chicken mandi
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Chicken mandi recipe, Mandi biryani

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Chicken Mandi/ Mandi biryani is a delicious Arabic dish consisting of roasted chicken/ meat and rice with subtle flavors. Unlike other biryani from South India this mandi biryani is extremely different in its preparation that with no possible home technique and special blend of masala powder called HAWAIJ (a special Yemeni ground spice mix) which is mentioned as mandi masala in the making.

mandi biryani recipe

I mentioned earlier the no possible technique because this biryani is prepared in tandoor by digging holes underground where chicken is roasted over the pot of rice and cooked. Just imagine the amount of flavors it shall contain. Unbelievable I must say. So though we cannot bring the same flavors but we can try to achieve the best through oven/ Air frying chicken. So this particular recipe may not be the authentic one but is surely one homestyle chicken mandi that is sure to rock and I was so tempted to post it the same day. I know Eid is over but its ok, there is never a NO to such biryani nor any other biryani right??

mandi biryani

So according to my knowledge and of course some derived from my friends in Dubai got to a close version of a homestyle mandi recipe using chicken. Traditionally rice is served with whole chicken/ thighs since I couldn’t get hold of any of those I used drumstick pieces which I think also did the magic.


For the dried lemon in the recipe I chopped the lemon skin, microwaved in oven high for 2 minutes then roasted along with spices to get that exact flavor. Try not to skip it as it does bring quite that unique flavor. The rice has a close look to YAKHNI PULAO but surely has different flavors and taste. So let’s get to the making of Mandi biryani!!

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Chicken mandi recipe, Mandi biryani
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Chicken mandi recipe, Mandi biryani

Recipe by Sandhya Riyaz
5.0 from 1 vote
Course: LunchCuisine: Other world cuisine, Middle EastDifficulty: Medium
Servings

3

servings
Prep time

20

minutes
Cooking time

25

minutes
Marination time

4

hours
Baking time

30

minutes
Total time

1

hour 

15

minutes

MANDI MASALA

  • 1 1/2 tsp Coriander seeds

  • 6 Cloves

  • 4 Cardamom

  • 1/4 pc Nutmeg

  • 1/2 tsp Peppercorn

  • 1/2 stick Cinnamon stick

  • 1/2 tsp Cumin seeds

  • 2 Dry lemon (small chunks)

  • Saffton strands (few)

  • 1/4 tsp Garlic powder

  • 1/4 tsp Ginger powder

  • 1/4 tsp Turmeric powder

  • FOR RICE

  • 2 cup Basmati rice

  • 1 tbsp Mandi masala

  • 1 Onion (medium sized)

  • 1 tsp Ginger garlic paste

  • 3 1/2 cup Water

  • 4 Cloves

  • 3 Cardamom

  • 1 Bay leaf

  • 1/4 Cinnamon stick

  • 2 tbsp Butter

  • Saffron strands (few)

  • Salt (to taste)

  • 3 tbsp Nuts (cashews and badam)

  • 10 Raisins

  • FOR CHICKEN MARINATION

  • 6 Chicken drumstick

  • 2 tbsp Mandi masala

  • 1/2 tsp Chilli powder (optional)

  • Salt (to taste)

