Chicken Mandi
Chicken and basmati rice, spiced with cumin, coriander, smoked paprika and cardamom, baked with yogurt and tomato paste. 25 minutes of prep, then the oven does the rest.
- Prep
- 25 min
- Cook
- 75 min
- Total
- 100 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 1 ½ kg
- 500 g
- 200 g
- 2 tbsp
- 4 cloves
- 2 tsp
- 2 tsp
- 1 tsp
- ½ tsp
- ½ tsp
- ½ tsp
- 1 ½ tsp
- ½ tsp
- 2 tbsp
- 30 g
- 750 ml
- 40 g
- 30 g
Process
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Pat the chicken pieces dry with paper towels. In a large bowl, mix the plain yogurt, tomato paste, minced garlic, ground cumin, ground coriander, smoked paprika, ground turmeric, ground cinnamon, ground cardamom, 1 tsp of the salt, and black pepper. Add the chicken and turn to coat well. Let it marinate at room temperature for 20 minutes while you prepare the rice.
Rinse the basmati rice under cold water until the water runs clear, then soak it in fresh cold water for 20 minutes. Drain well.
Heat the olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Shake excess marinade off the chicken and sear the pieces skin-side down in batches until deeply golden, about 4 minutes per side. Transfer the chicken to a plate. Do not crowd the pot.
Lower the heat to medium. Add the drained rice to the same pot and stir for 1 minute to coat in the pan juices. Add the dried lime, bay leaf, green cardamom pods, remaining 0.5 tsp salt, and the water. Stir once, then bring to a gentle simmer.
Nestle the seared chicken pieces on top of the rice, skin-side up, so they sit above the liquid. Cover the pot tightly with a lid and cook on low heat for 35 minutes without stirring.
Check the rice: it should be tender and the liquid absorbed. If the rice is still firm, add 60 ml hot water, cover, and cook 5 more minutes. Remove from heat and let the pot rest, covered, for 10 minutes.
While the mandi rests, melt the unsalted butter in a small pan over low heat. Toast the almonds and raisins in the butter for 1 minute until fragrant. Drizzle this warm butter mixture over the chicken and rice.
Fluff the rice gently with a fork, discard the dried lime, bay leaf, and cardamom pods. Serve the chicken on top of the rice, scattered with the toasted almonds and raisins.
Kitchen notes
Kitchen notes
- The most common mistake is stirring the rice while the chicken steams on top. Keep the lid on and do not stir, or the rice turns sticky and the chicken loses its crisp skin.
- Sear the chicken skin-side down until it releases easily from the pot. If it sticks, it is not ready to flip; this step builds the smoky flavor base.
- Let the pot rest off the heat for 10 minutes before opening. This trapped steam finishes the rice and keeps the chicken juicy.
- If your pot is not heavy-bottomed, place a heat diffuser under it on low heat to prevent the rice from scorching.
Substitutions
- plain yogurt→coconut yogurt for a dairy-free marinade
- unsalted butter→olive oil or ghee for the finishing drizzle
- dried lime→1 tbsp lime juice added with the water
- basmati rice→long-grain white rice, rinsed and soaked the same way
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the chicken and rice together; the rice absorbs flavor as it sits. Reheat in a covered oven-safe dish at 160°C for 15-20 minutes, or in the microwave with a splash of water, until piping hot. Do not freeze cooked rice for more than 1 month; thaw overnight in the fridge before reheating.
FAQ
The questions we get asked most
Why did my chicken mandi rice turn out mushy?
Mushy rice usually means too much water or too high a heat. Use the exact 750 ml water for 500 g soaked basmati, and keep the pot on low with the lid tight. Do not stir the rice once the chicken is placed on top; stirring releases starch and makes it gluey.
Can I make chicken mandi ahead of time?
You can marinate the chicken up to 24 hours in advance in the fridge. The full dish is best served fresh, but you can cook it completely, cool it quickly, and refrigerate for up to 3 days. Reheat covered at 160°C with a splash of water to bring back moisture.
How do I know when the chicken is fully cooked?
The chicken is done when the juices run clear and a thermometer inserted into the thickest part of the thigh reads 75°C. The rice should be tender and the liquid fully absorbed. If the rice is done but the chicken needs more time, remove the rice and return the chicken to the oven at 180°C for 5-10 minutes.
Can I use chicken breasts instead of a whole cut chicken?
Yes, but breasts dry out faster. Use bone-in, skin-on breasts and reduce the initial sear to 2 minutes per side. Check for doneness at 25 minutes of steaming and remove them early if they reach 75°C, then let the rice finish cooking.
What can I use instead of dried lime?
Dried lime gives a unique earthy citrus note. If unavailable, add 1 tbsp lime juice and 1 tsp lime zest with the water, or a few strips of orange peel. The flavor will be slightly different but still fragrant.
Why is my mandi not smoky like restaurant versions?
Restaurant mandi often uses a charcoal smoke trick. At home, get a similar effect by searing the chicken until deeply browned and using smoked paprika in the marinade. You can also place a small piece of lit charcoal in a foil cup on top of the rice, cover for 5 minutes, then remove it before serving.
Can I cook chicken mandi in a rice cooker?
Yes, but browning the chicken first is essential for flavor. Sear the chicken in a pan, then add it with the soaked rice, spices, and water to the rice cooker. Use the regular rice setting and let it rest 10 minutes after the cycle ends. The skin will be softer than oven-baked.
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