• Yemeni chicken mandi is a delectable dish known for its distinctive Hawaij spice blend and tender chicken. In this recipe, I’m sharing how to make chicken mandi rice utilizing stove with custom made hawaij flavor blend.
• If you were to ask any non-vegetarian Malayalee what their current go-to dish is (aside from Porotta-n-Beef! ), then Mandi, also known as Kuzhi Mandi, would unquestionably be at the top. Mandi, a dish that was unheard of a decade ago but is now available everywhere, from roadside eateries to fancy restaurants, has recently gained a lot of popularity in Kerala. I had the opportunity to try mandi from a variety of restaurants while on vacation in India last year, and I absolutely adored it!

   What is Chicken Mandi?

• A well-known Arabic dish known as Chicken Mandi is traditionally prepared by cooking rice and seasoned chicken in a clay oven known as a tandoor. Mandi, which means “dew” in Arabic, refers to the dewy texture of slow-cooked meat in a tandoor or clay oven. The dish is cooked with various sweet-smelling flavors, including cumin, coriander, saffron, and dark pepper, which gives it a remarkable and tasty taste.
• Mandi is typically accompanied by a salad and a spicy, tangy tomato sauce known as Zahawig that enhances the dish’s flavor. A dish that is enjoyed all over the Middle East and beyond because it is filling, delicious, and great for sharing with friends and family.
• Mandi stands out from other Arabic rice dishes due to the smoky flavor of charcoal or burned wood. Mandi rice is traditionally served on special occasions like Eid, weddings, and feasts due to its laborious and slow cooking method.
• However, we can in any case partake in this smoky chicken rice by repeating the idea in our indoor kitchen broiler! It’s anything but a match to the conventional technique yet you will see the way dewy the meat gets… so how about we make Yemeni Chicken Mandi at home!

    A couple of interesting points:

    1.You can involve long grain or extra-long grain basmati rice for this recipe.
    2.You can involve carrots or chime peppers as extra fixings, yet is simply discretionary.
    3.Quarter cut bits of chicken is great for this recipe, generally go with chicken thighs (bone-in).
    4.The last step of sautéing the chicken assists with giving it the singed surface and cook impeccably, which in any case isn’t not difficult to replicate in a home stove dissimilar to the conventional pit. Make a point to check the temperature whenever you are finished with sautéing on the two sides of the chicken. The interior temperature ought to arrive at 175-degree F (for bone-in pieces) or 165-degree F (for boneless pieces).
    5.In the event that you wish to taste really smokier, you can evaluate the charcoal technique here too.

     How to serve mandi

• Mandi is typically presented with Salata Hara which is likewise called as Arabic salsa/Tomato chutney. It is a mixed blend of tomatoes, cilantro, lime squeeze and green chilies. The newness of the Salata Hara supplements well with mandi. You can likewise serve newly cut veggies or mayonnaise as a side.

  Chicken Mandi

   Ingredients

     For Mandi masala

     1. 1 dry lemon
     2. 2 tbsp coriander seeds/powder
     3. 2 tbsp dark pepper corns
    4. 2 tbsp cumin seeds
    5. 1 enormous cinnamon stick
    6. ½ tsp cloves
    7. 4 cardamoms
    8. 1 tsp fennel seeds
    9. 2 narrows leaves
    10. 1 tsp turmeric powder

  For chicken marination

   1.6 chicken leg quarters (bone-in, skinless)
   2. 3 tbsp mandi masala
   3. 2 tbsp ginger garlic glue
   4. 2 tbsp any oil
   5. Salt (as per your taste)

  For the Salata Hara/Arabic Tomato Salsa

  1. 3 tomatoes (generally cleaved)
  2.a small bunch of cilantro leaves
  3.2 green chilies
  4.2 garlic cloves
  5.½ of a little lemon (pressed)
  6.Salt (as per your taste)

  For the mandi

  1.3 cups basmati rice (washed and depleted, no drenching required)
  2.5¼ cups of water
  3.2 straight leaves
  4.½ tsp dark pepper
  5.1 cinnamon stick
  6.1 enormous onion (meagerly cut)
  7.1 enormous carrot (cut into sticks)
  8.2 green chilies (cut)
  9.½ cup brilliant raisins
  10.2 dried dark lemons
  11.1 sorcery chicken solid shape
  12.1 tbsp mandi masala
  13.2 tbsp margarine
14.2 tbsp oil
  15.¼ cup fragmented almonds (discretionary, decorate)
  16.Salt (as per your taste)

  Instructions

   1.Arrangement of mandi masala: Dry dish every one of the fixings recorded for Mandi masala, until they turn fragrant. Once cooled, drudgery to fine powder.

   2.Readiness of chicken marinade: Set up the marinade by combining as one the fixings recorded for chicken marination. Make slashes on the chicken, marinade it, and save to the side for 30 minutes or short-term (liked).

   3.Arrangement of Salata Hara: Drudgery every one of the recorded fixings together. Taste and change the flavoring as per your decision.

  4.Readiness of mandi: In a dish, heat a few oil on a medium fire and add cove leaves, cinnamon stick and dark pepper corns. Saute for 2 mins.

  5.Add the cut onions and salt, sauté until the onions turns clear. Add brilliant raisins and carrots. Sauté for 2 additional mins and mood killer the fire.
Preheat broiler to 350-degree F.
  6.Into a broiler safe dish, add the rice and move the above pre-arranged onion carrot blend. Add spread, dry lemon, enchantment chicken 3D shape (squashed between your palm), 1 tbsp arranged mandi masala and water. Add salt and check for the flavoring.
  7.Top the dish with a barbecue rack. Layer the marinated chicken and wrap firmly with aluminum foil.
  8.Cook in the stove for 30 mins. Cautiously open up the foil, flip the chicken, wrap the foil again firmly, and cook for another 20 mins.
  9.In the mean time, cook fragmented almonds in a skillet with a touch of ghee/margarine, until it turns well broiled and carmelized. Keep to the side.
  10.Switch off the broiler and eliminate the stove safe skillet. The rice would be impeccably cooked at this point, and what remains is searing the chicken.
  11.Open up and dispose of the foil. Eliminate the barbecue rack and close the container with a cover. Move the chicken from the barbecue rack to an endlessly sauté

  12.the chicken on the two sides until the chicken is cooked impeccably, carmelized and arrived at an inward temperature of 165-degree F (for boneless pieces) or 75-degree F (for bone-in pieces).
  13.Move the chicken back to the rice and top the dish with the broiled fragmented almonds. Close the top and permit it sit for 10-15 minutes prior to serving.