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Mandi is believed to have originated in Yemen, where it was traditionally prepared by Bedouins as a hearty meal. The word "Mandi" is derived from the Arabic term "nada," which means "dew," symbolizing the tender and succulent nature of the dish. Over the years, Mandi has spread across the Arabian Peninsula and beyond, with each region adding its unique twist to the recipe. It has become a staple in many Middle Eastern countries, including Saudi Arabia, the UAE, and Oman.

Mandi Recipe

Discover the flavors of the Middle East with this delightful Mandi recipe! Perfectly seasoned chicken and aromatic basmati rice come together in a mouthwatering dish that's sure to impress. Start by marinating the chicken with a blend of spices, then sauté it with onions and tomatoes for rich flavor. Combine with soaked rice and let it simmer to perfection. Garnish with fresh cilantro and crispy onions. Serve with lemon wedges for a burst of freshness. Enjoy a hearty meal that's easy to make and utterly delicious!
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Ingredients
  

2 cups basmati rice

1 whole chicken, cut into pieces (around 1.5 kg)

4 cups water (or chicken broth)

2 large onions, finely sliced

4 cloves garlic, minced

1-inch piece of ginger, grated

3 tomatoes, chopped

1/4 cup vegetable oil or ghee

1 tablespoon Mandi spice mix (cumin, coriander, black pepper, cinnamon, cardamom, cloves)

1 teaspoon turmeric powder

1/2 teaspoon saffron threads (optional)

Salt, to taste

Fresh cilantro and fried onions for garnish

Lemon wedges for serving

Instructions
 

Marinate the Chicken: In a bowl, combine chicken pieces with half of the minced garlic, ginger, Mandi spice mix, turmeric powder, and salt. Allow it to marinate for at least 30 minutes (or overnight for better flavor).

    Prepare the Aromatics: In a large pot or Dutch oven, heat the vegetable oil or ghee over medium heat. Add the sliced onions and sauté until golden brown, about 10-15 minutes. Stir in the remaining garlic, ginger, and chopped tomatoes. Cook for another 5-7 minutes until tomatoes soften.

      Cook the Chicken: Add the marinated chicken pieces to the pot, stirring well to coat them in the onion-tomato mixture. Sauté the chicken for about 10-12 minutes until it's browned on all sides.

        Add Water/Broth: Pour in the water or chicken broth, bringing it to a boil. Reduce the heat to low, cover the pot, and let it simmer for 30 minutes, allowing the chicken to cook through and the flavors to meld.

          Prepare the Rice: While the chicken is cooking, rinse the basmati rice under cold water until the water runs clear. Soak the rice in water for 30 minutes, then drain.

            Combine and Cook Rice: Once the chicken is fully cooked, remove the chicken pieces from the pot and set aside. Add the soaked rice to the pot with the broth, and if using, stir in saffron threads. Bring to a gentle boil, then reduce the heat to low and cover the pot tightly. Cook for 20 minutes or until the rice absorbs all the liquid.

              Final Steps: After 20 minutes, turn off the heat and let it sit for another 10 minutes without lifting the lid. Fluff the rice with a fork, and gently fold in the cooked chicken pieces.

                Serve: Transfer the Mandi to a large serving platter. Garnish with fresh cilantro and crispy fried onions. Serve with lemon wedges on the side for an extra zing.

                  Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 6