Restaurant Style Chicken Mandi Recipe |Chicken Mandi Arabic| Chicken Mandi | Eid Recipes | SK World

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a healthier alternative with more protein.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are more affordable.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: sweet paprika

Regular paprika can provide similar flavor without the smoke.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water is cost-effective.

Prepare mandi spice mix with bay leaves, cloves, cardamom, cinnamon, cumin, coriander, black pepper, nutmeg, star anise, and red chili powder.

Cut chicken into large pieces and marinate with red chili powder, mandi spice mix, ginger-garlic paste, lemon zest, and lemon juice for 15 minutes.

In a pan, heat oil and fry cashews and almonds until slightly colored, then add raisins and remove before they burn.

In a large pot, heat 1/2 cup oil and add sliced onions, cooking until light pink.

Add bay leaves, cloves, fennel seeds, cumin, and black pepper to the onions and fry until light brown.

Add marinated chicken and fry until the color changes.

Add chopped tomatoes and cook until they release water and oil separates.

Pour in 4 cups of water and cover to cook the chicken.

Once chicken is cooked, remove it and add soaked basmati rice to the pot with 1 tablespoon of salt and green chilies, cover to cook the rice.

In another pan, fry the cooked chicken to enhance color and smoke it with hot coal and oil.

Once the rice is cooked, serve it in a large dish, placing the fried chicken on top and garnishing with dry fruits.

Cooking Techniques

Equipment Needed

Spice Level: