Chicken Mandi Rice-Middle Eastern Chicken Mandi Biriyani
- By: Zurana Masud
- | 0 Comment
- | On: June 21 2016
Description
Mandi (Arabic) is a traditional Yemeni dish made from rice, meat and spices. The meats used are usually chicken, goat, lamb or beef. The spices rice and meat may be augmented with nuts, raisins, fried onion and serve hot. Meat for mandi can be cooked in various ways. According to Wikipedia – this is an ancient technique that originates in Yemen, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for Mandi where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique of cooking the meat in pressure cooker or in oven. Mandi is considered the main dish served during special events, such as eid weddings, and feasts.
Chicken Mandi Rice
Similar Recipes:
Chicken Kabsa(Arabian Biriyani)
Step by Step Picture:
Wash and pat dry chicken pieces.
Chicken
Mix all chicken ingredients in a baking dish.
step 1
Marinate chicken for an hour.
step 2
Bake
step 3
In a large pan take small chicken pieces and spices for rice. Cook until oil is separated.
step 4
Add water for rice.
step 5
Cook rice.
step 6
Add chicken pieces, cover and cook on low heat.
step 7
Chicken Mandi Rice-Middle Eastern Chicken Mandi Biriyani
Ingredients
- Chicken Ingredients:
- Chicken - 4 pieces (1 kg)
- Ginger Paste - 1 1/2 teaspoon
- Garlic Paste - 1 teaspoon
- Cumin Powder - 1/2 teaspoon
- Coriander Powder - 1/2 teaspoon
- Garam Masala Powder - 1/2 teaspoon
- Red Chili Powder - 1 teaspoon
- Sugar - 1 teaspoon
- Salt - to taste
- Lemon Juice - 1 teaspoon
- Jorda color/orange food color(optional) - 1 teaspoon
- Soybean oil - 2 tablespoon
- Tok doi(plain yogurt)/Curd - 1/4 cup
- Onion - 1/4 cup chopped
- Rice Ingredients:
- Polau rice-chinigura/kalijira/bashmoti - 2 Cups
- Ginger-Garlic paste - 1 teaspoon
- Coriander powder - 1/2 teaspoon
- Cumin Powder - 1/2 teaspoon
- Green Chilies - 4-5 pieces
- Whole garam masala-cinnamon,cardamon, bay leaf - 2 per piece
- Tomato - 2 peeled and chopped
- Tomato Sauce - 1 tablespoon
- Onion - 2 tablespoon chopped
- Carrot - 1/2 cup grated
- Chopped Boneless Chicken - 1/2 cup or 1 piece chicken stock cube
- Fresh Mint Leaves - 2 tablespoon chopped
- Fresh Coriander leaves - 2 tablespoon chopped
- Ghee - 4 tablespoon
- Salt - to taste
- For Grnish:
- Mint Leaves - as needed
- Roasted Nuts - as needed
- Roasted Raisins - as needed
- Onion golden fried(beresta) - as needed
Instructions
Chicken Preparation:
- Clean and pat dry chicken pieces well.
- Whisk all chicken ingredients in a bowl. Then mix with chicken well and marinate for 2 hours in refrigerator.
- Preheat your oven to 220 degree c. Place the chicken pieces in a baking tray.
- Bake the chicken pieces both sides for 30-40 minutes or until brown.
- Remove from oven , cover and keep aside.
Rice Preparation:
- Wash and drain rice well.
- Heat ghee in a deep bottom pan and add whole garam masala. Then fry onion until soft.
- Then add chopped tomatoes, ginger, garlic, cumin, coriander and salt one by one.
- Once tomatoes are soft, then add chopped chicken, carrot, tomato sauce and cook for 2-3 minutes.
- Now add 4 cups of water, rice and bring to boil.
- Now adjust salt and add green chilies, coriander leaves and mint leaves.
- Cover and cook on low heat for 20 minutes or until done.
- Turn off flame.
Serving Method:
- Take a serving plate. Pour rice and place brown chicken pieces over rice.
- Sprinkle nuts, raisins, beresta, mint and coriander.
- Serve warm with salad.
Notes:
- Adjust salt and pepper according to your taste level.
- You can use chicken stock instead of chopped chicken.
- You can omit orange food color.
- Don't over bake chicken pieces. It should be nice brown color.
Chicken Mandi Rice
