CHICKEN MANDI AT HOME WITHOUT AN OVEN

Chicken Mandi is a delicious combination of smoked chicken and rice. Here is an easy recipe of home style Chicken Mandi you can now make at home.

Mandi is a type of biryani dish served with meat that is either chicken or lamb and rice with a unique blend of spices.  TraDITIONALLY MANDI IS COOKED IN AN UNDERGROUND OVEN  CALLED tandoor oven (TABOON).  This is oTHER version to make the mandi at home on a stove top. This recipe is helpful for those who do not have an oven at home.

This recipe of Chicken Mandi is a traditional Arabic dish which you can now make in a home STYLE way to get the same authentic taste like a restaurant.

Mandi is considered as healthy meal when compared to our traditional Indian biryani, because we use less oil in this recipe.

Chicken mandi, a traditional Yemen dish and it's popular among Arab countries. You can now enjoy this popular Arabian food at home by following this simple recipe.

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Course                        MAIN COURSE

🍴Servings                        5

Prep Time                        20 minutes

Cook Time                         1 hour

Marinating Time           30 minutes

🕥ToTAL Time            1 hour 50 minutes

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PREPARE CHICKEN MANDI AT HOME WITHOUT AN OVEN

INGREDIENTS :-

FOR CHICKEN MARINATION :

You can use a whole chicken or chicken legs, whatever you fancy. Here, I have used a chicken into 8 pieces.

CHICKEN  - 1  whole chicken

BLACK PEPPER POWDER - 1 tbsp

KABSA MASALA - 1 tbsp

CUMIN SEED - 1/2 tsp

CHICKEN MAGGI CUBE - 4 CUBE PIECE

GINGER PASTE - 1 tbsp

GARLIC PASTE - 1 tbsp

GREEN CHILLY PASTE - 1 tbsp

CORIANDER LEAVES

MINT LEAVES

CAPSICUM - 1 MEDIUM

RED FOOD COLOUR - 1/2 tsp

SUNFLOWER OIL - FOR FRYING CHICKEN

∆ IN A MIXER GRINDER, ADD  BLACK PEPPER POWDER, KABSA MASALA, CUMIN SEED AND CHICKEN MAGGI CUBE . GRIND WELL TO GET A FINE POWDER. TRANSFER THIS IN A BOWL.

∆ THEN , IN THE SAME MIXER GRINDER, ADD GARLIC CLOVES , GINGER , GREEN CHILLY AND SOME CORIANDER AND MINT LEAVES. GRIND WELL UNTIL YOU GET A PASTE TEXTURE.

∆ THEN ADD THE GRINDED POWDER AGAIN INTO THE MIXER GRINDER AND GRIND WELL UNTIL YOU GET A PASTE TEXTURE.

∆  TRANSFER  THESE  in to a flat plate. TAKE THE CHICKEN PIECES AND MARINATE WELL.. APPLY RED COLOUR WHILE MARINATING.

∆ THEN ADD FINELY CHOPPED CAPSICUM AND MIX WELL. NO NEED TO ADD SALT, HERE MAGGI CUBE HAVE ENOUGH SALT TO TASTE.

∆ KEEP THE CHICKEN IN REFRIGERATOR FOR 3O minutes.

∆ AFTER 30 minutes TAKE THE CHICKEN OUT.

∆ HEAT THE BIRYANI POT, ADD ENOUGH SUNFLOWER OIL TO FRY.

∆ TRANSFER THESE CHICKEN PIECES AND START FRYING.

∆  CLOSE THE BIRYANI POT WITH LID.

∆ COOK THE CHICKEN FOR 10 MINUTES IN A LOW FLAME.

∆ AFTER 10 MINUTES , OPEN  THE LID AND TURN THE OTHER SIDE OF CHICKEN PIECES TO FRY.

∆  CLOSE THE LID AND COOK FOR 10 MINUTE AGAIN.

∆ OPEN THE LID AFTER 10 MINUTES, THEN FRY THE CHICKEN IN HIGH FLAME. NO NEED TO CLOSE THE POT.

∆ YOU SHOULD CHECK THE CHICKEN EVERY TWO MINUTES.

∆ FRY THE CHICKEN UNTIL IT cook. DONT MAKE THE CHICKEN CRISPY.

∆ THEN SWITCH OFF THE FLAME.

∆ IF THERE IS EXCESS FRIED OIL IN BIRYANI POT, YOU CAN TRANSFER THAT OIL TO ANY OTHER BOWL. NOW THERE IS NO NEED OF THAT FRIED OIL. 

