30 Nov 2019

How to make chicken mandi

Arabian Chicken Mandi
Chicken mandi is a traditional Yemeni dish and its very popular among all the Arab countries, the word  ''mandi'' comes from the Arabic word nada, meaning 'dew' and reflects the moist dewy texture of the meat. Here I am showing chicken mandi, Yemen consisting mainly of chicken and rice with a special blend of spices. Mandi is not a Hyderabadi dish it is an Arabic dish. The rice is just cooked chicken stock water and flavoured mandi masala is added to it. Traditionally chicken mandi is cooked in a tandoor but this is our version to make the mandi at home on the stovetop. chicken Mandi is considered a healthy meal when compared to our biriyani, as we use less oil in this recipe. Usually, Arabian chicken Mandi serves with Salata Hara, pickled onions or garlic sauce.chicken Mandi is extremely popular and prevalent in most areas of the Arabian peninsula and even considered a staple dish in many regions. The difference between mandi and madhbi I was told was that the chicken in madhbi is grilled and not baked like it's done for mandi. Let's see how to make chicken mandi at the stovetop.




How to make chicken mandi?

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What are the ingredients for chicken mandi?

Ingredients

  1. Chicken-400 grm
  2. Sella rice-2 cup
  3. Olive oil-4 tbsp
  4. Cumin seeds-1 tsp
  5. Bay leaf-1
  6. Cinnamon sticks-1 piece
  7. Whole pepper-1/2 tsp
  8. Cloves-5
  9. Cardamom-5
  10. Onion-2 
  11. Salt
  12. Ginger garlic paste-2 tsp
  13. Tomato paste-1 cup
  14. Arabic spice masala powder{mandi masala}-3 tsp
  15. Maggi chicken cube-1 cube
  16. Hot water-4 cup
  17. Dry lemon-1
  18. Pepper powder-1/4 tsp
  19. Red food colour-1/2 tsp
  20. Saffron-10 strang
  21. Green chilly-2
  22. Raisins-2 tbsp
  23. Charcol-1 pice
  24. Yellow food colour-1/2 tsp

Preparation

  • Clean the chicken.
  • Clean and Soak the rice for 1/2 an hour.
  • Heat heavy bottom Kadai with 2 tbsp olive oil.
  • Add cumin seeds, bay leaf, cinnamon, whole pepper, cloves and cardamom.
  • Next add onion, ginger garlic paste and salt mix well, cover and cook it.
  • Add tomato paste,2 tsp Arabic masala and chicken stock cube, mix well.
  • Add chicken mix well along with 1 cup hot water, cover and cook for 5 minutes, after then remove the chicken from the stock.
  • Next step is to add remaining hot water and remove the cooked onion and spices.
  • Add dry lemon, green chilly and rice, combine well then cover it with the lid.
  • Cook the rice on medium-low flame for about 10 minutes.
  • Then remove the lid and check if there any trace of water left. If water is left,  then cover and cook for another 3 to 5 minutes.
  • Turn off the heat.
  • In a small bowl add 1 tsp Arabic masala, salt and saffron water combine well.
  • Marinate the chicken with this mixture, Keep aside.
  • In a frying pan with olive oil, fry the raisins and take it out. keep aside.
  • Add marinated chicken, and fry the chicken until to get crispy skin.
  •  sprinkle red food colour and yellow food colour over the rice, do not overspread, spread it only some sides.
  • Place chicken and raisons over the rice.
  • Heat a piece of charcoal on the direct flame until it is red hot, this will take about 5 minutes.
  • Take a small bowl with 1 tsp oil, and place it in the middle of the rice.
  • Once the charcoal is burning hot, place it in the bowl of oil that is in the rice, immediately cover with a lid.
  • Open it only at the time of serving, as it gives a nice smoky flavour to the rice.
  • Our delicious chicken mandi ready to serve.
  • Spread rice onto a serving plate and place chicken on the top. Serve Arabian chicken mandi with Salata Hara or garlic white sauce. 

Method

*Clean the chicken.
*Clean and Soak the rice for 1/2 an hour.
*Heat heavy bottom Kadai with 2 tbsp olive oil.
*Add cumin seeds, bay leaf, cinnamon, whole pepper, cloves and cardamom.
*Next add onion, ginger garlic paste and salt mix well, cover and cook it.
*Add tomato paste,2 tsp Arabic masala and chicken stock cube, mix well.



*Add chicken mix well along with 1 cup hot water, cover and cook for 5 minutes.

*after then remove the chicken from the stock.
*Next step is to add remaining hot water and remove the cooked onion and spices.

*Add dry lemon, green chilly and rice, combine well then cover it with the lid. Cook the rice on medium-low flame for about 10 minutes. Then remove the lid and check if there any trace of water left. If water is left,  then cover and cook for another 3 to 5 minutes. Turn off the heat.

*In a small bowl add 1 tsp Arabic masala, salt and saffron water combine well.
*Marinate the chicken with this mixture.
*In a frying pan with olive oil, fry the raisins and take it out. keep aside.

*Add marinated chicken, and fry the chicken until to get crispy skin.

*sprinkle red food colour and yellow food colour over the rice, do not overspread, spread it only some sides.

*Place chicken and raisins over the rice. Take a small bowl with 1 tsp oil, and place it in the middle of the rice.
*Heat a piece of charcoal on the direct flame until it is red hot, this will take about 5 minutes. Once the charcoal is burning hot, place it in the bowl of oil that is in the rice, immediately cover with a lid. Open it only at the time of serving, as it gives a nice smoky flavour to the rice.


*Our delicious chicken mandi ready to serve.Spread rice onto a serving plate and place chicken on the top. Serve Arabian chicken mandi with Salata Hara or garlic white sauce. 





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