Arabic Chicken Mandi - Kaaf Foods

Arabic Chicken Mandi

Name: Arabic Chicken Mandi
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4-5 Servings
Cuisine: Arabic

Diff🟡Medium

Prep⏱️20 Mins

Cook⏲️35 Mins

Total⏳55 Mins

Serv🍽️4-5

Cuisine🌍Arabic

#ChickenMandiRecipe #KunFoodsChickenMandi #ChickenMandiWithoutOven #ArabicMandiAtHome #EasyMandiRecipeInUrdu

اردو میں پڑھیے 📖

Ingredients

Chicken & Marinade

Whole Chicken (with skin)1 pc (1300g)

Salt1.5 tsp

Black Pepper (ground)1 tsp

Paprika Powder1 tsp

Turmeric Powder½ tsp

Orange Food Color (or saffron)¼ tsp

Cooking Oil / Olive OilFor paste

Rice & Broth Base

Sela Rice (or Basmati, soaked)500 g

Cooking Oil½ cup

Bay Leaves2

Green Cardamom3-4

Black Peppercorns½ tbsp

Cloves4-5

Salt¾ tbsp

Onion (sliced)1 large

Garlic (whole)2 pcs

Water5 cups

Green Chilies2-3

Pro Tip

Steaming the marinated chicken directly over the cooking rice broth infuses the grains with rich meaty juices while keeping the chicken incredibly tender. To elevate your traditional Arabian meals to a gourmet standard, explore premium spices and cooking essentials from Kaaf Foods™.

How To Cook

Step 1: Marinate Chicken

Coat whole chicken with a spice and oil paste and rest. 30 Mins

Step 2: Prepare Broth Base

Sauté whole spices and onions in oil, add water, and bring to a boil with rice. 10 Mins

Step 3: Setup Steam Layer

Cover pot with foil and perforated butter paper, place chicken on top, and seal tightly. 5 Mins

Step 4: Simmer & Steam

Cook on low flame until rice absorbs water and chicken is fully tender. 35 Mins

Step 5: Smoke & Serve

Give coal smoke to the dish for authentic tandoori flavor and serve hot. 5 Mins

Video Guide

Watch the recipe recommended video.

🎥 Video Credit: Kun Foods

Nutrition Facts

CALORIES

per serving (approx. 350g)

580 kcal

Fat

20g

Carbs

60g

Fiber

Sugar

Protein

38g

Calorie Distribution

Protein 26% Carbs 41% Fat 33%

FAQs

Frequently Asked Questions

Can I make Chicken Mandi without skin?

Authentic mandi traditionally uses chicken with skin for moisture and rich flavor, but skinless chicken can be used if preferred.

What type of rice is best for Mandi?

Long-grain Sela Basmati rice or traditional Basmati rice works best because it holds its shape during steaming.

Why is Paprika used in the marinade?

Paprika gives the chicken a vibrant reddish color and mild warmth without overpowering heat.

Can I use regular basmati rice instead of sela rice?

Yes, regular basmati rice can be used, but adjust the water quantity according to your rice type.

How do I give a smoky charcoal flavor at home?

Place a small piece of burning charcoal on foil in the center of the dish, add a few drops of oil, and cover tightly.

Is it necessary to pierce holes in the butter paper?

Yes, perforating the butter paper allows the rich steam from the rice broth to rise and cook the chicken evenly.

Can I use chicken pieces instead of a whole chicken?

Whole chicken cut open flat gives the best presentation, but large chicken pieces (legs/breasts) can also be used.

What goes well as a side dish with Chicken Mandi?

Spicy tomato-chili salsa (Daqous) and fresh yogurt mint raita complement Mandi perfectly.

Why did my rice turn out mushy?

Ensure you use the exact water ratio recommended for your specific rice variety and do not over-soak.

Why choose Kaaf Foods™ products for traditional Arabic recipes?

Authentic Middle Eastern dishes require pure, top-quality aromatic spices. Kaaf Foods™ provides premium culinary essentials.

Where can I buy pure Kaaf Foods™ products online?

Order chemical-free spices and culinary products directly from kaaffoods.com.

Kaaf Foods™

Spice Collection

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