Mandi Recipe

Chicken Mandi is a Yemeni traditional dish. It is a combination of meat, in this case chicken, rice and a special spice mix. Mandi originated in Hadhramaut, Yemen. It is a very popular meal throughout the Arab nation.

Next time, try this delicious Maqluba recipe.

Traditionally, Yemeni Chicken Mandi is smoked in a hole in the ground outdoors. The hole is dug, hot coals are added and a metal pan on top. But no worries, you won't have to dig up your backyard to enjoy this most loved authentic Yemeni dish as it can also be cooked right inside your oven.

Jump to:

• ❓Why This Recipe Works
• 📝 Ingredients
• 🥄 Instructions
• 💡 Recipe Expert Tips
• 💬 FAQs
• 👨‍🍳 Serve With
• 🍲 Related Recipes
• More Bone-in Chicken Recipes
• Mandi Recipe

❓Why This Recipe Works

Chicken Mandi is easy to assemble and combines all the best Middle Eastern flavors together to produce a fragrant, tender and flavorful dish. The chicken is marinated in the olive oil and Hawaij seasoning. The Basmati rice is prepared by combining the rest of the spices, ghee and peppers.

The chicken is then place on the top of a rack (or tin foil with holes) over the rice. This allows the juices of the chicken to cook and run down into the rice, creating a most delectable and tasty rice. A single charcoal is used to replicate the smoky chicken flavor like the traditional Yemeni Chicken Mandi.

📝 Ingredients

Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.

📋 Ingredient Notes/ substitutions

• Bone in chicken, I used a whole chicken and cut it in half. You can use any bone in chicken you like.
• Basmati rice, it is the common type of rice used.
• Spices, we will use Hawayej (Yemeni spice mix) and a special spice blend of whole cardamom, cinnamon sticks, bay leaves, coriander, black pepper, dry limes, saffron and salt.
• Oil and ghee, you can use butter if you do not have ghee.
• Assorted fresh peppers, use any you have.
• Water for cooking.
• It is tradition to add the spices whole to the rice, I did not add the cumin seeds because I knew my kids would not like it and it is hard to pick them off afterwards.
• Optional seasonings are cumin seeds, whole cloves, and dry limes (Loomi).
• If you do not have a rack to place over the rice and under the chicken, a piece of aluminum foil may also be used. Poke a few holes in it to allow the juice from the chicken into the rice as the both cook.

🥄 Instructions

Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.

1. In a small bowl add oil, mandi spice Hawaij, and saffron mix well.
2. Salt chicken on both sides then brush with all the mixture, cover and refrigerate for an hour and up to 24 hours.
3. In a deep oven dish add the Basmati rice, all the whole spices, salt and any optional spices you choose to add. Place in the peppers and ghee, on top of the rice then pour in water.

1. Place a wire rack on top or cover the dish with heavy duty aluminum foil poke several holes in it.
2. Arrange marinated chicken pieces over.
3. Cover with aluminum foil and bake until tender.

1. Remove the top foil sheet and put under the broiler for 5-10 minutes until the chicken is nicely browned and crisp.
2. Heat a piece of charcoal over an open flame until it is burning hot. Place chicken right over the rice. With tongs, carefully place the charcoal in a small heatproof bowl and put it in the middle of your dish. Pour a tablespoon of oil over the hot charcoal and quickly cover the whole dish tightly with aluminum foil. Let it rest.
3. Remove the chicken and fluff the rice to mix in color, remove whole spices then spoon rice on a serving large plate topped with broiled chicken.

💡 Recipe Expert Tips

• The coal trick we usually use in the Middle Eastern kitchen to give our dishes a delicious smoky flavor. In place of a heatproof bowl, you could also use a few layers of aluminum foil shaped into a small bowl. Place the foil bowl into the Mandi dish and place the hot coal inside.
• Dispose of the coal after running it under cold water to ensure it's completely cool. You may even want to leave it in an heatproof area for a couple days to be sure.
• Mandi meat is usually not very flavorful. That is why we serve it with a special spicy sauce called Zhoug.

💬 FAQs

👨‍🍳 Serve With

We love to take our Mandi to the next level by serving it with red Zhoug sauce. This spices up the meal a bit and adds an extra layer of deliciousness.

🍲 Related Recipes

• Chicken Kabsa is another one pot/pan meal of rice and chicken from the gulf area. Very flavorful and delicious, I have also included instant pot instructions to make it even easier.
• Chicken Shawarma fattah bowl with rice, toasted pita and an amazing quick shawarma sauce.
• Mansaf is a luxurious dish loaded with flavors and texture. Fork-tender lamb meat layered with thin bread, flavorful rice, and a garlicky delicious yogurt sauce. A stunning hearty meal for special occasions.
• A quick Lebanese Rice recipe that is fuss free, no soaking required. This is my everyday rice recipe and the kids are loving it.

More Bone-in Chicken Recipes

• Sometimes you just need a set it and forget it meal and this Slow Cooker Bone In Chicken Thighs recipe is just that. Juicy chicken with tender potatoes ready for your family to devour.
• Musakhan is considered a staple traditional dish in the Palestinian cuisine. Roasted sumac flavored chicken on top of taboon bread with caramelized onion and garnished with nuts. A feast on the table.
• This Stuffed Whole Chicken is a delicious impressive recipe for your family and guests. Tender flavorful meat with chewy nutty whole grain stuffing and perfectly crisp skin, there is something for everyone there to enjoy.