Chicken Mandi (Oven-Baked) — Authentic Yemeni Rice & Chicken
Authentic Yemeni Mandi made in the oven — marinated chicken slow-baked above saffron-yellow Hawaij rice in a steam-sealed dish, finished with a charcoal smoke trick. The dish my son asks for every Eid.
Print
Pin
Servings: 3 Persons
Calories: 690kcal
Equipment
- Aluminum Foil
- Baking Dish
Ingredients
- ⅓ teaspoons Saffron Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- ½ teaspoon Black Pepper Powder
- ½ teaspoon Cinnamon Powder
- ½ teaspoon Cardamom Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Chili Powder (optional — omit for mild)
- 1 teaspoon Salt
- 500 g Chicken bone-in chicken pieces — legs and thighs
- 1 tablespoon Olive Oil for marinade
- Mandi Powder - 2.5 Tsp
- 2.5 cups Basmati Rice soaked 30–60 minutes then drained
- 1 tablespoon Cooking Oil for rice base
- 1 cup Onions Finely chopped
- 1 teaspoon Garlic Ginger Finely Crushed
- 1 teaspoon Salt For Rice
- 4 cups Hot Boiling Water
- 30 g Golden Raisins
- 30 g Almonds blanched almonds for garnish
- 5 teaspoon Fresh Cilantro finely chopped (for garnish)
- Charcoal 1 small piece (optional, for smoke finish)
- 1 teaspoon Ghee or butter For smoke finish
Instructions
Make Hawaij & marinate chicken
- Combine 0.3 teaspoons saffron powder, 0.5 teaspoons turmeric powder, 1 teaspoons coriander powder, 1 teaspoons cumin powder, 0.5 teaspoons black pepper, 0.5 teaspoons cinnamon powder, 0.5 teaspoons cardamom powder, 0.5 teaspoons garlic powder, and 0.5 teaspoons chili powder (optional — omit for mild) in a small bowl — this is your Hawaij spice mix.
- Take 2.5 teaspoon of this mix and combine with 1 tablespoons olive oil (for marinade) and 0.5 teaspoons salt (for marinade) to form a loose paste.
- Pat 500 grams bone-in chicken pieces — legs and thighs completely dry with paper towels — wet chicken won't absorb the marinade. Rub the paste over every surface of the chicken including under the skin. Cover and refrigerate for a minimum of 4 hours. Overnight (8–12 hours) is strongly preferred — the saffron deepens in color and the spices penetrate all the way through the meat.
Soak the rice
- Wash 2.5 cups basmati rice, soaked 30–60 minutes then drained under cold running water until the water runs completely clear — this removes excess starch and keeps the grains separate after baking. Soak in cold water for 30–45 minutes, then drain fully before using.
Sauté the rice base
- Heat 1 tablespoons cooking oil (for rice base) in a frying pan over medium heat.Add 1 cups onion, finely chopped and sauté for 6–8 minutes until soft and just golden at the edges — do not rush this step, caramelized onion is what gives the rice its depth.
- Add 1 teaspoons ginger-garlic paste, freshly crushed and cook for 2 minutes until fragrant. Add 2 teaspoon of the remaining Hawaij spice mix and stir for 30 seconds until the spices bloom. Remove from heat and stir in 30 grams golden raisins.
Assemble the baking dish
- Spread the drained rice evenly in a large deep baking dish. Pour the sautéed onion-Hawaij mixture over and mix gently to distribute. Add 1 teaspoons salt (for rice) and stir through. Pour 4 cups hot boiling water over the rice — the water must be hot, not cold, or the rice timing will be thrown off. Stir once gently. Place the marinated chicken pieces directly on top of the rice. The chicken should sit above the rice, not submerged in it.
Seal tightly and bake:
- Preheat oven to 250°C / 482°F. Cover the baking dish with a tight layer of aluminium foil, pressing the edges firmly to create a near-airtight seal — the trapped steam is what cooks both rice and chicken together. Poke 4–5 small holes in the top of the foil with a toothpick to allow slow controlled steam release. Place on the middle rack and bake for 60 minutes. Do not open the foil during baking.
Broil the chicken for color
- Carefully remove the foil — open it away from you, the steam is intense. Check the rice by pressing a grain between your fingers — it should be fully cooked with no chalkiness. Remove the chicken pieces and place on a small baking tray. Switch oven to broil / top grill mode. Place chicken on the top rack and broil for 12–13 minutes until the skin is deep golden-brown with slightly charred edges.
Charcoal smoke finish (optional but recommended)
- While chicken is broiling, burn one small piece of natural lump charcoal directly on a gas flame or with a kitchen torch until it glows orange and is lightly ashing. Place a small piece of foil in the center of the rice and set the glowing charcoal on it. Drizzle 1 teaspoons ghee or butter (for smoke finish) over the charcoal — it will immediately smoke. Quickly cover the baking dish tightly with foil and let the smoke infuse for 2–3 minutes. Remove the charcoal foil piece. Do this with ventilation on high.
Plate and serve
- Spread the rice across a large serving platter. Place the broiled chicken pieces on top. Scatter 30 grams blanched almonds, for garnish and 0.3 cups fresh cilantro, for garnish over everything. Serve immediately alongside a bowl of Dakkous Arabic tomato sauce — it is the traditional and essential accompaniment to Mandi. The acidity of the sauce balances the richness of the spiced rice perfectly.
Video
Notes
- Marination: 4 hours minimum — overnight produces visibly deeper color and more fragrant meat throughout, not just on the surface.
- Rice water ratio: 4 cups water to 2.5 cups soaked basmati. If your rice comes out undercooked, add ¼ cup more water next time. If mushy, reduce by ¼ cup. Basmati brands vary.
- Bone-in chicken is essential. Bone-in legs and thighs survive the 60-minute bake. Boneless chicken breast will dry out completely — reduce to 45 minutes if using boneless thighs.
- Golden raisins only — not black. Black raisins are too tart and can turn the rice bitter during the long bake.
- Charcoal must be natural lump charcoal (the kind used for shisha/hookah). Never use briquette charcoal — it contains chemical binders that give the food an unpleasant flavor.
- Stovetop dum method: Assemble in a heavy-bottomed pot, seal with foil then lid, cook on lowest heat for 45–60 minutes with a heavy skillet underneath as a heat diffuser. See the complete guide to for technique details.
- Storage: Rice and chicken separately, airtight containers, 3 days refrigerator / 2 months freezer. Reheat rice with 2 tablespoon water, covered, in microwave or low-heat pan.
- Serve with: Dakkous Arabic tomato sauce · Baba Ganoush & Karak Chai to finish.
Nutrition
Serving: 1g | Calories: 690kcal | Carbohydrates: 98g | Protein: 36g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 670mg | Potassium: 380mg | Fiber: 3g | Sugar: 7g
