Wasfetna

Mandi

Chicken rubbed with mandi spices, roasted above saffron rice so its fat drips onto it, then smoked with charcoal.

Chicken Mandi
Cooking time
1 hr 50 min
Hands-on time
30 min
Free time
35 min
Difficulty
Medium
Cuisine
Gulf
Calories
680
Contains
Dairy

Mandi means the chicken cooks above the rice, not beside it, so its fat and juices drip onto the rice in the oven. At the end, a glowing coal with ghee in the middle of the pot for just five minutes, because any longer gives bitterness instead of aroma.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For Mandi

For smoking

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Pot or deep tray — The rice cooks in it and catches the fat dripping from the chicken.
  • Oven rack — The chicken sits on it above the rice — this is what makes mandi mandi.
  • Lit charcoal and a metal cup — For smoking in the last five minutes: the cup in the rice, ghee over the coal.

Method

  1. Season the chicken with spices and salt, rub it in well, and leave it for half an hour.

    30 minYou can walk away
    You’ll know it’s ready when

    The spices are under the skin.

  2. Boil the onions and dried limes in water for twenty minutes to make the broth, then strain it.

    20 minYou can walk away
    You’ll know it’s ready when

    The broth is yellow and has a strong smell.

  3. Cook the rice in five cups of broth with ghee and saffron over low heat.

    20 minYou can walk away
    You’ll know it’s ready when

    The rice has absorbed the broth and turned fluffy.

  4. Place the chicken on a rack above the rice tray in a 200° oven, so that its fat drips onto it while roasting.

    35 minYou can walk away
    You’ll know it’s ready when

    The chicken skin is golden and crispy, and the juices drip onto the rice.

    Tip: This is mandi — the chicken is cooked on top of the rice, not alongside it.

  5. To smoke: Place a small cup in the middle of the rice, with the burning charcoal in it, pour ghee over it, and cover the pot for five minutes.

    5 min
    You’ll know it’s ready when

    The pot is full of smoke and the smell is clear.

    Tip: More than five minutes gives bitterness, not aroma.

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