YEMEN STYLE CHICKEN MANDI - AUTHENTIC RECIPE

 YEMEN CHICKEN MANDI - AUTHENTIC RECIPE .......

•••••YEMEN STYLE RICE AND CHICKEN••••••

Smoky roast chicken and rice dish that is originated from Yemen.

Chicken mandi is a popular traditional rice dish of Yemen's. Now it's available in almost all Arabian countries. But the recepi of Cooking rice and chicken is different in all countries. Every countries have its own unique flavour and preparations. We all know that Mandi is usually originated from Yemen countries. The cooking of rice and chicken with extraordinary flavours and aroma makes Yemen mandi most popular and delicious. Nowadays people are looking forward for  authentic Mandi recepi. So here I am sharing tasty and flavourful recepi of Yemen style Chicken Mandi at home. I already shared Arabian chicken Mandhi recepi. But this recipe of Yemen mandi is really authentic. So if you are looking for authentic  Mandi recepi, you can follow this steps.

 

Yemen style Chicken Mandi gives full of flavours.  A smoky roast chicken with a aromatic rice dish that originated from Yemen makes a delicious and popular meals of the world. Here the marinated chicken and rice are slow cooked in Gas burner (stove top) where the rice is flavoured from marinated chicken spices and both get smoky flavours from the burned charcoal make Mandi the most most Amazing dish that everybody loves. Whenever we dine in Arabic restaurant, our usual choice is the most popular Mandhi rice. My husband and kids are one of the great fan of Mandhi. So I tried it my home with different recepi.  I tasted a Yemen style Mandhi at Sharjah Arabic restaurant. I likes it taste and flavour. So on the basis of that taste and flavour, I tried  my best to make authentic recepi of Yemen Mandi .You can make it your home by using simple method. In this recepi the external outlook of chicken and rice are perfect and the innermost part of chicken and rice were very soft and tasty.You can serve it with some Mandhi sauce/ chutney and thick yogurt.

Before cooking rice and chicken, you have to prepare a Yemen spice mix. It's very easy and simple.  It gives full of flavours and gives extraordinarily tastes of perfect blend of spices.There is no need of roasting spices.  In Yemen, traditionally Yemenis cooked Mandi on underground. They dig a hole in the ground, fill it with hot coals and place a big vessel/pot Mandi on top. Finally they cover the hole with sand or big Iron lid and cook it for hours. But we know that, it's generally impossible  for all of us with modern style of kitchen.  it's difficult for cooking Mandi on underground if we didn't have enough space for dig. So  I am sharing a simple method of cooking Mandi By using stove/Gas burner.  The flavours you get from Mandhi is purely Yemen's  and you will love it with your every bites.This recepi is very healthy by comparing with traditional biryani, as we use little oil for making Mandhi. 

Let's follow my simple recipes to make authentic Yemen style Chicken Mandhi at home.

INGREDIENTS

Aluminium foil  - 4 large pieces

Charcoal - 1 cube 

Olive oil - 1 tbsp

For making rice

 Sella Basmati rice - 2 cup

Water - 3  cup

Sunflower oil - 4 tbsp

Pepper corn - 1 tbsp

Coriander seeds - 1 tbsp 

Cumin seeds - 1 tsp

Bay leaves - 2 

Dried lemon - 2

Cardomom - 6

Cloves - 5 

Cinnamon stick - 1 small piece

Onion - 1 

Capsicum - 1

Green chilly - 3

Garlic - 3 cloves

Salt

For chicken Marination

 Chicken - 1 kg ( with skin)

Cumin seeds - 1 tbsp

Coriander seeds - 1 tbsp

Pepper corns - 1 tbsp

Kashmiri chilly powder - 2 tbsp

Saffron - pinch

Salt

Lemon juice - 1 tbsp

Chicken Maggy cube - 2 cubes

Garlic - 2

Olive oil - 3 tbsp

Water - 1 tbsp

For making Mandi sauce

Tomato - 2

Red dried chilly - 2

Green chilly - 3

Garlic cloves - 1

Coriander leaves - handful

Lemon juice - 1 tsp

 

Vinegar - 1 tbsp

Salt

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Course - Main course / meal

Cuisine - Yemen

Prep time - 15 min

Cook time - 40 min

Servings - 3

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INSTRUCTIONS

🔺 It's better to use chicken with skin. Otherwise external outlook of chicken is not perfect.

🔺 You can cut the whole chicken into two parts. If you like whole chicken, you can do it. But remember that don't cut the chicken into different pieces. 

🔺 After cleaning the chicken, you can soak the chicken pieces in water that contain vinegar, Turmeric powder and salt.

🔺 You can just press all the sides of chicken by using fork. It helps the chicken to absorb marinated spices inside the fleshes.

🔺 It's better to keep the marinated chicken in refrigerator for at least 1 hour. 

🔺 Instead of Sella Basmati rice, you can also prefer long grain basmati rice.

🔺 If you have steel strainer/colander               (strainer of steamer), you can use it for cooking chicken. Otherwise you can use Aluminium foil.

🔺 If you use Aluminium foil instead of steel strainer, you must make a small holes all over the foil by using toothpick.

🔺 You must cover with aluminium foil and  use a tight lid while cooking rice and chicken.

🔺Cook the rice and chicken for 40 minutes in a low flame. Otherwise the rice will burnt and stick in the vessel and the chicken piece are not cooked well.

PREPARATION

Step 1 :

      Take 1 kg of whole chicken and divide it two parts(don't remove skin). Wash and clean well . Then press all the sides of chicken by using fork

Step 2

     Take a bowl, add enough water, pinch of salt and a  drop of vinegar. Mix well, then transfer the chicken into this water. Keep the chicken for 10 minutes.

Step 3

       Take a mixer grinder, add spices such as Coriander seeds, pepper corns, cumin seeds, Kashmiri chilly powder, saffron, Maggy cube and garlic. Grind  well these ingredients to a fine powder.

Step 4 

    Take a  flat plate/ tray, add these grinded spice powder, then add lemon juice, water, salt and olive oil. Mix well this with grinded spice powder.

Step 5

Transfer the chicken into this tray and marinate all the sides by using your hands. Keep it in a refrigerator for atleast 1 hour.

Step 5

   Take a vessel / Biryani pot,  heat enough sunflower oil. Add finely chopped onion and Saute well until the onion turns light golden colour.

Step 6

Once the onion become light golden colour, add finely chopped garlic and  capsicum. Saute well for 2 minutes.

Step 7

     Then add chopped green chillies and spices such as cumin seeds, Coriander seeds, pepper corns, dried lemon, cardomom, cloves and cinnamon sticks. Mix well and saute for 3 minutes.

Step 8

     Transfer the soaked and drained basmati rice into this spice mix. Roast the rice well for 3 minutes in a high flame.

Step 9

    Switch off the flame and add enough water for cooking rice. Then cover the vessel/ pot with Aluminium foil. On the top of this aluminium foil, again cover it with another aluminium foil. (Here I used two piece of aluminium foil to cover the rice). You can make small holes in  all parts of aluminium foil by using toothpick. Then transfer the marinated chicken into the top of the aluminium foil. Then cover the chicken tightly with aluminium foil .

Step 10

      Switch on the burner, cook the rice and chicken in  low flame for 40 minutes.

Step 11

After 40 minutes, switch off the flame. Open the aluminium foil. Take the chicken out and transfer it to a tray. Then remove the remaining aluminium foil and mix the rice well. Close the vessel and keep aside.

Step 12

     Then take a flat tawa, apply some olive oil. Once the oil heat, transfer the chicken into this tawa and shallow fry until the chicken gets lightly fried (don't fry the chicken crispy). Once it fried, take it out and transfer it to the vessel.

Step 13

     Switch on the flame, put a piece of charcoal cube, burnt well.

Step 14

  Take a small steel bowl, place them in the centre of rice in the vessel. Then put the burnt charcoal into that small bowl. Apply some olive oil on the top of burnt charcoal. Cover the vessel immediately with an aluminium foil. Then place a tight lid on the top of Aluminium foil.

Step 15

    Switch on the burner, put a simmer ring on its top. Then place the vessel on its top and cook it for 15 minutes in a low flame.

For making Mandi sauce........

Take a vegetable chopper, add sliced tomatoes, garlic, green chilly, dried red chilly, lemon juice, vinegar, pepper powder and  Coriander leaves. Chop them finely. Then you can add enough salt and mix well. Then serve this into a bowl. ( If you didn't have vegetable chopper, you can use a blender. But remember don't grind it well to a fine paste..you can just pulse it).

The tasty and mouthwatering Yemen style Chicken Mandi is ready. You can serve this along with some yogurt and Mandi sauce.

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FOR MORE DETAILS PLEASE WATCH FULL VIDEO ON YOURUBE 

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https://youtu.be/aIgVXASZW2I

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For other Mandhi recepi

             👇click here

● ARABIAN STYLE CHICKEN MANDI WITHOUT OVEN

● BEEF MANDI-UNIQUE TASTE & FLAVOUR

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            ENJOY.......