Chicken Mandi – Eid Special Recipe – How To Cook Arabic Mandi Rice – Homemade Chicken Mandi – Varun

Learn how to make Arabic special Chicken Mandi Rice at home with Chef Varun on Get Curried.

Mandi, a traditional dish of Yemen made either with chicken or lamb.
Mandi is now popular among other Arab countries as well. Traditionally, the meat is slow cooked in a tandoor which makes the meat extremely tender and delicious and served over aromatic rice. Mandi is cooked under the ground. In Yemen, they dig a Pit in the ground, fill it with hot coals and place a big pan of Mandi on top, cover the Pit with sand and leave it for hours. Learn how to cook at the comfort of your home with a minimum resource.
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Ingredients:
Marination
1/2 chicken
1/2 tsp saffron powder
1/2 tsp salt
1/2 tsp Saudi spice
1/2 tsp turmeric

Saudi spice
2 tbsp coriander seeds
2 small sticks cinnamon
1 tbsp green cardamom pods
1 tbsp cumin seeds
1 tsp Cloves
1/2 tsp lemon zest ( ideally dried lemon)

Mandi Rice
1/2 cup brown onions
3-4 green cardamom pods
1 stick cinnamon
1/4 cup golden raisins
2 cup of rice
4 cup of water

Garnish
Pistachio slices

Method: Lets Start with heating up the Pan and adding Coriander Seeds, Cloves, Green Cardamom Pods, Cumin Seeds, Small Cinnamon Sticks, Lemon Zest and roast them properly then off the flame and let it cool down. Next grind them to a fine powder with Turmeric Powder & saffron Powder. Next marinating the chicken for which add in The Spice Mixture with Salt (as required) and rub it properly all over the chicken, then add Oil on top of the Chicken. Next Cooking the Rice for which first heat up the Oil in the Pan then add Onions, Salt and cook it till Onion turns into golden brown color then add Green Cardamom, Cloves, Cinnamon Stick & Golden Raisins mix it together, remove some brown Onions to use it for Garnishing later (Optional). Next add Rice (soaked & Washed), Water, Salt (as required) stir it properly and add in the spice mix into the rice. Next place the rack on top of the vessel then place the chicken on the rack, then transfer the entire thing into the Oven and cooking this at 180degree celsius for 30 minutes. After 30 minutes your Chicken Mandi is ready to serve.

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Host: Varun Inamdar
Director: Chirag Mehta
Camera: Kavaldeep Singh Jangwal, Bhushan Shivangekar, Abhishek Deshmukh, Shirin Shinde, Chirag Mehta
Editor: Ravi Verma
Copyrights: Rajshri Entertainment Pvt Ltd

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