Chicken Mandi Recipe
مندي دجاج - Steam-roasted Chicken marinated in traditional spices and sitting on a bed of aromatic Basmati Rice with an option of fried onions and raisins on top. (comes with rice and sauce)
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Ingredients
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Chicken Marinade
Rice
Sauce
Method
Marinating Chicken
- 1
Prepare the Marinade
In a large bowl, mix yogurt, minced garlic, ginger, lemon juice, turmeric, cumin, coriander, black pepper, and salt. Add cardamom, cinnamon, and cloves.
- 2
Marinate the Chicken
Rub the marinade over the chicken, ensuring it is well-coated. Cover and refrigerate for at least 2 hours or overnight for best results.
Cooking the Chicken
- 3
Preheat Oven
Preheat your oven to 375°F (190°C).
- 4
Roast the Chicken
Place the marinated chicken in a roasting pan and roast in the oven for 1 hour or until the internal temperature reaches 165°F (75°C).
Cooking the Rice
- 5
Rinse the Rice
Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
- 6
Cook the Rice
In a pot, bring water to a boil. Add the soaked rice and salt. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and water is absorbed.
Preparing the Sauce
- 7
Serving
- 8
Serve
On a large serving platter, layer the rice and place the roasted chicken on top. Drizzle with sauce and garnish with fried onions and raisins if desired.
