Traditional Chicken Mandi with Fragrant Rice Arabic Style Mandi recipe by Desi kitchen with Mehroo

Описание: Chicken Mandi is a flavorful and aromatic Arabic-style rice dish made with perfectly marinated and steamed chicken, layered over fragrant spiced rice. The chicken leg pieces are coated in a rich blend of spices including red chili, garam masala, clove, ajwain, fennel, cumin, and turmeric — then marinated and steamed to juicy perfection. The rice is cooked with caramelized onions and whole spices like star anise, cardamom, and cloves, giving it a deep and warm aroma.

This dish is perfect for family gatherings, special occasions, or a delicious weekend meal. Serve it hot with salad, raita, or chutney for an authentic Mandi experience.re’s a complete and easy recipe of Chicken Mandi with .




🐔 Chicken Mandi with Rice – Traditional Style

📝 Ingredients:

🔸 For Chicken Marinade:

2 chicken leg pieces

½ tsp red chili powder

½ tsp garam masala powder

½ tsp clove powder

½ tsp ajwain powder

½ tsp saunf (fennel) powder

½ tsp black pepper powder

½ tsp turmeric powder

½ tsp jeera (cumin) powder

½ tsp chaat masala powder

1 tsp pink salt

2 tbsp oil or yogurt (for making paste)


🔸 For Rice:

2 cups basmati rice (washed and soaked 30 min)

Oil as required

2 medium onions (thinly sliced)

1 star anise (badian phool)

2 big cardamoms

3 small cardamoms

3–4 cloves

1 tsp garam masala

1 tsp ajwain

Salt to taste

4 cups water (or as needed)


🔸 Optional:

Potatoes or veggies (for steaming with chicken)



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👨‍🍳 Method:

1. Marinate the Chicken:

1. Wash and pat dry the chicken leg pieces.


2. Mix all the dry spices with oil or yogurt to make a smooth paste.


3. Rub the paste well on the chicken.


4. Cover and marinate for 1 hour to let the flavors soak in.




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2. Steam the Chicken:

1. Heat a steamer on medium flame.


2. Place the marinated chicken leg pieces in the steamer (you can add potato pieces too).


3. Steam for about 1 hour until the chicken is fully cooked and tender.



👉 Tip: Keep the flame medium so the chicken cooks slowly and stays juicy.


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3. Cook the Rice:

1. Heat oil in a large pot.


2. Add sliced onions and fry until dark golden brown.


3. Add star anise, cardamoms, cloves, garam masala, ajwain, and salt. Stir well.


4. Add soaked rice and stir gently.


5. Pour in water and bring it to a boil.


6. Once boiling, lower the flame, cover with a lid, and cook until rice is fluffy and all water is absorbed.




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4. Combine and Serve:

1. Place the cooked rice on a large platter.


2. Arrange the steamed chicken leg pieces on top.


3. Pour any remaining chicken juices or oil over the rice for extra flavor.


4. Garnish with fried onions, lemon slices, or chopped coriander.




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🥙 Serving Suggestion:

Serve hot with green chutney, salad, or raita.

👉 This mandi is soft, juicy, and full of spice aroma — just like the traditional Arabic version!


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