, if it is less than that, add a little more water. Then add salt, rice, dried black, lime and green chilies. Cover the lid of the pressure cooker, cook for 5-10 minutes on low flame. As shown in the picture.
8. Open the lid of the pressure cooker. Now adds those chicken pieces which had taken out of the broth and colored previously. Place them one by one on the top of the cooked rice.
9. If there is excess moisture or water, simmer for 10-15 minutes on very low flame.
10. Take a pan, heat ghee and add raisins and almonds and fried till it turns golden brown. And pour it on the top of the cooked rice.
11. Assemble them into a serving tray, yours Yemeni Chicken Mandi is ready to be served. 
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...
75-100 ml oil
3 bay leaves
3 cinnamon sticks
5 green cardamoms
8 black peppercorns
2 brown cardamoms
2 star anise
salt as per taste
2 medium size onions, thinly sliced
water as required
4-6 green chilies (remove the stems)
1/2 tsp yellow food colour
For Rice:
1 kg brown rice
1 liter water
salt as per taste
25 gm raisins
25 gm almonds
For Chutney:
3 Tomatoes
4-6 green chilies
1 cup coriander leaves
salt as per taste
Method:
1. Wash and soak brown rice for 2 hours.
2. Wash and clean chicken pieces and set aside.
3. Take a large pressure cooker, heat oil, then add bay leaves, cinnamon sticks, green and brown cardamoms, black peppercorns, star anise and cloves.
4. Now add onion and saute for a few minutes, then add the chicken and saute well and cook for 5 minutes and add salt and water. Cover the lid of pressure cooker and cook for 10-15 minutes on low flame or till chicken tendered.5. Now take tomato, green chilies and salt and grind them to make a paste. Then add a cup of chopped coriander leaves and mix them well.
6. Open the lid of the pressure cooker, remove the chicken pieces from the broth and take a 1/2 tsp of yellow colour mix it with 3-4 tablespoon of water and with a help of brush, add this yellow colour to your chicken, and make it yellow.
7. Measure the broth, it should be 1 liter, if it is less than that, add a little more water. Then add salt, rice, dried black, lime and green chilies. Cover the lid of the pressure cooker, cook for 5-10 minutes on low flame. As shown in the picture.8. Open the lid of the pressure cooker. Now adds those chicken pieces which had taken out of the broth and colored previously. Place them one by one on the top of the cooked rice.
9. If there is excess moisture or water, simmer for 10-15 minutes on very low flame.
10. Take a pan, heat ghee and add raisins and almonds and fried till it turns golden brown. And pour it on the top of the cooked rice.
11. Assemble them into a serving tray, yours Yemeni Chicken Mandi is ready to be served.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...
1 liter water
salt as per taste
25 gm raisins
25 gm almonds
For Chutney:
3 Tomatoes
4-6 green chilies
1 cup coriander leaves
salt as per taste
Method:
1. Wash and soak brown rice for 2 hours.
2. Wash and clean chicken pieces and set aside.
3. Take a large pressure cooker, heat oil, then add bay leaves, cinnamon sticks, green and brown cardamoms, black peppercorns, star anise and cloves.
4. Now add onion and saute for a few minutes, then add the chicken and saute well and cook for 5 minutes and add salt and water. Cover the lid of pressure cooker and cook for 10-15 minutes on low flame or till chicken tendered.5. Now take tomato, green chilies and salt and grind them to make a paste. Then add a cup of chopped coriander leaves and mix them well.
6. Open the lid of the pressure cooker, remove the chicken pieces from the broth and take a 1/2 tsp of yellow colour mix it with 3-4 tablespoon of water and with a help of brush, add this yellow colour to your chicken, and make it yellow.
7. Measure the broth, it should be 1 liter, if it is less than that, add a little more water. Then add salt, rice, dried black, lime and green chilies. Cover the lid of the pressure cooker, cook for 5-10 minutes on low flame. As shown in the picture.8. Open the lid of the pressure cooker. Now adds those chicken pieces which had taken out of the broth and colored previously. Place them one by one on the top of the cooked rice.
9. If there is excess moisture or water, simmer for 10-15 minutes on very low flame.
10. Take a pan, heat ghee and add raisins and almonds and fried till it turns golden brown. And pour it on the top of the cooked rice.
11. Assemble them into a serving tray, yours Yemeni Chicken Mandi is ready to be served.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...
4-6 green chilies
1 cup coriander leaves
salt as per taste
Method:
1. Wash and soak brown rice for 2 hours.
2. Wash and clean chicken pieces and set aside.
3. Take a large pressure cooker, heat oil, then add bay leaves, cinnamon sticks, green and brown cardamoms, black peppercorns, star anise and cloves.
4. Now add onion and saute for a few minutes, then add the chicken and saute well and cook for 5 minutes and add salt and water. Cover the lid of pressure cooker and cook for 10-15 minutes on low flame or till chicken tendered.5. Now take tomato, green chilies and salt and grind them to make a paste. Then add a cup of chopped coriander leaves and mix them well.
6. Open the lid of the pressure cooker, remove the chicken pieces from the broth and take a 1/2 tsp of yellow colour mix it with 3-4 tablespoon of water and with a help of brush, add this yellow colour to your chicken, and make it yellow.
7. Measure the broth, it should be 1 liter, if it is less than that, add a little more water. Then add salt, rice, dried black, lime and green chilies. Cover the lid of the pressure cooker, cook for 5-10 minutes on low flame. As shown in the picture.8. Open the lid of the pressure cooker. Now adds those chicken pieces which had taken out of the broth and colored previously. Place them one by one on the top of the cooked rice.
9. If there is excess moisture or water, simmer for 10-15 minutes on very low flame.
10. Take a pan, heat ghee and add raisins and almonds and fried till it turns golden brown. And pour it on the top of the cooked rice.
11. Assemble them into a serving tray, yours Yemeni Chicken Mandi is ready to be served.
If you have any queries regarding this recipe don't forget to share your comment, your comments are valuable for me. It would always be a pleasure for me to serve you....And I'll be back soon with an another exciting recipe...
2. Wash and clean chicken pieces and set aside.
4. Now add onion and saute for a few minutes, then add the chicken and saute well and cook for 5 minutes and add salt and water. Cover the lid of pressure cooker and cook for 10-15 minutes on low flame or till chicken tendered.
6. Open the lid of the pressure cooker, remove the chicken pieces from the broth and take a 1/2 tsp of yellow colour mix it with 3-4 tablespoon of water and with a help of brush, add this yellow colour to your chicken, and make it yellow.
7. Measure the broth, it should be 1 liter, if it is less than that, add a little more water. Then add salt, rice, dried black, lime and green chilies. Cover the lid of the pressure cooker, cook for 5-10 minutes on low flame. As shown in the picture.
9. If there is excess moisture or water, simmer for 10-15 minutes on very low flame.
10. Take a pan, heat ghee and add raisins and almonds and fried till it turns golden brown. And pour it on the top of the cooked rice.
11. Assemble them into a serving tray, yours Yemeni Chicken Mandi is ready to be served.