  • 2 tbsp Lemon juice

  • 2 tbsp Oil – 2 tbsp

Directions to make Mandi biryani

  • For mandi masala heat a pan and dry roast all the ingredients in low flame mentioned under mandi masala ingredients list. When aromatic put off the flame and allow the ingredients to cool down.
  • When the ingredients are cooled down transfer the dry roasted ingredients to a blender along with some turmeric, saffron strands, ginger powder and garlic powder. Grind all these into fine powder. I used my motor pestle too for some additional flavor. Keep this masala powder aside.
  • In a bowl add cleaned chicken drumstick, salt and lemon juice. Rub it the chicken pieces thoroughly.
  • Now to this chicken drumstick rub the mandi masala and oil thoroughly. I used some chili powder for little spiciness and color but if you don’t like you can skip it. Marinate the chicken for 4 to 6 hours.
  • After 4 to 6 hours remove the marinated chicken from refrigerator and keep it aside. Wash and soak basmati rice in water for 30 minutes. Preheat oven at 400F. Now on a roaster rack place the chicken drumstick / arrange the marinated chicken on a baking tray covered with foil. Now place the marinated chicken drumstick in the preheated oven and bake for 25 to 30 minutes with a flip after 15 minutes for best results. After 30 minutes remove the chicken from oven and keep it aside in a hot pack.
  • I cooked rice simultaneously so less time will be wasted. Heat a pan/ pressure cooker to it add 2 tbsp butter, then add thin sliced onions. Saute it until golden brown. Remove a tbsp of fried onion for garnish.
  • Now to the fried onions add cloves, cardamom, bay leaf and cinnamon stick. When aromatic add ginger garlic paste and saute well.
  • Now add ½ tsp mandi masala and mix well. Now add 3 ½ cups of water, saffron strands and salt. Mix well and let the mixture boil well. When the mixture boils well add the soaked rice. Close the cooker lid/ pan and cook without whistle for 5 minutes in high flame and 10 to 12 minutes in low flame. After 12 minutes put off the flame snd check if rice is done. Keep the cooked rice aside.
  • Now heat a tbsp butter in a small pan to it add chopped almonds, cashews and raisins. Roast it well. Put off the flame and pour it over the cooked rice. Now add the rice in a place then place the roasted chicken onto the rice plate and serve it with Arabic tomato chutney.

Notes

  • * 1 cup = 235 ml
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HOW TO MAKE CHICKEN MANDI/ MANDI BIRYANI WITH STEP BY STEP IMAGES

  • For mandi masala heat a pan and dry roast all the ingredients in low flame mentioned under mandi masala ingredients list. When aromatic put off the flame and allow the ingredients to cool down. When the ingredients are cooled down transfer the dry roasted ingredients to a blender along with some turmeric, saffron strands, ginger powder and garlic powder. Grind all these into fine powder. I used my motor pestle too for some additional flavor. Keep this masala powder aside.
  • In a bowl add cleaned chicken drumstick, salt and lemon juice. Rub it the chicken pieces thoroughly. Now to this chicken drumstick rub the mandi masala and oil thoroughly. I used some chili powder for little spiciness and color but if you don’t like you can skip it. Marinate the chicken for 4 to 6 hours.
  • After 4 to 6 hours remove the marinated chicken from refrigerator and keep it aside. Wash and soak basmati rice in water for 30 minutes. Preheat oven at 400F. Now on a roaster rack place the chicken drumstick / arrange the marinated chicken on a baking tray covered with foil. Now place the marinated chicken drumstick in the preheated oven and bake for 25 to 30 minutes with a flip after 15 minutes for best results. After 30 minutes remove the chicken from oven and keep it aside in a hot pack.
  • I cooked rice simultaneously so less time will be wasted. Heat a pan/ pressure cooker to it add 2 tbsp butter, then add thin sliced onions. Saute it until golden brown. Remove a tbsp of fried onion for garnish. Now to the fried onions add cloves, cardamom, bay leaf and cinnamon stick. When aromatic add ginger garlic paste and saute well.
  • Now add ½ tsp mandi masala and mix well. Now add 3 ½ cups of water, saffron strands and salt. Mix well and let the mixture boil well.
  • When the mixture boils well add the soaked rice. Close the cooker lid/ pan and cook without whistle for 5 minutes in high flame and 10 to 12 minutes in low flame. After 12 minutes put off the flame snd check if rice is done. Keep the cooked rice aside. If using pressure cooker with whistle cook 2 cups rice: 2 cups water for 3 whistles without any soaking.
  • Now heat a tbsp butter in a small pan to it add chopped almonds, cashews and raisins. Roast it well. Put off the flame and pour it over the cooked rice. Now add the rice in a place then place the roasted chicken onto the rice plate and serve it with Arabic tomato chutney.
chicken mandi recipe