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arabian chicken mandi

arabian chicken mandi

Cooking Time

Preparation Time : 20

Cook Time : 25

Total Time : 45


Serves 5

  • 500 grams Chicken , with bones

  • 1 Onion , finely chopped

  • 1 Tomato

  • 3 Green Chillies

  • 1 tablespoon Ginger Garlic Paste

  • 3 Bay leaves (tej patta)

  • 1 teaspoon Ghee

  • 2 Cardamom (Elaichi) Pods/Seeds

  • 2 Cloves (Laung)

  • 2 inch Cinnamon Stick (Dalchini)

  • 1 teaspoon Whole Black Peppercorns

  • 2 tablespoons Olive Oil

  • 2 tablespoons Butter , softened

  • 1 tsp Salt , to taste

  • 2 cups Basmati rice

  • 4 cups Water

  • 1 tablespoon Cloves (Laung)

  • 1/2 tablespoon Whole Black Peppercorns

  • 1/2 teaspoon Nutmeg powder

  • 1/2 tablespoon Dry ginger powder


  • 01

    To begin making the Arabian Chicken Mandi recipe, firstly we will prepare the Mandi spice powder.

  • 02

    To make the Mandi spice powder, dry roast the cardamom pods, cloves, black pepper, nutmeg dry ginger powder and bay leaves in a on on medium heat for 4-6 minutes.

  • 03

    Turn off the heat, and allow it to cool.

  • 04

    Transfer the spices in a mixer jar, and grind into a fine powder using a mixer grinder.

  • 05

    Heat a large saucepan on medium heat and add oil.

  • 06

    Once the oil is hot, add finely chopped onion and sauté till translucent . This will take about 2-3 minutes.

  • 07

    To the softened onions, add the ginger paste and garlic paste and sauté till the raw smell goes away.

  • 08

    Next, add bay leaves, cinnamon, cardamom, cloves and black pepper and mix everything well.

  • 09

    In a mixer jar combine, tomato and green chillies and grind into a puree and add it to the pan.

  • 10

    When the oil starts to separate, add the chicken and mix. Add 4 cups of water and the Mandi spice powder according to your taste. Mix, cover and let it cook for about 15 minutes. After 15 minutes, turn off the heat.

  • 11

    We will furthermore bake the chicken, to get a crispy skin.

  • 12

    In a small mixing bowl, add soft butter and Mandi spice powder and some salt, mix well and keep aside.

  • 13

    Preheat the oven to 200 degrees centigrade. Remove the chicken from the stock and place it onto a baking tray and brush with butter and mandi spice powder mixture.

  • 14

    Bake for 20 to 25 minutes or until the skin of the chicken turns to a nice golden brown colour.

  • 15

    Wash and soak basmati rice for at least 20 minutes.

  • 16

    Heat olive oil in a large pan on medium heat, and fry the drained rice, stirring continuously for about 10 to 15 minutes.

  • 17

    Add this pan roasted rice to the chicken stock. Now slide a large piece of aluminium foil on top of the saucepan and then cover it with the lid. Cook the rice on medium low flame for about 10 minutes.

  • 18

    Remove the lid and check if there is any trace of water left. If water is left, then cover and cook for another 3 to 5 minutes. Now fluff the rice with a fork .

  • 19

    Take ghee in a small bowl and place it in the middle of the rice.

  • 20

    Heat a piece of charcoal on direct flame until it is sred hot, this will take about 5 minutes.

  • 21

    Once the charcoal is burning hot, place it in the bowl of ghee that is in the rice. Immediately slide back the aluminium foil and secure with lid.

  • 22

    Open it only at the time of serving, as it gives a nice smokey flavor to the rice. To serve, spread rice onto a large serving tray and place a piece of baked chicken on the top.

  • 23




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