Homemade Chicken Mandi Biryani: Experience the Unique Blend of Yemeni & Indian Aromas Ivon's Kitchen

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier grain, while long-grain rice is more affordable.

saffron

🥗Healthier: turmeric

💰Cheaper: yellow food coloring

Turmeric provides color and health benefits at a lower cost.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and adds creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are more economical.

Dry roast 4 dry red chilies, 2 tbsp coriander seeds, 0.5 tbsp black peppercorns, 0.5 tbsp cumin seeds, 2 star anise, 1 cinnamon stick, 6 cloves, 4 green cardamom, 2 bay leaves, and 1 broken dried lime in a hot pan until light brown.

Blend the roasted spices into a fine powder to make mandi masala.

In a hot pan, add oil and fry 1/4 cup almonds, 1/4 cup raisins, and 1/4 cup cashew nuts until light brown, then set aside.

In the same pan, add oil, 1 tsp coriander seeds, 1 tsp cumin seeds, 0.5 tsp black peppercorns, 4 cloves, 4 green cardamom, 1 cinnamon stick, and 2 bay leaves, frying for a few seconds.

Add 3 sliced onions and 1 dried lime, frying until the onions are light brown.

Stir in 2 tbsp mandi masala and fry for 2 minutes.

Add 5 cups water, salt to taste, and 2 stock cubes, then add 1 kg chicken leg pieces and cover to cook for 20-25 minutes.

Remove the chicken pieces and dried lime, reserving some stock in a separate bowl.

Add 2 cups washed and soaked basmati rice to the pot and mix, cooking until the rice is 80% cooked.

In a bowl, mix 1.5 tbsp mandi masala, 2 tbsp oil, and the reserved chicken stock, then brush this mixture on the chicken.

Check the rice, and once it's 80% cooked, layer the cooked chicken on top, adding the leftover marinade, 1/4 cup saffron water, chopped coriander leaves, fried onions, fried nuts and raisins, 2 red chilies, and 2-3 pinches of chaat masala.

Cover and cook on low flame until the rice is fully cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens