Arabic Chicken Mandi Recipe

Ah, Arabic Chicken Mandi! The mere mention of it makes my mouth water. This dish is not just a meal; it’s an experience that brings families together. Trust me, once you try this aromatic and flavorful dish, you’ll be craving it for days. So, let’s dive into this delightful journey of flavors!

As someone who loves to explore diverse cuisines, Arabic Chicken Mandi holds a special place in my heart. Every time I prepare this dish, I’m reminded of festive gatherings and the joy of sharing delicious food with loved ones.

The harmonious blend of spices, tender chicken, and aromatic rice creates an irresistible combination that’s hard to resist. Not only is this dish bursting with flavor, but it also fills the air with an enticing aroma that draws everyone to the kitchen.

Trust me, once you try making Mandi, it will quickly become a favorite in your household too!

Why I Love This Recipe

Mandi is one of those dishes that I hold dear to my heart and my stomach. It’s a culinary masterpiece that’s surprisingly easy to prepare. Here are a few reasons why I adore this dish:

1. Flavor Explosion: The blend of spices, the succulent chicken, and the fluffy rice create a symphony of flavors. It’s like a party in your mouth where everyone is invited!
2. Comfort Food: There’s something undeniably comforting about a big plate of Chicken Mandi. It’s the kind of dish that warms your heart and fills your belly.
3. Perfect for Special Occasions: Whether it’s a birthday, an anniversary, or just a Tuesday, Mandi makes any day feel special. I often whip it up for gatherings, and my guests always leave with smiles (and possibly a food baby!).
4. Addictive Rice: This Arabic Mandi rice will make you addicted! It’s fluffy, aromatic, and simply irresistible.

Step-by-Step Guide to Making Arabic Chicken Mandi

Step 1: Boil the Chicken

First, I grab a large pan and boil 2 glasses of water. Once it’s bubbling like a hot spring, I add cardamom, black pepper, cloves, cinnamon, bay leaves, and the 5 smashed garlic cloves. This fragrant concoction is going to infuse the chicken with flavor. I let it heat for a few minutes, filling my kitchen with an aroma that could make anyone weak in the knees.

Step 2: Cook the Chicken

Next, it’s time for the star of the show—the chicken! I gently add the chicken pieces to the pot, sprinkle in some salt (adjustable according to your taste), and cover it up. Let it simmer for about 20 minutes. Pro tip: Don’t toss out that broth! We’ll be using it to cook our rice. Think of it as liquid gold.

Step 3: Marinate the Chicken

While the chicken is boiling away, I move on to marinate it. In a large mixing bowl, I combine yogurt, salt, red chili powder, red Kashmiri powder, turmeric powder, garlic powder, and a dash of food color (if I’m feeling fancy). I make sure the chicken pieces are thoroughly coated in this flavorful paste. Sometimes, I even use a brush to apply it like a true artist!

Step 4: Add Some Color

To make my chicken look as good as it tastes, I apply a bit more food color on the chicken pieces. It’s like giving them a sun-kissed tan—who wouldn’t want that?

Step 5: Prepare the Rice

In a separate pan, I heat 1/3 cup of oil and toss in bay leaves, cloves, black pepper, black cardamom, cinnamon, and cumin seeds. I let them dance in the oil for about a minute, filling the air with their delightful aroma. Then I add 1 chopped onion and fry it until it turns a lovely light brown—this step is crucial because nobody likes a bland onion!

Step 6: Spice It Up

Once the onions are ready, I sprinkle in salt, garam masala, and coriander powder. I also add a splash of water to keep everything moist. This mixture smells divine, and I can’t help but feel a little giddy at the thought of how good this Mandi will be.

Step 7: Add the Broth and Rice

Now it’s time to pour in 2 glasses of chicken broth—remember the liquid gold we saved earlier? This is where it shines! I also add sella rice (or long-grain white rice, rinsed in cold water). Stir everything together and bring it to a gentle boil.

Step 8: Lemon Time

I slice 2 lemons in half and squeeze their juice into the pot. The acidity cuts through the richness of the dish beautifully. I then cover the pot with a lid and let it cook for 20 to 25 minutes on medium flame. At this point, the anticipation is almost unbearable, and my stomach is starting to grumble louder than my kids!

Step 9: Fry the Chicken

While the rice is cooking, I heat some oil in another pan to fry the marinated chicken. I place the chicken pieces in the pan, frying them until they turn golden brown. I keep the flame medium, flipping them occasionally so they cook evenly. The sizzle of the chicken is music to my ears, and I can’t resist snatching a piece or two to taste (you know, just to ensure they’re good).

Step 10: The Final Touch

Finally, it’s time to bring it all together. I carefully place the fried chicken on top of the rice. I sprinkle some food color (typically orange) over the top for that Instagram-worthy look. Then, I cover the entire setup with a lid (or aluminum foil) to trap the steam inside. This is crucial because we want our rice to be fluffy and infused with all those fantastic flavors.

I let it steam on the lowest flame for about 3 to 5 minutes. And just like that, my Arabic Chicken Mandi is ready to serve!

Serving Suggestions

Arabic Chicken Mandi is best served hot, accompanied by a side of fresh salad or yogurt for a refreshing contrast.

To elevate your dining experience, I highly recommend pairing this flavorful dish with cold drinks. Whether it’s a refreshing mint lemonade, a tangy pomegranate juice, or traditional Arabic drinks like Qamar al-Din (apricot juice) or Tamarind juice, the coolness will complement the warm spices beautifully.