Mandi chicken biryani
Chicken Recipe Rice

Mandi biryani

Mandi is a traditional dish originated in Yemen consists of meat and rice cooked in a pit resembling a clay oven or tandoor. The word Mandi is derived from the Arabian word ‘Nudaa’ meaning ‘Dew’ owing to the soft texture of the meat.

I had the opportunity to taste this dish in Dubai during a trip in 2018. In this dish the meat is cooked separately in a tandoor and piled on top of the rice cooked with spices before serving. The dish is served in a big plate on a short legged table or chowki and customers are supposed to sit on the floor laid with carpets and cushions and eat. A sweet date chutney was served as a dessert.

Unlike the regular biryani the meat is marinated and roasted in Tandoor with the skin and the rice is cooked with the spices in chicken broth. The preparation is mild spicy with little or no chilies used. I brought the Arabian spices like zatar spice mix and the preserved limes, black lime and brown lime from Dubai. I tried making mandi biryani at home and it came out awesome delicious.

Mandi biryani

Ingredients

  • 2 cups basmati rice
  • 500 grams of chicken pieces
  • 1 teaspoon turmeric powder (for rice)

For the mandi spice mix:

  • 2 tbsp. cumin seeds
  • 5 to 6 cardamom pieces
  • 1 cinnamon stick
  • 4 cloves
  • 2 star anise
  • 1 tbsp. black peppercorns
  • 2 bay leaves
  • 1 teaspoon turmeric powder
  • 1 mace
  • 1 dried black lemon

For marinating chicken:

  • 2 tablespoon lemon juice
  • 1 teaspoon salt
  • 2 tablespoon mandi spice mix
  • 1 tablespoon olive oil
  • 3 tablespoon cooking oil

For the mandi rice:

  • 1-piece cinnamon stick
  • 4 green cardamom
  • 5 cloves
  • 2 bay leaves
  • Turmeric powder
  • salt
  • 2 or 3 pieces of chicken with bones or 1 cup chicken stock
  • 1 dry brown lemon (substitute – lemon juice)
  • 2 cups of freshwater (to cook rice)
  • 2 cups chicken stock

For cooking chicken

  • 1 medium onion sliced
  • 1 tbsp. ginger garlic paste
  • 2 tbsp. mandi spice mix
  • 1 teaspoon salt
  • 1 tomato pureed
  • 1 green chili

Preparation

Cooking chicken

  • Grind the ingredients of the mandi spice mix into a coarse powder.
  • Marinate the chicken with the spices at least for half an hour.
  • Fry the onions in hot oil
  • Add 1 tbsp. ginger garlic paste and sauté.
  • Add tomato puree and mix
  • Add the spice powder
  • Add salt
  • cook till the spices are fried nicely.
  • Add the marinated chicken and cook.

Baking

  • Preheat the oven to 200 degrees.
  • Lay the chicken pieces in tray with 1 tbsp. of butter .
  • Bake for 30 to 45 minutes at 200 degrees till the skin is crisp.

Cooking rice

  • Make the chicken stock first by boiling 2 cups of water with chicken pieces with bones.
  • Boil rice with the whole spices and 2 cups stock and 2 cups of water
  • Drain the rice when done.

Assembling

  • Stir the rice with the fat and drippings from the roasted chicken
  • Top the rice with the grilled chicken
  • Serve with raita
Print
Mandi chicken biryani

Mandi Biryani

Mandi is a traditional dish originated in Yemen consists of meat and rice cooked in a pit resembling a clay oven or tandoor. The word Mandi is derived from the Arabian word ‘Nudaa’ meaning ‘Dew’ owing to the soft texture of the meat.
Course Main Course
Cuisine Afghanistan, Arabian
Keyword biryani rice recipe, easy biryani recipe, hyderabadi dum biryani, mandi biryani near me, mandi chicken biryani, mutton biryani recipe
Prep Time 30 minutes
Cook Time 1 hour
Servings 3 persons
Author indrani

Ingredients

  • Ingredients

Cooking rice

  • 2 cups basmati rice
  • 500 grams of chicken pieces
  • 1 teaspoon turmeric powder for rice

Mandi spice mix

  • 2 tbsp. cumin seeds
  • 5 to 6 cardamom pieces
  • 1 cinnamon stick
  • 4 cloves
  • 2 star anise
  • 1 tbsp. black peppercorns
  • 2 bay leaves
  • 1 teaspoon turmeric powder
  • 1 mace
  • 1 dried black lemon

Marinating chicken

  • 2 tablespoon lemon juice
  • 1 teaspoon salt
  • 2 tablespoon mandi spice mix
  • 1 tablespoon olive oil
  • 3 tablespoon cooking oil
  • For the mandi rice:
  • 1- piece cinnamon stick
  • 4 green cardamom
  • 5 cloves
  • 2 bay leaves
  • Turmeric powder
  • salt
  • 2 or 3 pieces of chicken with bones or 1 cup chicken stock
  • 1 dry brown lemon substitute – lemon juice
  • 2 cups of freshwater to cook rice
  • 2 cups chicken stock

Cooking chicken

  • 1 medium onion sliced
  • 1 tbsp. ginger garlic paste
  • 2 tbsp. mandi spice mix
  • 1 teaspoon salt
  • 1 tomato pureed
  • 1 green chili

Instructions

Cooking chicken

  1. Grind the ingredients of the mandi spice mix into a coarse powder.
  2. Marinate the chicken with the spices at least for half an hour.
  3. Fry the onions in hot oil.
  4. Add 1 tbsp. ginger garlic paste and sauté.
  5. Add tomato puree and mix.
  6. Add the spice powder.
  7. Add salt.
  8. cook till the spices are fried nicely.
  9. Add the marinated chicken and cook.

Baking

  1. Preheat the oven to 200 degrees.
  2. Lay the chicken pieces in tray with 1 tbsp. of butter .
  3. Bake for 30 to 45 minutes at 200 degrees till the skin is crisp.

Cooking rice

  1. Make the chicken stock first by boiling 2 cups of water with chicken pieces with bones.
  2. Boil rice with the whole spices and 2 cups stock and 2 cups of water
  3. Drain the rice when done.

Assembling

  1. Top the rice with the grilled chicken
  2. Serve with raita

Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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