Chicken Mandi History, Recipe, and Cooking Instructions:
Chicken Mandi is a Middle Eastern Yemeni dish made with a blend of Arabic spices, chicken, and rice, traditionally cooked in an underground oven. This dish has become incredibly popular in the Middle East and beyond, establishing itself as a staple in many countries outside of Yemen. Chicken Mandi features succulent, marinated chicken layered over rice infused with the flavors of the meat. It can be garnished with fried onions, lime, raisins, and almonds. This dish is commonly found in most Arabic restaurants across the Middle East and is particularly popular in the Sultanate of Oman, the United Arab Emirates (UAE), and the Kingdom of Saudi Arabia.
What is Mandi?
Mandi combines chicken (or other meats such as lamb), rice, and a Yemeni spice mix called "Hawaij." Traditionally, it is slow-cooked in an underground oven called a tanoor (various spellings include: tannour, tanur, tanour, tannoor). This is not the same as a taboon, which originates in Palestine, or a tandoor, which originates on the Indian subcontinent. A tanoor is traditionally a hole in the ground, completely seals and cooks anaerobically.
When cooking mandi, the method involves preheating an underground oven with wood, preferably Sumr (Samer) wood in the Middle East. A pot of rice is placed on the hot coals in the oven, with marinated chicken (or other meat) suspended above it on multiple cooking grid layers. The tanoor is then closed with a solid lid, a blanket, and sand is placed on top to ensure there are no air leaks or heat loss. The charcoal is then smothered, causing smoke to form, which smokes the food while the residual heat cooks the chicken and rice. During the cooking process, the chicken juices drip onto the rice, infusing it with rich flavors from the meat.
Traditional vs. Modern Cooking Methods
The traditional underground cooking method gives Chicken Mandi its authentic taste. In fact, our favorite way to cook for special events is in traditional tanoors, and we draw our inspiration from them. However, it has not always been feasible to own a tanoor at home because they are difficult to install and expensive to run, the wood is costly and requires several bags to preheat the oven. Modern homes do not always accommodate the installation of underground ovens, and the wood tends to generate a lot of smoke. Alternative cooking methods do not produce the same results... until now.
We have designed a range of portable tanoor products that emulate underground ovens and use traditional methods, expedited with innovative technology, to produce authentic results without smoke. They can be easily relocated to a new home or moved around your property to cook near guests so they can relish in the delicious aromas and the steamy unveiling before the feast. The premium model can also emulate a tandoor and cook authentic pizza, breads, briskets and can fry, bake, smoke, and BBQ. More information can be found at our homepage and you can purchase our products from our online store. We explain the Top Tanoor cooking method below.
For those who prefer an alternative cooking method, we have included a link to a modern oven and stove method for Chicken Mandi at the bottom of the page.
Cooking Steps for preparing Chicken Mandi:
Mandi (Hawaij) Spice Mix Ingredients:
Small Cinnamon Stick
6 Cardamom Pods
4 teaspoon Tumeric
6 Cloves
3 teaspoon Whole Black Peppercorns
3 teaspoon Cumin Seeds
3 teaspoon Corianda Seeds
1 tablespoons salt
Spice Preparation:
In a pan set over medium-low heat, combine all spices with the exception of the turmeric. Roast the spices in a pan for 3-5 minutes until they become aromatic and pulverize the spices into a fine powder. Add the turmeric and mix thoroughly.
Chicken Ingredients:
3 chicken bone-in, skin-on
3 teaspoon salt or to taste
⅓ cup oil
3 tablespoon Mandi Spice Mix
1 pinch saffron
Chicken Preparation:
Evenly season the chicken on each side with salt. Combine oil and Mandi Spice Mix in a small mixing bowl. Over this mixture, crumble the saffron threads with your fingertips, then blend thoroughly.
Using a brush, coat the chicken thoroughly, both inside and outside, with the prepared mixture. Once done, cover and chill in the refrigerator for a minimum of one hour.
Rice Cooking:
4 cups basmati rice
2 cinnamon stick
4 bay leaves
1 tablespoon whole peppercorn
1 teaspoon coriander seeds
5 whole cardamom pods
1 teaspoon salt, to taste
1 tablespoon ghee, butter or oil
1 teaspoon cumin seeds
1 teaspoon whole cloves
2 medium dry limes
Water as required
Rice Preparation:
In a pot, combine the rice with cinnamon, bay leaves, cardamom, peppercorns, coriander, salt, and other spices. Stir the mixture thoroughly. Add the peppers and ghee to the mix, then evenly distribute the water over the ingredients until the water is 20mm above the rise.
Follow the instructions below to cook the chicken mandi in the Top Tanoor.
To Serve:
Lay the rice out on a broad serving platter and crown it with the roasted chicken. Complement your Chicken Mandi with a side of raw mango raita and pickled onions for an authentic and satisfying meal.
Cooking Authentic Chicken Mandi in Your Top Tanoor: A Simplified Guide
Embark on a traditional culinary adventure with your Top Tanoor by preparing authentic Chicken Mandi right in your backyard. Before you begin, ensure you've watched the instructional videos on our website and read the manual carefully. This guide offers a concise overview for experienced users.
Steps to Cook Chicken Mandi in the Top Tanoor:
Start with Sumr Wood: Light a fire using sumr wood inside your Top Tanoor. For a quicker, smoke-free ignition, utilize the built-in gas burner. Open the bottom vent, ignite the gas, and once the wood catches fire, turn off the gas and close the vent. This method ensures a perfect start every time. Wait for the wood to turn to charcoal before adding the food to avoid overly smoked food.
Prepare the Tanoor: Place your rice pot directly on the charcoals, insert the 3 charcoal grids and chicken onto the three levels directly above the pot. Securely close and lock the lid, ensuring all vents are shut to maintain the ideal cooking environment.
Set the Temperature: Connect the power lead to your Top Tanoor and adjust the temperature to 115°C. This optimal temperature ensures your mandi cooks slowly, infusing every fiber of the meat with rich, smoky flavors.
Remove After 65 minutes: It's essential to remove the mandi from your Top Tanoor after 65 minutes of cooking or when the water is no longer covering the rice.
Enjoy Your Meal: Now, it's time to enjoy a truly authentic chicken mandi experience, cooked in your portable tanoor.
Remember, these instructions are meant to supplement, not replace, the detailed guidance provided in our instructional videos and manual. Ensure you're familiar with all operational aspects of your Top Tanoor to enjoy a safe and delightful cooking experience.
Let us know what you think of our authentic recipe?
Here is an alternative method...
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