Recipe byThe ZestyPlate Kitchen
Spiced chicken and basmati cooked together in an aromatic broth, finished with optional charcoal smoke and fried onions. A fragrant chicken mandi.
Chicken mandi cooks chicken and basmati together so the rice drinks up all the warm spice and the meat juices. Whole cardamom, cloves and cinnamon do the perfuming, and there's an optional charcoal step at the end that gives it the smoky note the dish is known for. It's an aromatic one-pot meant for the middle of the table.
Jump to recipe
Prep 25 min
Cook 70 min
Total 95 min
Medium
Scale:
- 1 Chicken
- 2 cups Basmati Rice
- 4 cups Water
- 1 large Onion
- 4 cloves Garlic
- 2 Green Chilli
- 1 ½ tsp Salt
- 3 tablespoons Oil
- 1 tablespoon Turmeric Powder
- 1 teaspoon Coriander
- ½ tbsp Cardamom
- ¼ teaspoon Cloves
- 1/2 tsp Cinnamon
- 1 tsp Pepper
- 2 Bay Leaf
Preparation
- Clean and cut the chicken, then marinate it briefly with salt, turmeric and a little oil.
- Rinse and soak the basmati rice for 20 to 30 minutes.
- Heat ghee or oil in a large pot and fry the chopped onion until golden, then add the minced garlic and green chillies and fry for 1 to 2 minutes.
- Add the whole spices (cardamom, cloves, cinnamon, bay leaves) and the ground spices (coriander, cumin) and stir until fragrant.
- Add the chicken, brown it lightly, then pour in enough water or stock to cover and simmer until the chicken is nearly done.
- Lift out the chicken, measure the remaining liquid, and add the soaked rice. Bring to the boil, lower the heat, cover, and cook until the rice is almost ready.
- Set the chicken back on top of the rice, cover tightly, and steam on low for 10 to 15 minutes so the flavours come together.
- For an authentic smoky aroma (optional), heat a small piece of charcoal until red-hot, sit it on a foil cup in the centre of the pot, drip a teaspoon of butter or oil onto the coal, cover at once to trap the smoke for 5 to 10 minutes, then take the coal out.
- Garnish with fried onions and chopped coriander, and serve with chutney or raita.
Tips from the ZestyPlate Kitchen
- Soak the basmati before cooking so the grains end up long, separate and fluffy.
- Cook the rice in the spiced chicken broth rather than plain water. Every grain takes on the flavour that way.
- Brown the onions well. They lend both sweetness and colour to the whole pot.
- The charcoal-smoking step at the end is optional, but it's what gives mandi its signature smoky aroma.
Frequently Asked Questions
It's a traditional smoking method called dhungar, which infuses the dish with a subtle, authentic smokiness. Skip it if you like, but it's lovely.
Yes. Bone-in pieces stay juicy and work well; just adjust the simmering time to suit the cut.
A fresh salad, a sharp tomato or chilli sauce, and some raita to cool everything down.
Save this recipe, join ZestyPlate free
- Save your favourite recipes
- Build your own cookbooks
- Track what you've cooked
- New recipes in your inbox
Create free account
Already a member? Log in
Ratings & Reviews
Log in or create an account to rate this recipe.
No reviews yet, be the first to rate this recipe!
Comments (0)
Log in or create an account to join the conversation.
No comments yet, start the conversation!