Authentic Yemeni Chicken Mandi in Oven | Arabic Mandi Recipe | Juicy, Smoky & Flavorful Rice!

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is nutritious while long-grain rice is often less expensive.

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Skinless chicken breast is leaner, while thighs are more budget-friendly.

saffron

🥗Healthier: turmeric

💰Cheaper: annatto seeds

Turmeric provides color and health benefits, while annatto is more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories; water with seasoning is cost-effective.

Mix all marinade ingredients in a bowl and coat chicken pieces well, cover, and refrigerate for at least 2 hours.

Preheat oven to 200°C (400°F). Place marinated chicken on a tray lined with foil and bake for 35–40 minutes, turning once halfway. Grill/broil for 5–7 minutes for a golden charred look and keep aside.

In a large heavy pan, heat ghee or oil. Add sliced onions and sauté until golden brown. Add garlic, green chilies, and tomato — cook till soft. Add 1½ tsp mandi spice mix and sauté for a few seconds. Add soaked rice, salt, and chicken stock (or water). Let it come to a boil, then cover and cook on low flame for 15–20 minutes until rice is fluffy and done.

Layer the cooked rice in an ovenproof dish. Place the baked chicken pieces on top. Pour a few spoons of the chicken tray juice over the rice for extra flavor. Cover with foil and bake at 180°C for 10–15 minutes for the flavors to blend.

Heat a small charcoal piece till red-hot. Place a small steel cup in the middle of the rice tray, drop the charcoal in it. Pour ½ tsp ghee over it and immediately cover with foil. Leave it covered for 5–10 minutes to give that authentic smoky mandi flavor!

Fluff the rice gently, place chicken on top. Garnish with fried onions, nuts, and raisins (optional). Serve with tomato chutney (daqqoos) or garlic yogurt dip.

Cooking Techniques

Equipment Needed

Spice Level: