Chicken Mandi | Arabian Chicken Mandi Recipe With Smoky Flavoured Rice | Tomato chutney | Easy way of making Mandi without steam | Home style of Mandi Chicken | Arabian Chicken Mandi Recipe -Yemeni Style Rice & Chicken | hawaij spice mix | 3 in 1 recipe Mandi, Flavour rice, Tomato chutney
The Arabian Chicken Mandi Recipe is a delicious preparation of chicken cooked with mandi powder served over a layer of basmati rice. It is packed with flavours and taste of the perfect blend of spices. Serve it along with Tomato Chatney for a delicious meal.
Mandi Masala is a spice mixture made by dry roasting whole spices which give the main flavour to this dish. Mandi, Kabsa, Machboos, Madbhi and Madfoon are all different types of rice and meat dish and each has its own technique and method of cooking the meat or chicken.
Originally Mandi is cooked under the ground called taboon. In Yemen, they dig a hole in the ground, fill it with hot coals and place a big pan of mandi on top, cover the hole with sand and leave it for hours.
I have tried cook in easy way so everyone can follow it easily. There is a simple way to make it, although, no one can beat the taste of underground cooked Yemeni Chicken Mandi, but we are going to use the stove and oven. For those of us not blessed with a taboon nor a pizza oven, there is still a way to mimic that smoky aroma. All you need is a piece of coal and some oil, and you’re smoking! The recipe here is started on the stove, then finished off in a regular oven.
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First we are going to make Mandi spice mix. Mandi Masala is a spice mixture made by dry roasting whole spices which give the main flavour to this dish.
Make Zahawig in easy words tomato chatni to serve with Mandi
Apply on both sides
Garnish it with fried nuts of your choice
Roast Chicken
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