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Mandi

Introduction

Mandi is a delicious, aromatic dish from the Arabian Peninsula, where tender spiced chicken and fragrant rice come together in a flavorful combination. The dish is finished with a unique smoking technique that gives it its signature flavor. Traditionally cooked in an underground oven, this version allows you to enjoy Mandi at home using your regular oven and a stovetop smoking method. This easy and mouthwatering recipe will have everyone coming back for seconds.

Origin of Mandi
Mandi has its roots in the Arabian Peninsula, particularly in Yemen, where it originated centuries ago. Traditionally, Mandi was prepared in an underground clay oven called a “tandoor,” which allowed the meat to slow-cook over a long period, creating tender, flavorful dishes. The word “Mandi” comes from the Arabic word “nada,” meaning “dew,” which signifies the moistness and tenderness of the meat that’s characteristic of this dish.

Over time, Mandi spread across the Arabian Peninsula, and today it is especially popular in Yemen, Saudi Arabia, Oman, and other Gulf countries. As it moved through different regions, each area added its own unique twist, making it a versatile and beloved dish throughout the Arab world.

What Makes Mandi Special
Cooking Method: One of the most special aspects of Mandi is the traditional cooking method. In Yemen, the meat is marinated with a blend of aromatic spices and slow-cooked in an underground oven, which allows the fat from the meat to drip onto the rice, enriching its flavor. While modern methods often use ovens, the essence of slow-cooking remains, preserving the authentic tenderness and deep flavors.

Aromatic Spice Blend: Mandi is flavored with a distinct blend of spices such as cardamom, cloves, cumin, coriander, cinnamon, and black lime, giving it a unique taste that is unlike other regional rice and meat dishes like biryani or kabsa.

The Use of Smoked Rice: A final key feature is the smoking process. The traditional method of smoking the rice using hot coal inside the pot adds a deep, smoky flavor, which is highly regarded as a signature element of Mandi.

More about the Ingredients

• Chicken Thighs (with skin): The skin-on chicken thighs are perfect for frying, as they develop a crispy layer that locks in moisture, keeping the meat tender and juicy.
• Ghee or Butter: Rich ghee or butter enhances the flavor of the chicken and provides a deep, slightly nutty taste. The leftover ghee from frying will be drizzled over the rice to boost its flavor.
• Seven Spice Mix: A combination of spices like cumin, coriander, cardamom, cinnamon, turmeric, paprika, and black pepper is key to the deep, aromatic flavor of Mandi. The spices, mixed with salt and pepper, are rubbed into the chicken to infuse it with flavor.
• Onions: These are used to braise and create a rich base for the rice, adding sweetness and depth.
• Rice: Long-grain basmati rice works best for Mandi, as it stays fluffy and separate after cooking, soaking up all the flavors of the dish.
• Hookah Coal: For the traditional smoking effect, hookah coal is placed in the pot with ghee, which infuses the Mandi with a subtle smokiness that elevates the whole dish.

Explaining the Method

1. Prepare the Chicken: In a small bowl, mix the seven spices (cumin, coriander, cardamom, cinnamon, turmeric, paprika, and black pepper), salt, and pepper with ghee to create a paste. Rub this mixture thoroughly onto the chicken thighs, ensuring the spices penetrate the skin.
2. Fry the Chicken: Heat ghee or butter in a pan and fry the chicken thighs, skin side down, until the skin becomes crispy. Set aside the remaining ghee or butter in the pan.
3. Roast the Chicken: Place the fried chicken thighs on an oven tray. Drizzle the leftover ghee or butter over the chicken. Roast in a preheated oven at 180°C (350°F) until fully cooked, about 30-40 minutes. Do not cover the chicken, as you want the skin to remain crispy.
4. Cook the Rice: In a pot, braise onions in ghee or oil until golden brown. Add the washed basmati rice and stir for a minute. Season with salt, add water, and cook the rice until done. Once cooked, fluff the rice and drizzle some of the butter or ghee gravy from the chicken over it. Be careful not to overdo it, as the rice can become too soggy.
5. Combine: Once the rice is ready, top it with the roasted chicken. Make sure to pour a little bit of the remaining butter gravy over the chicken and rice for added richness.

Best Ways to Get it Perfect

• When frying the chicken, make sure the skin becomes golden and crisp before transferring it to the oven. This will ensure the skin retains its texture even after roasting.
• Avoid adding too much butter or ghee gravy to the rice, as it may make the rice too oily. Just a light drizzle will suffice to enhance the flavor.
• Don’t skip the smoking step—it’s what gives Mandi its unique and signature flavor.

Smoking Method

1. Prepare the Coal: Place a piece of hookah coal directly on the stove for about 3 minutes, or until it is red hot.
2. Set Up for Smoking: In a small cup, add 2 tablespoons of ghee. Carefully place the hot coal into the ghee-filled cup.
3. Smoke the Rice and Chicken: Place the cup with the smoking coal inside the pot of rice and chicken. Quickly cover the pot with a lid to trap the smoke inside. Leave it covered for at least 10 minutes, allowing the smoke to infuse the dish.
4. Remove and Discard: After 10 minutes, open the pot and remove the coal and cup. The Mandi is now ready to serve.

Serving Suggestions

Serve the Mandi with a side of fresh salad, yogurt, and a squeeze of lemon juice for brightness. You can also offer a spicy chutney or hot sauce on the side for those who enjoy extra heat.

Notes

• Rice consistency: Be cautious with the butter gravy, as too much will make the rice soggy. Drizzle lightly to add flavor without affecting texture.
• Smoking process: Ensure the pot is tightly covered to trap all the smoke and achieve the best smoky flavor.

Freezing and Make-Ahead

• Freezing: Mandi freezes well for up to 2 months. To freeze, allow the dish to cool completely, then transfer to airtight containers. Reheat in the oven or on the stovetop, adding a splash of water if necessary to prevent the rice from drying out.
• Make-ahead: You can prepare the chicken and rice a day ahead. Store them separately and perform the smoking process just before serving for the freshest flavor.

FAQs

• Can I use chicken breasts instead of thighs?
  Yes, but thighs are preferred as they remain juicy and flavorful. If using breasts, make sure not to overcook them as they can dry out.
• Do I have to smoke the Mandi?
  Smoking gives Mandi its authentic flavor, but if you prefer not to use the coal, you can skip this step. The dish will still be delicious, just without the traditional smoky taste.
• What type of rice is best for Mandi?
  Long-grain basmati rice is ideal, as it cooks up fluffy and separate. Avoid short-grain or sticky rice varieties, as they will not achieve the same texture.
• Can I use oil instead of ghee or butter?
  While oil can be used, ghee or butter adds a richer flavor and is more traditional for Mandi.

Recipe Details

• Prep time: 20 minutes
• Cook time: 1 hour
• Servings: 6-8
• Calories: Approximately 600 per serving