Chicken Mandi Recipe (Authentic & Aromatic)

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Chicken Mandi is a traditional Arabian rice dish known for its deeply aromatic spices, tender chicken, and perfectly cooked basmati rice. This recipe brings together a homemade mandi spice blend, slow cooking techniques, and rich flavors to recreate an authentic restaurant-style mandi at home.

Ingredients

Mandi Powder (Homemade Spice Mix)

  • Coriander seeds – 2 tbsp
  • Cumin seeds – 2 tbsp
  • Fennel seeds – 1 tsp
  • Black peppercorns – 1 tsp
  • Cloves – 10
  • Green cardamom – 8
  • Black cardamom – 1
  • Cinnamon sticks – 6 small
  • Nutmeg – 1 piece
  • Mace – 1

Chicken Marinade

  • 1 whole chicken
  • 2 tsp red chilli powder
  • 1 tbsp Kashmiri red chilli powder
  • 2 tbsp ginger garlic paste
  • 1 tsp chaat masala
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • Few pinches saffron (soaked)
  • Salt to taste

For the Rice

  • 1 kg basmati rice
  • ½ cup oil
  • 2 medium onions (sliced)
  • 2 tbsp mandi powder
  • 4–5 green chillies
  • 1 tsp red chilli powder
  • ½ tsp turmeric
  • Salt (2–2.5 tbsp or to taste)
  • 2 dried lemons
  • Chicken stock + water (1.75–2 litres)

Garnish

  • Fried onions
  • Cashews, almonds, raisins
  • Coriander leaves

Method

1. Prepare the Mandi Spice Powder

Dry roast all whole spices on low flame for 2–3 minutes until fragrant. Allow them to cool completely, grind and sieve to a fine powder. Set aside for later use.

2. Marinate the Chicken

In a bowl, mix mandi powder, red chilli powder, Kashmiri chilli powder, ginger garlic paste, chaat masala, olive oil, lemon juice, saffron water, and salt. Rub this marinade thoroughly all over the chicken. Let it rest for at least 1 hour for best flavor.

3. Cook the Chicken

Option 1 – Frying (Traditional Method):
Fry the chicken in oil on medium flame until golden and cooked through.

Option 2 – Roasting (Healthier Method):
Roast in a preheated oven at 200°C for 45–55 minutes, brushing with oil halfway.

4. Prepare the Rice

  1. Wash and soak basmati rice for 30 minutes.
  2. Heat oil in a large pot and sauté sliced onions until light golden.
  3. Add mandi powder, green chillies, red chilli powder, turmeric, salt, and dried lemons.
  4. Sauté for about 1 minute until aromatic.
  5. Add chicken stock and water (total 1.75–2 litres) and bring to a boil.
  6. Add soaked rice and cook until it is about 70% done.

5. Dum Cooking (Final Steam)

Place the prepared chicken on top of the partially cooked rice. Cover tightly with foil and a lid. Cook on low flame for 20–25 minutes to allow the flavors to infuse.

6. Smoking & Glazing (Optional but Recommended)

Smoking for Aroma:

  • Heat a small piece of charcoal until red hot.
  • Place it in a small bowl inside the pot.
  • Add a few drops of ghee and cover immediately.
  • Let it smoke for 3–5 minutes.

Glazing for Colour:

  • Heat 2–3 tbsp oil in a pan.
  • Add Kashmiri chilli powder and mix.
  • Turn off heat and brush over the chicken.

7. Garnish & Serve

Fry cashews, almonds, and raisins in ghee and sprinkle over the mandi. Garnish with fried onions and fresh coriander leaves.

Serving Suggestions

  • Mandi chutney (tomato zesty shatta)
  • Garlic sauce
  • Fresh salad

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