∆ KEEP THE FRIED CHICKEN IN THE SAME POT.

FOR RICE :

SELLA BASMATI RICE - 3 CUP

WATER  - FOR BOILING RICE

CARDAMOM - 4

CINNAMON STICKS - 2 SMALL

CLOVES  - 3

BLACK PEPPER CORNS -1 tbsp

DRIED LEMON - 2 BLACK

SALT

SUNFLOWER OIL - 2 tbsp

CHARCOaL PIECES

OLIVE OIL - FOR CHARCOaL SMOKE

SOAKED SAFFRON  - 1 tbsp

RED FOOD COLOUR  - 1 tsp

∆ TAKE A VESSEL OR POT, ADD enough WATER AND KEEP this TO BOIL.

∆ WHEN WATER BEGAN TO BOIL, YOU CAN ADD CARDAMOM, CINNAMON STICK, CLOVES, BLACK PEPPER CORNS, DRIED LEMON, 2 tbsp OF SUNFLOWER OIL and SALT.

∆ STIR WELL.

∆ DRAIN THE SOAKED BASMATI RICE AND TRANSFER INTO THE BOILING WATER.

∆ CHECK THE RICE EVERY 2 MINUTES.

∆  WHEN IT COOKED 90% , STRAIN THE RICE INTO A COLANDER.

∆ KEEP ASIDE TO DRAIN WATER FROM RICE.

∆ IN A BOWL, MIX THE FOOD COLOUR WITH LITTLE WATER. KEEP it ASIDE.

FOR MANDI SAUCE :

TOMATO  - 2 MEDIUM

DRY RED CHILLY -  3

GARLIC CLOVES - 2

BLACK PEPPER CORN - 1 tsp

CORIANDER LEAVES (CHOPPED) - 1 tbsp

LEMON JUICE - 1 tsp

VINEGAR - 1 tsp

TOMATO SAUCE  - 1tbsp

∆ In a small blender add tomato, garlic, pepper corn, dry red chilli, coriander leaves, lemon juice and salt.

∆ Blend until they are smooth consistency. 

∆ Then add vinegar and tomato sauce, mix well.

KEEP IT IN A REFRIGERATOR BEFORE AND AFTER USE.

PREP TIME      5 min

ASSEMBLING :

∆ TAKE THE CHICKEN FRIED POT, ADD HALF PORTION OF COOKED RICE ON THE TOP OF THE FRIED CHICKEN.

∆ THEN POUR LITTLE SAFFRON AND LITTLE FOOD COLOUR.

∆ ADD REMAINING PORTION OF COOKED RICE. AGAIN POUR SAFFRON AND FOOD COLOUR.

∆  STICK green CHILLIES on TOP OF THE RICE.

∆ TAKE A SMALL STEEL BOWL AND KEEP IT IN THE CENTRE TOP OF RICE.

∆ THEN SWITCH ON THE BURNER. SMOKE THE CHARCOL CUBE IN A HIGH FLAME.

∆ WHEN ALL SIDES OF CHARCOL GET BURNED, TRANSFER THIS IN TO THAT SMALL STEEL BOWL IN THE RICE. THEN pour 1 tbsp OF OLIVE OIL.

∆ COVER THESE POT WITH AN ALUMINIUM FOIL AND THEN CLOSE WITH TIGHT LID. OTHERWISE YOU LOST THE SMOKEY FLAVOUR IN RICE AND CHICKEN.

∆  SWITCH on THE BURNER, AND KEEP THESE FOR 10 MINUTES IN A VERY LOW FLAME.

∆ KEEP ASIDE AFTER 10 MINUTES. YOU CAN OPEN THE POT ONLY AFTER 30 MINUTES.

∆  AFTER 30 MINUTES, TRANSFER THE RICE INTO ANOTHER BOWL AND MIX WELL UNTIL IT GETS VARIETY COLOUR. THEN TRANSFER THE CHICKEN TO ITS TOP.

YOU CAN SERVE  IN A SERVING PLATE BY ADDING A PIECE OF CHICKEN AND SOME RICE.

The delicious ARABIAN CHICKEN MANDI IS READY.

YOU CAN SERVE THESE WITH MANDI SAUCE AND MAYONNAISE.

I make mandi in two ways. One is on stove top and the other is in the oven. Next recipe of mandi at oven will be coming soon.......