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chicken mandi

Chicken Mandi Recipe

Making quick and easy Chicken Mandi recipe to prepare at home kitchen. Most popular Arabic chicken and rice recipe. Watch video!
5 from 3 votes
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Course: Main Course, Rice
Cuisine: Arabic
Keyword: Chicken Mandi, Mandi
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Chicken Marination: 4 hours
Total Time: 1 hour 30 minutes
Servings: 3 Persons
Calories: 519kcal
Author: Hinz


  • Aluminum Foil
  • Baking Dish


  • Hawaij Spice Mix Ingredients
  • Saffron Powder - ⅓ Tsp
  • Turmeric Powder - ½ Tsp
  • Salt - 1 Tsp
  • Black Pepper Powder - ½ Tsp
  • Coriander Powder - 1 Tsp
  • Cumin Powder - 1 Tsp
  • Cinnamon Powder - ½ Tsp
  • Chili Powder - ½ Tsp
  • Garlic Powder - ½ Tsp
  • Cardamom Powder - ½ Tsp
  • Chicken Marination Ingredients
  • Chicken - 500 gms
  • Mandi Powder - 2.5 Tsp
  • Olive Oil - 1 Tbsp
  • Mandi Rice Ingredients
  • Rice - 2.5 Cups uncooked
  • Oil - 1 Tbsp
  • Chopped Onions - 1 Cup
  • Garlic Ginger Crushed - 1 Tsp
  • Mandi Powder - 2 Tsp
  • Raisins - Handful
  • Salt - 1 Tsp
  • Hot Water - 4 Cups
  • Almonds - Handful Soaked and without skin


  • Let's prepare the Hawaij spice mix. In a bowl, add all Hawaij ingredients (Saffron Powder, Turmeric Powder, Salt, Black Pepper Powder, Coriander Powder, Cumin Powder, Cinnamon Powder, Chili Powder, Garlic Powder, Cardamom Powder).
  • Mix well.
  • Marinate the Chicken:
  • In a bowl, add chicken and sprinkle mandi spice mix.
  • Now give it a good mix so the whole chicken coat with spices.
  • Drizzle olive oil and again give it a good mix.
  • Keep in airtight container and marinate for 3 to 4 hours or overnight is the best.
  • In the meanwhile, set the baking dish with aluminium foil.
  • After marination, place the chicken in dish and now it's ready to go in the oven.
  • Rice Preparation:
  • In a bowl, add uncooked rice. Wash and soak for an hour.
  • In a heating frying pan, add chopped onion and saute for few minutes.
  • As the onions starts to change color then add crushed ginger garlic and give it a good mix.
  • Turn of heat and add handful golden raisins and give it a good mix.
  • In a baking dish, add soaked rice and pour all the sauteed onion mixture.
  • Add salt and give it a gentle mix.
  • Now add hot boiling water and mix well.
  • Cover the pan using aluminum foil.
  • Mark the aluminium foil to make a vessel for steam.
  • Now it's ready to go in the oven.
  • Preheat the oven at 250°C or 482°F
  • Bake for 01 Hour.
  • Broil the chicken (heating from upside) before 15 minutes to get the best color on chicken.
  • Now it's ready to take out after an hour.
  • Serve in a Mandi platter.
  • First make a rice layer then place chicken over it.
  • Garnish with cilantro and almonds.
  • Now it's ready to eat! Enjoy!



  • Release chicken water after washing. Make sure the chicken is not watery at the time of marination. The moist chicken absorbs the marination more quickly. 
  • Homemade Hawaij spice mix is good in taste as compared to ready-made.
  • Mandi spice mix can be prepared with whole spices. If using whole spices then grind it to make a powder.
  • Broil the chicken for 15 minutes to get the signature Mandi color.
  • Make sure to maintain the accurate ratio of soaked rice and water to bake in the oven.
  • Turmeric and Saffron powder will add the signature yellowish color to Mandi.
  • Avoid adding extra oil/fat in Mandi otherwise, it will be too heavy to eat.
  • Gently remove the aluminum foil right after baking as it will be steamy. Give it 10 minutes to open the foil.
  • You can garnish dry fruits as per your choice like peanuts, almonds, and black raisins.


Calories: 519kcal